Butterscotch Monkey Bread Recipe (Bubble Bread) (2024)

4.47 from 94 votes

Author: Becky Hardin

• ▢ ½ cup unsalted butter 113 grams (1 stick)
• ▢ 3.5 ounces Cook ‘n Serve Butterscotch Pudding Mix 99 grams (1 box)
• ▢ ½ cup dark brown sugar 107 grams
• ▢ ¾ teaspoon ground cinnamon (or Penzey's pie spice)
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup chopped pecans 113 grams, divided (optional)
• ▢ 24 unbaked frozen dinner rolls 912 grams, Rhodes recommended

• Generously spray a 10-inch Bundt pan with nonstick cooking spray.

• Microwave the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt on 50% power until butter has melted. Whisk together until incorporated.

  ½ cup unsalted butter, 3.5 ounces Cook ‘n Serve Butterscotch Pudding Mix, ½ cup dark brown sugar, ¾ teaspoon ground cinnamon, ¼ teaspoon kosher salt

• Sprinkle ½ cup pecans into the pan.

  1 cup chopped pecans

• Place half the frozen rolls evenly over the pecans leaving a little space (¼-inch) between rolls.

  24 unbaked frozen dinner rolls

• Sprinkle the remaining ½ cup pecans and ½ of the butter/pudding mixture over the rolls.

• Add the remaining frozen rolls on top of the butter/pudding mixture (cutting the rolls where needed).

• Top evenly with the remaining butter/pudding mixture.

• Spray one side of plastic wrap with nonstick spray and place it loosely (sprayed-side down) over the rolls.

• Leave the pan for 5-6 hours (on the countertop) or 8-10 hours (in the refrigerator).

• When ready to bake, preheat oven to 350°F and bake 25-27 minutes, or until the internal temperature registers 200°F-205°F.

• Transfer the pan to a cooling rack and cool 5 minutes.

• Set a large plate (larger than the pan) over the rolls and invert the rolls onto the plate. Be very careful – the pan and the rolls are very hot and the drippings can burn if not extremely careful.

• Serve immediately.

• This recipe will take at least 5 hours to thaw the dough (or 8-10 hours overnight)
• If using a 9-inch Bundt pan, reduce the number of rolls to 19 and keep the remaining ingredients the same.
• The bread is cooked when it reaches an internal temperature of 200°F-205°F or an inserted toothpick comes out clean. It will be puffy and crisp on the top.

Storage:Store butterscotch monkey bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

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I made my own bread balls and then followed this recipe to a T. As previously stated, 9 hours in frig wasn’t enough time for rolls to raise so I set in slightly warm over for another hour and then baked. Everyone raves about the taste !

This recipe was a huge hit. I put it in the fridge to rise overnight, but it needed to sit on the counter for an additional 3-4 hours to rise. It also took a little longer to cook. It is delicious and I will make it again.

Delicious 😋 though wish the guey’ness oozed down more on bottom rolls. Maybe I didn’t put enough of the mixture when pouring 2nd half.

My frozen rolls are still frozen after being in the fridge overnight. I’m hoping I can get them to thaw/rise in my oven on proof this morning.

The best!! This recipe is super easy and, OH just so good! Careful not to let the rolls over rise. It still tastes good but doesn’t look very pretty. I added way more nuts because…they’re PECANS people!!!

So it’s a debate every Christmas- cook and serve vs instant pudding mix….. I’m always buying the wrong one. Does it matter?

I used to make monkeybread with these ingredients years ago, but sprinkled butterscotch pudding powder over rolls in bundt pan. Melted butter, brown sugar, and cinnamon together with a touch of vanilla, then poured over rolls. Let rise overnight and bake in am. Thinking of making it for Christmas morning .

I’d prefer a recipe with homemade dough. I like to make things from scratch and it would take no longer than buying the dough and then waiting for it to thaw. Please put up another monkey bread recipe with fresh dough used.

I want to learn more about cooking

Hi, Becky
Can I use a spring-form cake pan instead of a bundt pan?
Thank you,
Sue