OVERNIGHT BUTTERSCOTCH MONKEY BREAD — Made with frozen dinner rolls and butterscotch pudding, this breakfast pull-apart bread sits in the refrigerator overnight so it’s ready to bake in the morning.
If you’ve been searching for the perfect, easy holiday morning breakfast recipe, you’re going to be so glad you discovered this Overnight Butterscotch Monkey Bread.
There’s really nothing better on a holiday morning than this decadent, gooey, pull-apart loaf, baked in a bundt pan and ready for tearing and sharing with friends and family.
And since it’s made with pre-made frozen rolls, it’s not even that much work to get this monkey bread ready the night before.
To say my family loves this butterscotch, pecan topped bread would be a huge understatement. The recipe makes enough to feed a crowd, but my three boys devoured it all by noon.
And they kept telling me, in between bites, how good it was. So this recipe is definitely a keeper!
Just make absolutely sure you use the cook and serve pudding in this recipe. If you use instant pudding, you’ll end up with a huge, congealed mess on top of your monkey bread. And nobody wants that!
I use pecans in this recipe because that’s what my family prefers, but walnuts work great too–or even a combination of chopped nuts.
And yes, you can make this recipe the day you prepare it, but you’ll need to let it rise for about five hours on the countertop. So you’ll have to get up pretty early if you want to serve it hot out of the oven for breakfast.
But it also makes a great dessert. And it tastes amazing the next day too, so you could easily bake it the day before you want to serve it.
If you need to feed a crowd for breakfast this holiday season–or any time of year–this Overnight Butterscotch Monkey Bread is going to save you tons of time and effort in the kitchen.
Be sure to save this Overnight Butterscotch Monkey Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Overnight Butterscotch Monkey Bread
- Frozen dinner rolls
- Cook and serve butterscotch pudding
- Brown sugar
- 24-28 frozen dinner rolls (such as Rhodes)
- 1/2 cup butter
- 1 (3.5 oz.) package Cook n' Serve butterscotch pudding
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- Pinch of salt
- 1 cup chopped pecans
- Generously grease a 10-inch Bundt pan with nonstick cooking spray. Sprinkle half of the pecans in the bottom of the pan.
- Place half of the frozen rolls evenly over the pecans, leaving about 1/4 inch between rolls (you may place some frozen rolls on top of the others).
- In a microwave safe bowl, combine butter, butterscotch pudding mix, brown sugar, cinnamon and salt. Microwave, covered, until butter has melted, about 1 minute. Whisk together until smooth.
- Sprinkle the remaining pecans over the rolls. Evenly pour 1/2 of the butterscotch mixture over the rolls.
- Add the remaining frozen rolls in even layers in the bundt pan. Top with the remaining butterscotch mixture. Loosely cover the bundt pan with plastic wrap sprayed with non-stick cooking spray and place in the refrigerator overnight, about 8-10 hours.
- Remove the refrigerated monkey bread to the counter. Preheat the oven to 350 degrees.
- Bake for 25-30 minutes, or until the rolls are golden brown and the monkey bread has reached an internal temperature of 200 degrees.
- Transfer the pan to a cooling rack and let stand about 5-10 minutes. Using oven mitts (the pan and rolls will be very hot), carefully invert the monkey bread onto a plate or platter and serve immediately.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1346Total Fat: 50gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 159mgSodium: 3036mgCarbohydrates: 161gFiber: 13gSugar: 54gProtein: 64g
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