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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.

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

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

Find it online: https://thefamilycooking.com/butterscotch-pudding-monkey-bread/