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Small pieces of bread dough cooked and covered in a butterscotch glaze

A classic easy to make breakfast or dessert. Made with frozen roll or bread dough or premade dough or homemade dough.

BEST Butterscotch Pull Apart or Monkey Bread

Pull Apart bread is a classic and made so many ways.

This recipe for Butterscotch Pull Apart or Monkey Bread is absolutely scrumptious and easy too!

Made from frozen or fresh bread or roll dough and a few other ingredients, usually in your pantry, it’s a great weekend breakfast or anytime dessert.

If you are looking for something to get the kids and family cooking, this is the one to make!

Pieces of baked to perfection bread dough, this Butterscotch Pull Apart or Monkey Bread, is glazed with just the right amount of butterscotch ooey goodness.

You can make this in a bundt pan, or I’ll show you how you can also make this in bread pans as an option.

This is one recipe you will make often:)  I love to make it and drop it by to a neighbor and friends.

 

BEST Butterscotch Pull Apart or Monkey Bread

Ingredients:

2 – One pound frozen loaves of bread thawed, or frozen rolls thawed, or fresh dough  The key is to have the dough thawed, but still cold and not rising yet

1  1/2 tsp. cinnamon

1   1/4 cup  brown sugar

2 packages 3.75 butterscotch pudding cooked variety , not instant (can substitute vanilla pudding if preferred)

1 cup butter melted, use the real thing here

 

Directions:

I use clean scissors and cut the thawed, cold, bread dough into pieces onto a plate or piece of parchment paper, being as even as I can. 

It doesn’t matter how many pieces you have, as much as trying to have them all even.  About the size of a small ball is what you want. 

You’ll probably have 24-30 pieces.  But it’s all good if you do or don’t have that exact number.

Prepare a bundt cake pan by coating well with a non-stick cooking spray.

If using 2 one-pound bread loaf pans, line with parchment paper as shown here, and also coat well with non-stick cooking spray.

 

For the 2 bread loaf pans: (I will show only one pan in this tutorial)

Sprinkle 1/4 cup of the brown sugar in the bottom of each of the pans, sprinkle evenly, then pour  1/4 cup of the melted butter over the sugar.  So you have used a total of 1/2 cup of the sugar and the butter now.

For the bundt pan:

Do the same, except sprinkle 1/2 cup of the brown sugar evenly in the bottom of the bundt cake pan.  Pour 1/2 of the melted butter over the sugar.

 

For both types of pans continue as follows:

1- In one bowl mix together well the cinnamon, the remaining  3/4 cup brown sugar and the 2 boxes of butterscotch pudding.

 

2- In another bowl pour the remaining 3/4 cup melted butter.

3- I don’t form the dough into a ball because it tends to overwork it, which can make it tough.  I simply put a piece of dough into the butter and move it around to cover it.

4- Take the butter covered dough and move it to the pudding-sugar-cinnamon bowl and make sure it’s covered with that mixture.

5- Now put the covered dough into the pan of your choice.

 

 

 

6- It’s important to layer the dough evenly here. 

It’s not the size of the dough, as much as that it’s as even as you can make it. 

On the second level, zig-zag the dough as needed so that when the dough rises, it will fill in the spaces evenly. 

Pour over evenly any remaining butter and brown sugar-pudding mixture over the top of the dough.

 

 

7- Cover very loosely with plastic wrap and let the dough rise until it reaches the top of the pan, or just under the rim of the pan.

 

8- Bake in a preheated oven for about 30 minutes.

9- IMPORTANT!  If you want to make sure it’s done on the inside and not raw in the middle, or starting to be overcooked and drying out, use an instant read thermometer. 

When the temperature reaches 190-195 it’s done.  I love using a thermometer like THIS when making any kind of bread.

10- Allow the Butterscotch Pull-Apart or Monkey Bread to sit for 5 minutes so it can set up and then invert/turn over onto a serving plate. 

Keep covered when not serving.

You can heat for a few seconds in the microwave if you prefer it served warm.

Recipe by Carrie Groneman, Copyright Carrie Groneman, 2019

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