Butterscotch Monkey Bread Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 5 hours 40 minutes

Ingredients

½ cup unsalted butter (113 grams (1 stick))

3 ½ ounces Cook ‘n Serve Butterscotch Pudding Mix (99 grams (1 box))

½ cup dark brown sugar (107 grams)

¾ teaspoon ground cinnamon ((or Penzey's pie spice))

¼ teaspoon kosher salt

1 cup chopped pecans (113 grams, divided (optional))

24 unbaked frozen dinner rolls (912 grams, Rhodes recommended)

Directions

Spray

Generously spray a 10-inch Bundt pan with nonstick cooking spray.

Whisk

Microwave the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt on 50% power until butter has melted. Whisk together until incorporated.

Sprinkle ½ cup pecans into the pan.

Assemble

Place half the frozen rolls evenly over the pecans leaving a little space (¼-inch) between rolls.

Sprinkle the remaining ½ cup pecans and ½ of the butter/pudding mixture over the rolls.

Assemble

Add the remaining frozen rolls on top of the butter/pudding mixture (cutting the rolls where needed).

Top evenly with the remaining butter/pudding mixture.

Cover

Spray one side of plastic wrap with nonstick spray and place it loosely (sprayed-side down) over the rolls.

Chill

Leave the pan for 5-6 hours (on the countertop) or 8-10 hours (in the refrigerator).

Heat

When ready to bake, preheat oven to 350°F and bake 25-27 minutes, or until the internal temperature registers 200°F-205°F.

Cool

Transfer the pan to a cooling rack and cool 5 minutes.

Lift

Set a large plate (larger than the pan) over the rolls and invert the rolls onto the plate. Be very careful – the pan and the rolls are very hot and the drippings can burn if not extremely careful.

Serve immediately.

Nutrition

• Calories: 648 kcal
• Total Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Cholesterol: 31 mg
• Sodium: 833 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 6 g
• Total Sugars: 26 g
• Protein: 13 g