Butterscotch Monkey Bread
Indulge in the ultimate crowd-pleaser with this Butterscotch Monkey Bread—an ooey-gooey, pull-apart treat that’s equal parts fun and delicious. This irresistible recipe combines bite-sized biscuit dough coated in cinnamon-sugar with a rich, buttery butterscotch sauce made from instant pudding mix and brown sugar. Baked to golden perfection in a bundt pan and optionally studded with crunchy pecans or walnuts, every piece is infused with sticky, caramel-like sweetness. Perfect for brunches, holidays, or any time you’re craving a shareable dessert, this easy-to-make monkey bread comes together with just 20 minutes of prep time and will have your guests clamoring for more. Serve warm for a nostalgic treat that’s equal parts comfort food and showstopper dessert!
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Recipe Information
Ingredients
- 2 cans (16 oz each) refrigerated biscuit dough
- 0.75 cups granulated sugar
- 2 teaspoons ground cinnamon
- 0.5 cups unsalted butter
- 0.75 cups brown sugar
- 3.4 oz instant butterscotch pudding mix
- 0.5 cups chopped pecans or walnuts (optional)
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard-sized bundt pan with non-stick cooking spray.
Open the cans of biscuit dough and cut each biscuit into quarters.
In a large Ziploc bag, combine granulated sugar and ground cinnamon. Add the biscuit pieces to the bag in small batches, seal the bag, and shake to coat the dough pieces evenly.
If using, sprinkle half of the chopped pecans or walnuts in the bottom of the prepared bundt pan. Layer the coated biscuit pieces evenly in the pan, adding the remaining nuts (if using) between layers.
In a small saucepan, melt the butter over medium heat. Add brown sugar and butterscotch pudding mix, stirring until the mixture is smooth and well combined. Remove from heat and pour the butterscotch mixture evenly over the biscuit pieces in the bundt pan.
Bake the monkey bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the dough pieces are cooked through. Check doneness by inserting a skewer in the center to ensure no raw dough remains.
Remove the pan from the oven and allow it to cool for about 5-10 minutes. Carefully invert the monkey bread onto a large plate or serving platter. Allow any extra butterscotch sauce to drizzle over the top.
Serve warm and enjoy by pulling apart pieces of the gooey, caramelized monkey bread.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 53.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 209 mg | 4% | |
*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.
