Day 17: Butterscotch Monkey Bread

October 17, 2011 /

Our small group at church is in charge of providing breakfast for Sunday School during the month of October.  It’s been fun to come up with different things to bring each week that will hopefully be devoured by everyone in attendance.  This bread was devoured.  In fact, afterward, I found one of the Deacons finishing off the last bits of one in the kitchen.  Unfortunately, in my rush to get out of the door with my stack of foods, I never took a picture of the finished product.  Sorry!  I do, however, have photos of the process, so you can see what it should look like along the way.  And, then just try to imagine a mound of butterscotchy, sugary, buttery goodness as the final picture.  Better yet, go buy the ingredients and make one for yourself!  I did find this image and it most closely resembles what mine looked like:

source

I love that for this monkey bread recipe you actually assemble it the night before and then just pop it in the oven. When my husband woke up on Sunday morning he rolled over and said, “Whatever you are making smells awesome.”  He was right; the house did smell pretty amazing and it was wonderful to just be able to jump out of bed and stick it in the oven.  I’ll be making this again this week when my in-laws are in town.

Butterscotch Monkey Bread (aka Sunday Morning Rolls)
Printable Version

1 bag of 24 (or so) frozen dinner rolls – dough
1 box (3 3/4 oz) butterscotch pudding mix (not instant)
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped pecans (optional)

On Saturday night, arrange frozen rolls in greased (Be sure to grease–I didn’t and it was difficult to get it out of the pan!) bundt pan. Sprinkle dry pudding mix over rolls.



Look for the ‘Cook and Serve’ on the box, not ‘Instant’


Over low heat, cook the butter, brown sugar, cinnamon, and nuts until sugar is dissolved and bubbly. 



Slowly pour over rolls.



Cover TIGHTLY (it will rise and may overflow) with foil and let stand on counter overnight (on plate or cookie sheet in case of spillage).

This is what they looked like when I took the foil off in the morning.  

On Sunday morning, uncover and bake at 350 degrees for 30 minutes. May have to add a few more minutes if the edges aren’t quite browned.

NO PHOTO! Again, I’m sorry, but it looked wonderful!


Let stand 5 minutes. Then carefully invert over serving dish. Pull apart and enjoy!

source: my friend, Cassidy, whose blog you can check out here

18 Comments

  • Sarah

    December 18, 2011 at 3:34 am

    I was so excited to see this recipe on a blog called “only from scratch”, but then disappointed that it used canned dinner rolls and Jell-o mix!

  • Lauren

    December 24, 2011 at 1:03 pm

    I’m sorry to disappoint some of you with this recipe. Rarely do I put a recipe on that is not ‘from scratch’, but when I do, it’s because it is THAT good.

  • Unknown

    September 13, 2012 at 12:32 am

    I too agree with anyone that says they were disappointed in finding this on an “only From Scratch” site to find that it was not “from scratch” at all. The term “from scratch” generally refers to creating something beginning with the “basic ingredients” not prepared items. The use of “frozen rolls” or packaged “butterscotch pudding.” I could even forgive the use of the pudding if the “frozen” dinner rolls had been left out and in place you had used your own, as butterscotch flavoring is difficult to remake and pretty impossible to recreate to taste like what most of our palates know it taste like. However, I am going to try, with one exception, I will make my dough “from scratch” and let you know how that turns out.

    • Lauren

      September 13, 2012 at 2:24 am

      Sorry to disappoint you, but as I said in an earlier reply, I don’t typically put recipes on here that are not ‘from scratch;, and yes, I know what that means. Please, do let me know how it turns out with your own dough as I would love to give that a try!

  • Anonymous

    October 7, 2012 at 12:31 am

    It’s also a good idea to spray the foil with cooking oil before you put it on top. If not, it sometimes sticks to the buns and deflates them when you take it off to cook them.

  • Anonymous

    January 11, 2013 at 12:10 am

    People need to chill out about the “only from scratch” thing. I had frozen rolls in my freezer that needed to be used. I went searching the internet for this very recipe, boxed butterscotch pudding and all. This is just the one I was looking for, my husband’s family makes it like this and I couldn’t get ahold of anyone for their recipe. So, thank you! I only have instant butterscotch pudding in my pantry, and I’m going to use it. Do you know why the cook and serve is recommended? I will let you know if it turns into a disaster.

  • Anonymous

    January 12, 2013 at 12:50 am

    I am happy to find this recipe using the butterscotch pudding. An older woman use to bring this recipe to my job, years ago. She gave it to me, and I made it several times. For years, I haven’t made monkey bread, and can’t refer to the recipe now bc my belongings are in storage. All the recipes I have been seeing didnot include butterscotch and I want to make it as the recipe I was given, so I am happy to have found this one (the luck of the straw). Like you, I remember my recipe containing INSTANT butterscotch pudding, NOT, cook and serve. So, I am interested in finding out how your recipe came out using your, “cook and serve” that day you made it. Please let me know. From: INTERESTED COOK

  • Anonymous

    May 5, 2013 at 11:35 pm

    I just wanted to say that I needed a recipe for Monkey Bread and I came across this one. I decided to try it and it was DELICIOUS. Thank you so much for sharing it 🙂

    Also, don’t let these stuck up Pintrest housewives with first world problems get you down – I like your recipe because it WAS easy and still delicious. I look forward to trying more of your recipes.

  • Anonymous

    July 3, 2013 at 12:44 am

    Baby, this was the bomb. As others have said to ignore the naysayers if it’s good post it and keep posting. I got rave reviews on this one..I only changed a little..I added some brandy. pj611

    • Jennifer

      November 28, 2013 at 3:00 am

      I have used vanilla and I have always used instant. I came looking for a recipe again, (I lost mine somewhere). I’ll be using this recipe as a guide line, but I have used several flavors of instant pudding with great success.

  • Eleni Fancher

    November 25, 2013 at 5:17 pm

    The beauty of the frozen bread rolls is that you get to sleep in with your family and wake up to this glorious smell! This has been a long time family favorite for Christmas morning and I would never trade those memories for kitchen time. There is no need to recreate a masterpiece. PS I always tend to overfill the pan…. Tinfoil under the pan in your oven is good insurance…. Just in case!