Monkey Bread with Butterscotch Pudding
Indulge in the ultimate sweet treat with this Monkey Bread with Butterscotch Pudding recipe, a decadent pull-apart dessert that’s as fun to eat as it is to make! Made with tender, bite-sized pieces of refrigerated biscuit dough coated in cinnamon-sugar and layered with a luscious butterscotch and brown sugar glaze, this gooey masterpiece is perfect for any occasion. Optional chopped pecans or walnuts add a delightful crunch between the soft, caramelized layers. Baked in a bundt pan to golden perfection, it’s a showstopping dessert that’s ready in just under an hour, making it ideal for brunches, holiday gatherings, or anytime your sweet tooth strikes. Serve warm and watch as everyone gathers around to pull apart this irresistibly sticky and buttery crowd-pleaser!
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Recipe Information
Ingredients
- 2 16-ounce packages Refrigerated biscuit dough (e.g., canned biscuits)
- 1 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 1 cup Salted butter
- 1 cup Brown sugar, packed
- 3.4 ounces Butterscotch instant pudding mix (dry powder)
- 0.5 cup Chopped pecans or walnuts (optional)
- 1 spray can Nonstick cooking spray
Instructions
Preheat the oven to 350°F (175°C) and generously grease a bundt pan with nonstick cooking spray.
In a medium-sized bowl, combine the granulated sugar and ground cinnamon. Stir well to create a cinnamon-sugar mixture.
Cut the refrigerated biscuit dough into quarters to create bite-sized pieces. Roll each piece lightly to form a ball.
Coat each dough ball in the cinnamon-sugar mixture, ensuring they are generously covered, and place them evenly into the prepared bundt pan. If desired, sprinkle chopped pecans or walnuts in between layers of dough balls.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and butterscotch pudding mix until fully combined. Cook for about 2-3 minutes, stirring constantly, until the mixture is smooth and slightly thickened. Be careful not to let it boil.
Pour the hot mixture evenly over the dough balls in the bundt pan, ensuring all pieces are coated.
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and bubbly. The internal temperature should reach at least 200°F (93°C).
Remove the pan from the oven and let the monkey bread cool in the bundt pan for about 10 minutes.
Carefully invert the bundt pan onto a serving plate to release the monkey bread. Serve warm, and enjoy pulling apart the gooey, caramelized pieces!
Nutrition Facts
Calories |
8141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.9 g | 638% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 9884 mg | 430% | |
| Total Carbohydrate | 838.9 g | 305% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 488.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 620 mg | 48% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1185 mg | 25% | |
*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.
