How to make Monkey Bread
Monkey Bread is warm, gooey sweet cinnamon breakfast rolls made with brown sugar, butterscotch pudding, butter and frozen rolls. Learning How to make Monkey Bread is easy- and it can be done the night before!
Servings: 16
Calories: 205kcal
Ingredients
- 20 frozen dough rolls {Rhodes rolls}
- 1/3 cup Butterscotch dry pudding mix Instant or Cook & Serve
- 1 tbsp cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
Instructions
- Spray a bundt cake pan with non-stick spray and set aside. Set the bread rolls on a plate & let them thaw for about 45 minutes
- Melt the butter in a 2-cup measuring cup and then add in the brown sugar. Stir to combine and set aside.
- Cut the bread rolls in half using kitchen shears. Place rolls in a large mixing bowl sprayed with non-stick spray. Sprinkle the butterscotch pudding mixture over the halved rolls.
- Pour the butter/sugar mixture over the top of the bread rolls and using a rubber scraper, stir it all around to coat each roll.
- Transfer the rolls to your bundt pan. Cover the pan with plastic wrap and let them rise in a warm place for 1 hour.
- You can prep the rolls the night before and store covered in the fridge overnight. Remove the pan from the fridge in the morning and proceed with letting them rise, if needed. (often they've risen enough overnight that you can just immediately bake them!)
- Preheat your oven to 325 degrees F. Bake for 30 minutes until the tops are golden brown.
- Cool for about 10 minutes and then invert the pan onto a plate.
- Use a rubber scraper to scrape any of the remaining syrup from the pan and drizzle it over the rolls.
Nutrition
Calories: 205kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 218mg | Potassium: 9mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Calcium: 12mg | Iron: 1mg