Butterscotch Pudding Monkey Bread

Why You’ll Love This Recipe

• Sticky, gooey, and full of sweet butterscotch flavor
• Uses simple ingredients—great for quick prep
• Fun to pull apart and share with family or guests
• Perfect for holidays, parties, or weekend treats
• Can be made with refrigerated dough or homemade dough
• Warm, caramelized edges with soft, fluffy centers
• Kid-friendly and crowd-pleasing
• Delicious warm or at room temperature
• Excellent make-ahead option for busy mornings
• No fancy equipment needed—just a bundt or tube pan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated biscuit dough or homemade yeast dough
• Butterscotch cook-and-serve pudding mix (not instant)
• Brown sugar
• Ground cinnamon
• Unsalted butter (melted)
• Optional: chopped pecans or walnuts for crunch

Directions

1. Preheat your oven to 350°F (175°C) and grease a bundt or tube pan generously.
2. Cut each biscuit or dough piece into quarters.
3. In a large bowl or zip-top bag, combine brown sugar and cinnamon. Add the dough pieces and toss to coat evenly.
4. Place the coated dough pieces into the prepared pan, layering with optional chopped nuts if using.
5. Sprinkle the dry butterscotch pudding mix evenly over the dough.
6. Pour the melted butter evenly over everything in the pan.
7. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through.
8. Let cool in the pan for 5–10 minutes, then invert onto a serving plate.
9. Serve warm and enjoy pulling apart the sticky, sweet pieces.

Servings and timing

This recipe makes about 12 servings.
Prep time: 15 minutes
Bake time: 35–40 minutes
Cooling time: 10 minutes
Total time: Approximately 1 hour

Variations

• Homemade Dough: Use your favorite yeast dough recipe for a from-scratch version.
• Nuts & Crunch: Add chopped pecans or walnuts between layers for texture.
• Glaze It: Drizzle with a simple powdered sugar glaze after baking.
• Extra Butterscotch: Add butterscotch chips to the layers for more richness.
• Apple Twist: Add small chunks of apple for a caramel-apple feel.
• Mini Monkey Breads: Use muffin tins for individual servings—bake for 15–18 minutes.
• Salted Caramel Version: Sprinkle with flaky sea salt after baking to balance the sweetness.
• Chocolate Lovers: Add mini chocolate chips along with the pudding mix.
• Spiced Up: Mix a bit of nutmeg or cardamom with the cinnamon for a warm spice blend.
• Cinnamon Roll Style: Add a swirl of cream cheese glaze for a bakery-style finish.

Storage/Reheating

Store leftover monkey bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm individual servings in the microwave for 15–20 seconds or place the whole monkey bread in a 300°F oven for 10–15 minutes until heated through.
Freeze for up to 2 months—wrap tightly and reheat from frozen or thaw overnight before warming.

FAQs

Can I use instant pudding mix instead of cook-and-serve?

No, use only cook-and-serve pudding mix. Instant mix doesn’t create the same gooey texture.

Can I make this ahead of time?

Yes, assemble the night before and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed.

What kind of dough works best?

Refrigerated biscuit dough is quick and easy, but homemade yeast dough gives it a more bakery-style texture.

Do I need a bundt pan?

A bundt pan gives the best shape and bake, but a tube pan or deep cake pan can work as a substitute.

Can I add extra pudding mix?

Stick to the amount listed—too much can make the bread overly wet or gummy.

How do I know it’s done baking?

The top should be deep golden brown and a skewer inserted near the center should come out without raw dough.

Why did my monkey bread fall apart when unmolding?

Let it cool slightly (5–10 minutes) before inverting. If you flip it too early, the caramel may still be runny.

Is this monkey bread overly sweet?

It’s definitely rich, but the balance of cinnamon, butter, and butterscotch makes it deeply flavorful rather than cloying.

Can I make it without nuts?

Absolutely. The nuts are optional and can be left out if desired.

What can I serve it with?

It’s great on its own or served with coffee, milk, or vanilla ice cream for dessert.

Conclusion

Butterscotch pudding monkey bread is the ultimate indulgent treat—ooey, gooey, soft, and loaded with flavor. Whether you serve it for breakfast, brunch, or dessert, it’s guaranteed to be a crowd-pleaser. With its rich butterscotch caramel coating and cinnamon-sugar bite-sized pieces, this monkey bread is an irresistible dish you’ll want to make again and again.

Butterscotch Pudding Monkey Bread

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Butterscotch pudding monkey bread is a gooey, pull-apart treat made with biscuit dough, cinnamon sugar, and cook-and-serve butterscotch pudding mix. It’s warm, sticky, and perfect for breakfast, brunch, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cans refrigerated biscuit dough (or equivalent homemade dough)
• 1 package (3.5 oz) butterscotch cook-and-serve pudding mix (not instant)
• ¾ cup brown sugar
• 2 tsp ground cinnamon
• ½ cup unsalted butter, melted
• Optional: ½ cup chopped pecans or walnuts

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Instructions

1. Preheat oven to 350°F (175°C) and generously grease a bundt or tube pan.
2. Cut each biscuit into quarters.
3. In a large bowl or zip-top bag, combine brown sugar and cinnamon. Toss biscuit pieces in the mixture to coat evenly.
4. Layer coated dough pieces in the prepared pan, adding optional chopped nuts between layers.
5. Sprinkle the dry butterscotch pudding mix evenly over the dough.
6. Pour the melted butter evenly over the entire mixture.
7. Bake for 35–40 minutes, or until the top is golden brown and center is fully cooked.
8. Let cool in the pan for 5–10 minutes before inverting onto a serving plate.
9. Serve warm and enjoy the gooey, pull-apart goodness.

Notes

• Use only cook-and-serve pudding mix for the correct texture.
• Let cool slightly before inverting to prevent collapse and preserve shape.
• Add a powdered sugar glaze or drizzle for extra sweetness.
• Make ahead and refrigerate overnight before baking the next morning.
• Try muffin tins for individual monkey breads—reduce bake time accordingly.

Nutrition

• Serving Size: 1 piece
• Calories: 290
• Sugar: 18g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg