Five-Ingredient Butterscotch Monkey Bread Rolls
This 5 Ingredient Butterscotch Bundt Rolls recipe, also known as monkey bread, is one of the EASIEST recipes you will…
- Prep
- 10 mins
- Cook
- 30 mins
- Resting Time for Bundt Rolls
- 8 hrs
- Total
- 8 hrs 40 mins
- Makes
- 10 servings
These 5 Ingredient Butterscotch Bundt Rolls, also known as monkey bread, are among the easiest recipes you will ever make. Your friends, guests, or coworkers will think you spent hours on them! Prepare the dough the night before, then bake it the next morning for a warm, gooey treat that is out of this world!
Gather Your Ingredients!
As the name says, these butterscotch bundt rolls use just five ingredients, and that is all! Here is what you will need:
- Frozen Dinner Rolls. I used Rhodes brand frozen dinner rolls.
- Butterscotch Pudding. Be sure to buy regular butterscotch pudding mix and not the instant kind. You will need one 3.5-ounce box.
- Light Brown Sugar. You only need 1/2 cup. Dark brown sugar works in a pinch.
- Chopped Pecans. You need 1/2 cup. Walnuts make a good swap if you prefer them.
- Unsalted Butter. You will need 1/2 cup, or one stick, of melted unsalted butter.
How to Make Butterscotch Bundt Rolls
This five-ingredient butterscotch bundt roll recipe, also known as Monkey Bread, makes a gooey, melt-in-your-mouth breakfast or brunch treat and takes very little time to prep!
- Spray your bundt pan. I like Baker's Joy flour-based baking spray, but use whichever you prefer. Coat the pan well, including around the center cone.
- Place the unbaked frozen dinner rolls directly into the bundt pan.
- Sprinkle the dry ingredients over the top. Add them in this order: the butterscotch pudding mix, then the light brown sugar, then the chopped pecans.
- Pour the melted unsalted butter over the top.
- Cover tightly and let it sit at room temperature for 8 hours. It is ready when the rolls have doubled in size and nearly push through the plastic wrap.
- Bake the butterscotch bundt rolls. Bake for 28-30 minutes at 350ºF.
- Let the butterscotch bundt rolls cool slightly. Carefully turn them out onto a large round plate, then serve.
Helpful Tips Before You Begin
Before you make this recipe, here are a few quick tips and tools to consider.
- I used my 10-cup Heritage Bundt Pan from Nordic Ware for this recipe. You can use any bundt pan you like, as long as it holds 10 cups. Not sure whether yours is the right size? Fill the inside of the bundt pan with water from a 1 cup measuring cup, one cup at a time, until it reaches the top.
- For a flour-based baking spray, I always reach for Baker's Joy. It works very well with any bundt or cake pan recipe.
- I strongly suggest placing a jelly roll pan or baking sheet on the rack below the bundt pan to catch any butterscotch sauce that drips out while baking.
- To help release the bundt rolls from the pan, run a butter knife gently along the inside of the pan.
- Before you remove the rolls from the bundt pan, press down gently on them so they lie flatter on the serving plate.
- I suggest setting the serving plate on top of the bundt pan and inverting both together, rather than trying to flip the bundt pan onto the plate.
- When you lift the bundt pan to release the rolls, do it SLOWLY so the extra butterscotch sauce can drizzle over the rolls.
- These will keep in an airtight container at room temperature for a day or two. Before serving, I suggest reheating each piece in the microwave for 15-30 seconds.
Recommended Baking Tools
More Breakfast Sweets to Enjoy!
Five-Ingredient Butterscotch Monkey Bread Rolls
These 5 Ingredient Butterscotch Bundt Rolls are among the easiest recipes you will ever make, yet your friends, guests, or coworkers will think you spent hours on them! Prepare the dough the night before, then bake it the next morning for a warm, gooey treat that is out of this world!
- Prep
- 10 mins
- Cook
- 30 mins
- Resting Time for Bundt Rolls
- 8 hrs
- Total
- 8 hrs 40 mins
- Makes
- 10 servings
Ingredients
- 20-22 Unbaked Frozen Rhodes Dinner Rolls
- 3.5 oz Butterscotch Pudding (NOT Instant)
- 1/2 cup Light Brown Sugar, lightly packed
- 1/2 cup Chopped Pecans
- 1/2 cup Unsalted Butter, melted
Method
- NOTE: You can assemble this recipe the night before and bake it in the morning, or you can assemble it early in the morning and let it sit 7-8 hours before baking if you plan to serve it in the evening.
- Generously coat a 10-cup bundt pan of any shape with flour-based baking spray. Do not forget the center cone.
- Arrange 18-20 frozen dinner rolls around the inside of the bundt pan. Then sprinkle the butterscotch pudding mix, light brown sugar, and chopped pecans over the top, in that order.
- Pour the melted butter evenly over the mixture, then cover tightly with plastic wrap and let it sit overnight, or for 7-8 hours, at room temperature. The rolls are ready when they have expanded and doubled in size.
- Set the oven rack in the 3rd position or the center (you do not want the bundt pan too close to the top) and preheat the oven to 350ºF. I suggest placing a small to medium jelly roll pan or baking sheet on the rack below the bundt to catch any butterscotch sauce that bubbles over while baking.
- Bake the bundt rolls for 28-30 minutes at 350ºF.
- Take the pan out of the oven and let it cool for 5 minutes before carefully turning it onto a serving plate.
- Slowly lift the pan away from the butterscotch bundt rolls so the extra butterscotch can drizzle over them. Serve and enjoy!
Baker’s notes
- I used my 10-cup Heritage Bundt Pan from Nordic Ware for this butterscotch bundt roll recipe. You can use any pan you like, as long as it is the 10-cup size. Not sure if yours is the right size? Fill a 1 cup measuring cup with water and pour it into the inside of the bundt pan. Keep repeating until the water reaches the top.
- For a flour-based baking spray, I always reach for Baker's Joy. It works very well with any bundt or cake pan recipe.
- I strongly suggest placing a jelly roll pan or baking sheet on the rack below the bundt pan to catch any butterscotch sauce that drips out while baking.
- To help remove the butterscotch bundt rolls from the pan, run a butter knife gently along the inside of the pan.
- Before you remove the rolls from the bundt pan, press down gently on them so they lie flatter on the serving plate.
- I suggest setting the serving plate on top of the bundt pan and inverting both together, rather than trying to flip the bundt pan onto the plate.
- When you lift the bundt pan to release the rolls, do it SLOWLY so the extra butterscotch sauce can drizzle over the rolls.
- These rolls keep in an airtight container at room temperature for a day or two. Before serving, I suggest reheating each piece in the microwave for 15-30 seconds.
