This Easy Monkey Bread is the ultimate make-ahead breakfast treat that’s perfect for the holidays or any special occasion! Made with frozen rolls and a sweet butterscotch caramel glaze, it’s incredibly simple, yet absolutely irresistible. Put it together the night before, let it rise while you sleep, and then pop it in the oven in the morning!
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Why You’ll Love This Recipe
- Easy to Make: There’s no need to make dough from scratch for this overnight monkey bread. Using frozen rolls keeps things super simple. Plus, you only need 5 ingredients altogether!
- Perfect Flavor and Texture: The combination of brown sugar, butter, and butterscotch pudding creates a delicious, gooey caramel glaze to top every light and fluffy bite of this pull apart cinnamon bread.
- Crowd-Pleasing Classic: Whether you’re serving it for brunch, a holiday breakfast, or just a weekend treat, this caramel monkey bread is guaranteed to disappear fast!
For more overnight breakfast recipes, check out our overnight pumpkin oatmeal and overnight oats recipe next.
Ingredients
- Frozen Dinner Rolls: I make my monkey bread with Rhodes rolls because I feel they rise the best, but you can use another brand if you can’t find them.
- Butter: Feel free to use unsalted or salted butter, but just be sure it’s regular butter and not whipped.
- Brown Sugar: You can use light or dark brown sugar for this Rhodes monkey bread recipe.
- Butterscotch Pudding Mix: Be sure to use the cook and serve pudding mix, not the instant. You’ll only need half of the box. If you’ve only got vanilla on hand, you can use it but note that the monkey bread won’t have as much of a caramel flavor.
- Cinnamon: Just a pinch added to the pudding mix will do!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Crescent Roll Monkey Bread: Use two tubes of refrigerated crescent roll dough, unroll, and cut into 1” squares. Roll the squares into balls and layer in the bundt pan. There’s no need to allow the crescent rolls to rise on the counter, so you can go ahead and bake after adding the pudding mixture and butter and brown sugar mixture. Bake for 30 minutes at 350°F.
- Cinnamon Roll Monkey Bread: Swap the frozen rolls for two cans of refrigerated cinnamon rolls, cutting each roll into quarters. You can skip the added cinnamon since the dough already has plenty of it. Coat with the pudding mix and butter and brown sugar mixture, and then drizzle the included icing on top after baking. This version will take about 40 minutes to bake at 350°F.
- Biscuit Monkey Bread: Use two cans of refrigerated biscuits, cutting each biscuit into quarters. Add the biscuit pieces to a bag or mixing bowl and coat them with the pudding/cinnamon mixture. Then, place them in the bundt pan and pour on the butter/brown sugar mixture. Bake at 350°F for about 30 minutes.
How to Make This Easy Monkey Bread
To get started making this monkey bread recipe with Rhodes rolls, generously spray your bundt pan with nonstick cooking spray.
- Step 1: Combine pudding and cinnamon. Add the pudding mix and cinnamon to a small bowl and mix together.
- Step 2: Make the butter and brown sugar mixture. Add the butter to a microwave-safe bowl or Pyrex and microwave until melted. Mix in the brown sugar until well combined.
- Step 3: Add everything to the bundt pan. Place the frozen rolls into the greased bundt pan and sprinkle the pudding mixture onto them. Then, pour the melted butter/brown sugar mixture over top.
- Step 4: Rise and bake. Cover the pan with aluminum foil and let it sit at room temperature overnight so the rolls have time to rise. Bake in a 350°F oven until golden, puffy, and crisp on the top, about 20-30 minutes. You can also insert a skewer into the thickest part of the bread and if it comes out clean, it’s done!
Serving Suggestions
- Enjoy this easy monkey bread with a hot drink like coconut milk hot chocolate or a milk steamer.
- Make it as part of an Easter or Christmas brunch along with this egg souffle and ham and egg casserole.
- Serve it for a weekend breakfast with scrambled eggs or bacon and kale potato hash.
Expert Tips
- Coat evenly: Be sure to evenly cover the rolls with the pudding mixture and butter and brown sugar mixture to avoid any dry spots.
- Let it cool: After baking, allow the monkey bread to rest for about 5 minutes before flipping it onto a plate for serving.
- Store at room temperature: You can keep leftover monkey bread in an airtight container at room temperature for 2-3 days. Reheat in a 250°F oven on a baking sheet for about 5 minutes, or microwave individual servings in 30-second intervals until warmed through.
Recipe FAQs
Yes! You can make monkey bread in a loaf pan or even in muffin tins for individual servings. If using a loaf pan, keep in mind that it may take a little longer to bake since it will be more compact. If going with muffin tins, you’ll want to check for doneness at around 15 minutes.
If your monkey bread didn’t rise, it could be due to cold room temperature, not enough time to proof, or expired yeast in the frozen rolls. If your kitchen is chilly, place the covered pan in the oven (turned off) with the light on, and allow it to proof for at least 6 hours. Also, be sure to check the expiration date on your package of rolls.
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Easy Monkey Bread Recipe
Ingredients
- 16 frozen rolls I prefer the Rhodes brand
- ⅓ cup butter
- ½ cup brown sugar
- 1.75 ounces butterscotch pudding mix (cook and serve kind) half of the box
- 1 pinch cinnamon
Instructions
- In a small bowl, add pudding mix (half of the box). Sprinkle in cinnamon and mix powders together. Set aside.
- In a medium sized bowl, melt your butter. Add in your brown sugar. Mix thoroughly until well combined and smooth. Set aside.
- Spray your bundt pan non stick spray, covering it completely. Add your frozen rolls to the pan. Sprinkle the pudding/cinnamon mix over the top of the rolls. Pour butter/brown sugar mixture evenly on top of this.
- Cover with foil and let sit on your counter overnight. In the morning the rolls will have risen.
- Bake at 350 for 20-30 minutes until golden. Invert onto a plate. Serve warm.
Video
Notes
- Ensure that the rolls are evenly coated with the pudding and brown sugar and butter mixtures so that every bite is sweet and gooey.
- Give the monkey bread a few minutes to cool after baking before inverting it onto a plate.
- Store leftovers at room temperature in an airtight container for up to 2-3 days.
Nutrition
Save this Monkey Bread recipe for later!
Dianne says
which butterscotch pudding do we add..? “Instant” or “cook”
Kadee says
Use the cook and serve kind
Nicole says
Have you ever put two bunt pans in one oven to cook at the same time?
I have 2 ovens but need to make 3 for a crowd all eating at the same time. I'm hoping I can double up on one of them.
Kadee says
Yes - you can put two in at the same time if they fit side by side.
stacie says
This is linked from the caramel rolls recipe (which I liked, but now can't view...)
Kadee says
Hi Stacie - yes, we redirected the caramel rolls here because they are similar recipes.
Emily Kemp says
Wow this is a showstopper for Christmas morning, love it!
Jeanette says
Oh the joy of butterscotch! I love anything that includes butterscotch and caramel. Thank you for the recipe, Kadee.