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    You are in: Home / Recipes / Monkey Bread With Butterscotch Pudding Recipe
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    Monkey Bread With Butterscotch Pudding

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    8 hrs

    30 mins

    MacChef's Note:

    Very easy and fun recipe that kids love. Plan ahead to allow the bread to rise.

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    Units: US | Metric


    1. 1
      The night or several hours before you want to serve, spray a non-stick bundt or tube pan with non-stick spray. Mix brown sugar, pudding mix, white sugar and cinnamon together.
    2. 2
      Place frozen dough in pan a layer at a time. Sprinkle butterscotch mixture, then nuts and top with some butter. Repeat layers until all ingredients have been used.
    3. 3
      Place on counter over night or for several hours to rise. Do not cover. When your ready, place bread in a preheated 350 degree oven for approximately 30 minutes. Let stand for 5 minutes and then invert onto serving tray.

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    Ratings & Reviews:

    • on December 07, 2008


      This is one of my son's all time favorites. The recipe I use is pretty much the same but the technique of preparation is way different. I use 12 frozen rolls (Rhodes usually) and allow them to partially defrost (just enough to easily cut them in half.) I mix the pudding, brown sugar, and cinnamon together (I don't use white sugar) I then dip the rolls in the melted butter and roll them in the pudding mixture and layer them in a PAM sprayed bundt pan sprinkling any remaining butter or pudding mix on top of the last layer. If I am prep-ing this the night before (which I recommend) I loosely cover it with plastic wrap and let sit on the counter to raise. In the morning the dough will almost fill the pan. Be careful when inverting the baked rolls on the plate the sticky syrup really burns. (Done it a few times.) I prefer these while they are still very warm. My son likes them at any temperature!

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    • on December 04, 2008


      Sadly, this recipe didn't work out for me. The dough should really be thawed, this way you can roll the dough in the butter, then the sugary goodies will stick better. I wasn't a very good judge of 24 ounces of dough, so I used the whole bag, yeah ... I think I ended up with something more like a "gorilla" bread. My pan was overflowing !!! This was my first attempt at this type of recipe and I got some pretty good "do's" and "don'ts for next time. Overall, we did enjoy the recipe. Thanks MacChef :)

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    Nutritional Facts for Monkey Bread With Butterscotch Pudding

    Serving Size: 1 (44 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 222.5
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 6.1 g
    Cholesterol 24.4 mg
    Sodium 74.0 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 0.7 g
    Sugars 26.3 g
    Protein 0.6 g

    The following items or measurements are not included:

    frozen yeast dinner roll dough

    instant butterscotch pudding mix

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