Butterscotch Pudding Monkey Bread
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Butterscotch Pudding Monkey Bread
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This monkey bread recipe with frozen bread dough has pockets of delicious gooey brown sugar and butterscotch. Each piece of bread is rolled in cinnamon sugar and piled on top of a buttery brown sugar mixture.
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Ingredients
Topping
- 1 cup light brown sugar packed
- 3.4 ounce box butterscotch cook and serve pudding
- 1/2 cup salted butter melted
Monkey Bread
- 2 lbs frozen bread dough
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 1/4 cup salted butter melted
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Instructions
- Place the frozen bread out on a greased baking sheet. Spray the tops of the loaves with nonstick cooking spray. Cover loosely with plastic wrap and let it unthaw. The dough should be cold but thawed. It took about 2 hours for me.
- Preheat oven to 350 degrees. Spray a 9-inch bundt pan with nonstick cooking spray.
- In a small bowl, add in the light brown sugar and the dry butterscotch pudding mix. Stir to combine. Set aside 1/2 cup of the brown sugar/butterscotch mixture.
- Pour the brown sugar/butterscotch mixture into the prepared bundt pan. Drizzle the 1/2 cup of melted butter on top.
- In a shallow dish, add in the remaining 1/2 cup of brown sugar/butterscotch mixture, granulated sugar, and cinnamon. Stir to combine.
- Cut the thawed dough in 1/2-inch slices. Each slice should be cut into 6 to 7 pieces.
- Roll the pieces of dough into the shallow dish of cinnamon and sugar.
- Try to evenly spread the pieces of dough out on top of the mixture brown sugar/butterscotch inside the bundt pan.
- Once the bread is all in the bundt pan, pour the rest of the cinnamon and sugar on top of the bread. Tap the bundt pan on the countertop to distribute.
- Pour the 1/4 cup of butter on top of the monkey bread.
- Place into the preheated oven and bake for about 45to 50 minutes. Pull a couple of pieces up by the center of the bundt pan and if it comes out looking like bread instead of bread dough, it’s done.
- Immediately after the monkey bread is removed from the oven, place a plate with a lip on it on top of the bundt pan. Turn the monkey bread so the plate is on the bottom and the monkey bread is on top. Pull the bundt pan off and let cool.
- Cover with plastic wrap and store for up to 4 days.
Nutrition Information
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Calories
513kcal
(26%)
Carbohydrates
83g
(28%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
36mg
(12%)
Sodium
615mg
(26%)
Potassium
29mg
(1%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
425IU
(9%)
Calcium
30mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 615mg | 26% |
| Potassium | 29mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 425IU | 9% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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