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This easy Monkey Bread recipe is so easy to make and fun to eat! The pull-apart pieces of fluffy roll covered in a rich butterscotch sauce makes a tasty special breakfast or weekend treat.
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Butterscotch Monkey Bread
This sweet and simple Monkey Bread Recipe is one of our favorite dishes to make for a special breakfast. Using a bundt pan makes the finished product look so pretty and fancy, but it’s so easy, it’s impossible to mess it up. Small balls of dough are coated with a buttery brown sugar and butterscotch sauce right before baking and finished off with crunchy pecans.
The great thing is, you can do most of the work overnight, then pop it into the oven first thing the next morning for a delicious breakfast that everyone will gobble up. We’ve served it for Christmas morning, Easter brunch, or a random Saturday when we just feel like something sweet. It’s one of our favorite desserts too! There are many Monkey Bread recipes out there, but this one is completely foolproof!
Ingredients in Monkey Bread
This easy recipe comes together with just FIVE ingredients! Do yourself a favor and take some help from the freezer section at the store for this one. Here’s what you need:
- Frozen rolls – I personally like to use the Rhodes frozen rolls, found in bags in the freezer at the grocery store. They’re the perfect size for Monkey Bread!
- Butterscotch dry pudding mix – You definitely need to use the cook and serve kind, NOT the instant mix. You’ll be amazed at the flavor this adds to the yummy rolls.
- Butter – salted or unsalted works
- Brown sugar – one cup packed
- Pecans – this is optional, so if you have a nuts allergy feel free to leave them out. But you can use chopped pecans, whole or halves. Walnuts are also delicious in this recipe!
Substitutions for Monkey Bread
- If you don’t want to use frozen rolls for this recipe, you can use refrigerated biscuits. You can find canned biscuit dough at any grocery store and it’s so versatile! Simply cut biscuit pieces into bite size pieces and assemble as directed below. Using biscuits you don’t need to allow for rising or thawing time in the refrigerator.
- Add a bit of cinnamon-sugar to the rolls! Make your own cinnamon-sugar mixture by combining a quarter cup of white granulated sugar to one tablespoon of cinnamon, and shake together. The mixture can be added directly to the butterscotch pudding mix or sprinkle directly onto the roll pieces.
- Add a teaspoon of pumpkin spice to the mixture.
- Drizzle caramel sauce over the top of each serving.
- Sprinkle raisins in with the roll pieces.
Why is it Called “Monkey Bread”?
This roll gets its name by the way you eat it: grabbing pieces of roll with your fingers and eating them is sort of like a monkey grooming another monkey. What a weird reason to name a dish, right? If you don’t want to refer to this roll recipe as “Monkey Bread”, it’s also known as bubble bread, bubble loaf jumble bread, pull-apart bread, pinch-me cake or pluck-it cake. No matter what you call it, I promise you’ll love it!
Recipe Tip
Depending on how long you let it rise, the dough can rise too much and overflow the pan. If it seems like the dough is rising too high too quickly, just put the bundt pan in the fridge. That will help to stop the rising process until it’s time to bake.
Frequently Asked Questions about Monkey Bread
The dish looks so pretty in a bundt pan, but you can use a loaf bread pan or a longer tube pan.
No, this monkey bread recipe actually stores better when tightly covered at room temperature so the rolls stay nice and soft. It’ll be fresh for about three days.
Warm up individual pieces of Monkey Bread in the microwave for about 15 seconds or until warm. Or reheat the whole thing in the oven, tightly covered in foil for about 20 minutes at 170 degrees.
More Delicious Bread Recipes
How to Make Monkey Bread
Easy Monkey Bread
Video
Equipment
- 1 Bundt Cake Pan
Ingredients
- 24 frozen rolls
- 3.5 ounces butterscotch dry pudding mix not instant
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup pecan halves optional
Instructions
- Place coarsly copped pecans into the bottom of an uncreased bundt pan. (Optional)
- Place rolls in an ungreased bundt pan.
- Sprinkle pudding mix over rolls.
- In a small saucepan, melt butter and brown sugar. Pour evenly over the rolls.
- Cover with plastic wrap or a dish towel and let rise overnight.
- In the morning, preheat oven to 350. Bake rolls for 35 minutes.
- Allow 5 minutes to cool before turning over onto a large serving platter.
- Serve immediately.
Notes
- Depending on how long you let it rise, the dough can rise too much and overflow the pan. If it seems like the dough is rising too high too quickly, just put the bundt pan in the fridge. That will help to stop the rising process until it’s time to bake.
- Warm up individual pieces of Monkey Bread in the microwave for about 15 seconds or until warm. Or reheat the whole thing in the oven, tightly covered in foil for about 20 minutes at 170 degrees.
I love the butterscotch flavor of this monkey bread! It’s definitely a new favorite recipe over here
I’m always ready for a delicious dessert! Can’t wait to make it this weekend!