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Butterscotch Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 62 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 5 hours 40 minutes (including proofing time of 5 hours at room temp)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Butterscotch Monkey Bread is a decadent, pull-apart treat made with frozen dinner rolls coated in a rich butterscotch pudding and brown sugar mixture, layered with pecans, and baked to golden perfection. Perfect for breakfast or dessert, this gooey and flavorful bread combines the nostalgic taste of butterscotch with a soft, tender crumb and a slightly crunchy pecan texture.

Ingredients

Scale

Butter Mixture

  • 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

Nuts

  • 1 cup chopped pecans (113 grams), divided, optional

Dough

  • 24 unbaked frozen dinner rolls (912 grams, Rhodes recommended)

Instructions

  1. Prepare the Pan: Generously spray a 10-inch Bundt pan with nonstick cooking spray to ensure the monkey bread doesn’t stick during baking.
  2. Make the Butterscotch Mixture: In a microwave-safe bowl, combine the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt. Microwave on 50% power until the butter is melted, then whisk until the mixture is smooth and fully combined.
  3. Add First Layer of Pecans: Sprinkle half of the chopped pecans (½ cup) evenly into the bottom of the prepared Bundt pan.
  4. Place First Layer of Rolls: Arrange half of the frozen dinner rolls over the pecans in the pan, spacing them about ¼ inch apart to allow for expansion.
  5. Top with Pecans and Butter Mixture: Sprinkle the remaining ½ cup of pecans over the rolls, then drizzle half of the butterscotch butter mixture evenly on top.
  6. Add Second Layer of Rolls: Place the remaining frozen rolls over the butter mixture, cutting rolls as needed to fit evenly in the pan.
  7. Top with Remaining Butter Mixture: Drizzle the remaining butterscotch butter mixture evenly over the top layer of rolls.
  8. Cover and Proof: Lightly spray one side of plastic wrap with nonstick cooking spray and place it, sprayed side down, loosely over the pan to cover the rolls.
  9. Let the Dough Rise: Allow the rolls to rise at room temperature for 5–6 hours or in the refrigerator for 8–10 hours until fully proofed and puffy.
  10. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the monkey bread for 25–27 minutes or until a thermometer inserted into the center reads 200°F–205°F.
  11. Cool Slightly: Remove the pan from the oven and place it on a cooling rack to cool for 5 minutes. This helps the bread set slightly for easier removal.
  12. Invert and Serve: Carefully place a large plate over the Bundt pan. Holding the pan and plate firmly, invert to release the monkey bread onto the plate. Be cautious as the pan and drippings will be hot. Serve immediately for best gooey texture.

Notes

  • If pecans are not preferred, they can be omitted or substituted with walnuts or almonds.
  • Ensure to spray the plastic wrap to prevent it from sticking to the dough during proofing.
  • The rising times can vary based on kitchen temperature; the dough should be fully puffed before baking.
  • Use a food thermometer to check the internal temperature for perfectly baked monkey bread.
  • Serve warm with coffee or a drizzle of cream for an extra indulgence.

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Find it online: https://easybakekitchen.com/butterscotch-monkey-bread-recipe/