Monkey Bread Iii

This irresistible Monkey Bread is a crowd-pleasing treat that combines soft, fluffy bread rolls with a rich butterscotch pudding base and crunchy nuts. The addition of melted butter, brown sugar, and cinnamon creates a gooey, caramelized exterior that contrasts beautifully with the tender interior. Perfect for holiday brunches, potlucks, or as a sweet dessert after dinner, this recipe is surprisingly easy to assemble using frozen bread rolls. It offers a comforting, homemade taste without the hassle of making dough from scratch. Serve warm for the best texture, allowing the sugars to remain soft and sticky.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 6

Calories: 163.5

Dietary: Gluten-free, Vegetarian

Description

This irresistible Monkey Bread is a crowd-pleasing treat that combines soft, fluffy bread rolls with a rich butterscotch pudding base and crunchy nuts. The addition of melted butter, brown sugar, and cinnamon creates a gooey, caramelized exterior that contrasts beautifully with the tender interior. Perfect for holiday brunches, potlucks, or as a sweet dessert after dinner, this recipe is surprisingly easy to assemble using frozen bread rolls. It offers a comforting, homemade taste without the hassle of making dough from scratch. Serve warm for the best texture, allowing the sugars to remain soft and sticky.

Ingredients

1 Handful Nuts, such as walnuts or pecans
3.63 oz Butterscotch pudding or pie filling (not instant)
20 rolls Frozen bread rolls
0.25 c Brown sugar
1 ts Cinnamon
1 ds Salt
0.25 lb Butter or margarine, melted
1 tbsp Vegetable cooking spray

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spray a bundt pan generously with vegetable cooking spray.
3
Sprinkle the nuts evenly over the bottom of the prepared pan.
4
Sprinkle the dry butterscotch pudding mix evenly over the nuts.
5
Arrange the frozen bread rolls evenly in a single layer over the pudding mix.
6
In a small bowl, mix together the brown sugar, cinnamon, salt, and melted butter until well combined.
7
Pour the butter mixture evenly over the top of the bread rolls.
8
Cover the pan and refrigerate overnight, or cover and let stand in a draft-free place at room temperature until the rolls have thawed and risen to the top of the pan.
9
Bake in the preheated oven for 25 to 30 minutes, or until the top is a deep golden brown.
10
Allow the bread to cool in the pan for 5 minutes.
11
Invert the pan onto a serving plate and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 163.5kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 3.4g2%
Dietary Fiber 1.7g7%
Sugars 0.7g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a non-instant pudding mix for the best texture and flavor integration. Instant mixes may not provide the desired thickness.

For a nut-free version, omit the nuts or substitute with raisins or dried cranberries.

Ensure the bread rolls are fully thawed and risen before baking to ensure proper texture. If baking immediately from frozen without the rise, increase baking time by 10-15 minutes.

Serve immediately while warm for the stickiest, most enjoyable texture. Leftovers can be stored in an airtight container at room temperature for up to 2 days.

This recipe is adapted from a 1991 submission by Joyce Eiben in The Baltimore Sun.

Keywords: monkey bread, butterscotch, pull apart bread, bundt cake, dessert bread, holiday treat, brunch recipe, sticky buns, cinnamon sugar, frozen dough, easy dessert, potluck food, nutty bread, comfort food, baked goods, sweet bread, overnight rise, crowd pleaser, simple baking, family favorite

Read it online: https://www.chefs-mate.com/recipe/monkey-bread-iii/