Easy Monkey Bread Recipe

Easy monkey bread on a platter with bowls of cinnamon and rosemary to the side.

3.67 from 3 votes

This Easy Monkey Bread is the perfect make-ahead breakfast for any occasion! Simply layer frozen rolls with a sweet butterscotch caramel glaze, let it rise overnight, and bake in the morning for a warm, pull-apart treat everyone will love.

Prep Time10

Cook Time30

Rising time6

Total Time6 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 189kcal

Author: Kadee & Desarae

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.

If you want to make extra caramel butterscotch sauce to pour on top - combine ¼ cup butter, ½ cup brown sugar, the other half of the pudding mix, and a pinch of cinnamon in a small saucepan. Heat over medium and stir until butter is melted and sugar is dissolved. Serve alongside rolls for extra dipping.

Nutrition