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Butterscotch Pudding Monkey Bread
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Butterscotch Pudding Monkey Bread

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.

Prep Time
30 mins
Cook Time
45 mins
Additional Time
2 hrs
Total Time
1 hr 15 mins
Servings: 10 pieces
Calories: 513 kcal
Course: Dessert
Cuisine: American

Ingredients

Topping
  • 1 cup light brown sugar packed
  • 3.4 ounce butterscotch pudding mix cook and serve, box
  • 1/2 cup butter melted, salted
Monkey Bread
  • 2 lbs bread dough frozen
  • 1/2 cup granulated sugar
  • 4 teaspoons ground cinnamon
  • 1/4 cup butter melted, salted

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 350 degrees. Spray a 9-inch bundt pan with nonstick cooking spray.
  3. 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.
  4. Pour the brown sugar/butterscotch mixture into the prepared bundt pan. Drizzle the 1/2 cup of melted butter on top.
  5. In a shallow dish, add in the remaining 1/2 cup of brown sugar/butterscotch mixture, granulated sugar, and cinnamon. Stir to combine.
  6. Cut the thawed dough in 1/2-inch slices. Each slice should be cut into 6 to 7 pieces.
  7. Roll the pieces of dough into the shallow dish of cinnamon and sugar.
  8. Try to evenly spread the pieces of dough out on top of the mixture brown sugar/butterscotch inside the bundt pan.
  9. 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.
  10. Pour the 1/4 cup of butter on top of the monkey bread.
  11. 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.
  12. 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.
  13. Cover with plastic wrap and store for up to 4 days.

Nutrition Information

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: 10 pieces

Amount Per Serving

Calories 513

% 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.