Butterscotch Monkey Bread with Pecans
Gooey butterscotch monkey bread made from frozen dinner rolls coated in a buttery pudding mixture and toasted pecans. The rolls proof overnight, then bake into a pull-apart loaf with caramelized butterscotch pooling throughout. Perfect for brunch, breakfast gatherings, or dessert. This version uses instant butterscotch pudding mix for deep flavor without extra steps, creating sticky, indulgent results that rival from-scratch versions.
Ingredients
- ½ cup unsalted butter, melted
- 3 ½ ounce Cook 'n Serve Butterscotch Pudding Mix, instantinstant vanilla pudding mix + 1 tablespoon butterscotch extract1:1dessert
darker butterscotch flavor
- ½ cup dark brown sugar, packed
- ¾ teaspoon ground cinnamon, or pie spice
- ¼ teaspoon kosher salt
- 1 cup chopped pecans, divided(optional)
- 24 unbaked frozen dinner rolls, Rhodes brand recommendedhomemade dough balls or thawed Rhodes rolls1:1 volumebread
control over dough quality
Instructions
- 1
Spray 10-inch Bundt pan generously with nonstick cooking spray.
- 2
Microwave butter, butterscotch pudding mix, brown sugar, cinnamon, and salt on 50% power until butter melts.
- 3
Whisk mixture until fully incorporated.
- 4
Sprinkle half the pecans into bottom of pan.
- 5
Arrange half the frozen rolls evenly over pecans, leaving 1/4-inch gaps between rolls.
- 6
Sprinkle remaining pecans and half the butter mixture over first layer of rolls.
- 7
Arrange remaining frozen rolls over the filling, cutting rolls to fit where needed.
- 8
Pour remaining butter mixture evenly over top layer.
- 9
Spray plastic wrap with nonstick spray and place loosely over pan, sprayed-side down.
- 10
Let rise on countertop 5-6 hours or refrigerate 8-10 hours.
- 11
Preheat oven to 350°F and bake 25-27 minutes until internal temperature reaches 200-205°F.
- 12
Cool on rack 5 minutes.
- 13
Place large plate over pan and invert carefully onto plate.
- 14
Serve immediately.
Tips
Let rolls proof at room temperature for 5-6 hours rather than refrigerating overnight if you prefer faster results, though cold proofing develops deeper flavor.
Check internal temperature with instant-read thermometer inserted into center roll to ensure doneness without overbaking; residual heat continues cooking after removal.
Invert immediately onto serving plate while hot so butterscotch mixture flows properly; cooling makes it difficult to release from pan.
Good to Know
Cover cooled monkey bread tightly with plastic wrap and store at room temperature up to 2 days. Reheat wrapped loaf at 300°F for 10-15 minutes until warmed through. Do not refrigerate as butterscotch topping hardens.
Prepare through step 9 (after plastic wrap placed), then refrigerate up to 10 hours. Bring to room temperature 30 minutes before baking, or bake directly from cold (add 5-8 minutes to bake time).
Serve immediately after inverting while butterscotch sauce is still warm and pourable. Pull rolls apart at table. Pairs well with coffee or milk.
Common Mistakes
Do not overbake beyond 27 minutes or internal temperature above 205°F to avoid dry rolls.
Do not skip nonstick spray on plastic wrap or rolls will stick and tear when unmolding.
Do not delay inverting onto plate or cooling butterscotch will cement rolls to pan.
Substitutions
darker butterscotch flavor
control over dough quality
FAQ
Can I use fresh dinner rolls instead of frozen?
Yes, but reduce proofing time to 2-3 hours at room temperature or 4-5 hours refrigerated since fresh dough ferments faster. Check dough rising above pan rim as signal to bake.
What if I don't have butterscotch pudding mix?
Combine 3 tablespoons cornstarch, 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup water, microwaving until thickened. Add 1/2 teaspoon butterscotch extract for flavor depth.
How long can I keep baked monkey bread?
Room-temperature storage lasts 2 days covered. Freezing baked loaf works up to 1 month; thaw at room temperature and reheat wrapped at 300°F for 15-20 minutes.