Butterscotch Bubble Bread Monkey Bread
Indulge in the irresistible sweetness of Butterscotch Bubble Bread Monkey Bread—the ultimate pull-apart dessert perfect for breakfast, brunch, or as a show-stopping snack. Made with soft, thawed bread dough coated in a cinnamon-sugar blend and layered with optional crunchy pecans, this recipe shines with its rich, buttery, and gooey butterscotch sauce made from cook-and-serve pudding mix and brown sugar. Baked to golden perfection in a Bundt pan, this delightful treat is easy to prepare and offers a warm, caramelized flavor in every bite. Serve it fresh out of the oven for a decadent twist on traditional monkey bread that's sure to win over any crowd.
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Recipe Information
Ingredients
- 16 ounces Frozen bread dough
- 0.5 cups Granulated sugar
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter
- 3.5 ounces Butterscotch pudding mix (cook-and-serve, not instant)
- 0.75 cups Brown sugar
- 0.5 cups Chopped pecans (optional)
- as needed Nonstick cooking spray
Instructions
Remove the frozen bread dough from the package and allow it to thaw according to the package instructions, typically 3-4 hours at room temperature or overnight in the refrigerator.
Cut the softened bread dough into 1-inch pieces and set aside.
In a medium-sized bowl, mix the granulated sugar and ground cinnamon together.
Roll each piece of dough in the cinnamon-sugar mixture to coat evenly.
Spray a 10-12 cup Bundt pan generously with nonstick cooking spray.
Layer the coated dough pieces into the Bundt pan, sprinkling chopped pecans between the layers if using.
In a small saucepan, melt the butter over medium heat. Once melted, stir in the butterscotch pudding mix and brown sugar until well combined. Heat the mixture, stirring frequently, until it is smooth and begins to bubble softly, about 3-4 minutes.
Pour the warm butterscotch sauce evenly over the dough pieces in the Bundt pan.
Cover the pan with plastic wrap and let the dough rise in a warm place for about 30-45 minutes or until the dough has doubled in size.
Preheat your oven to 350°F (175°C).
Bake the monkey bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread is cooked through.
Remove the Bundt pan from the oven and let it cool for 5-10 minutes on a wire rack.
Invert the monkey bread onto a serving plate and carefully remove the Bundt pan.
Serve warm and pull apart the bread to enjoy the gooey butterscotch goodness!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 45.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
