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One of the simplest bread recipes to make, monkey bread is perfect for any special breakfast. With cinnamon, pecans, and a sweet butterscotch undertone, these rolls will go fast!
Holidays are a time for us to shine by showing the best of our love through cooking, baking, and inviting loved ones over. They’re the perfect chance to entertain and open our home, bring out the better china, actually set the table, enjoy a day of fellowship, and make memories. I’m usually one who goes all out (yes, sometimes on any day), but especially on holidays. Once in a while, I even like to take shortcuts.
This monkey bread stirs up so many memories as it’s something my family – still to this day – has every Easter morning. I don’t know how it got started, but it is a tradition I love. Made completely out of pre-bought, time-saving ingredients but not falling short on flavor or presentation, this is an absolutely delectable breakfast treat. Not for just any day, but for those special occasions, it is super helpful when you are busy preparing for a large meal. Throw this together the night before, let it sit at room temperature overnight, and when you wake up, breakfast is ready to bake! You’ll be the star!
Serve these warm, although you won’t have to worry since they will soon be gone. Reminiscent of cinnamon rolls and sticky buns, these are just plain delicious. Everyone will want the recipe, and it’s your choice whether to let them in on the secret of pre-bought ingredients or not!
More Breakfast Recipes
- Stuffed French toast
- Cinnamon roll muffins
- Breakfast quiche with bacon, mushrooms, and Gruyere
- Huevos rancheros egg cups
- Citrus Dutch baby pancake
- Homemade bakery-style yeast donuts
Watch how to make this monkey bread:
Monkey Bread
Ingredients
- 24 frozen dinner rolls
- 1 3-oz package Cook & Serve butterscotch pudding (not instant)
- 2 tsp ground cinnamon
- ½ cup light brown sugar
- 8 tbsp (1 stick) unsalted butter
- ½ cup pecans roughly chopped (optional)
Instructions
- Grease the Bundt pan well, ensuring to get into all the nooks and crannies! The pan will be inverted for the final presentation, making the bottom the top. Evenly sprinkle the bottom of the pan with pecans. Place frozen rolls evenly in the pan and sprinkle with dry pudding mix and cinnamon.24 frozen dinner rolls, 1 3-oz package Cook & Serve butterscotch pudding (not instant), ½ cup pecans, 2 tsp ground cinnamon
- In a small kettle, bring butter and brown sugar to a simmer or light boil. Stir to dissolve sugar. Remove from heat and pour over the frozen rolls and pudding mix.8 tbsp (1 stick) unsalted butter, ½ cup light brown sugar
- Cover pan with a greased piece of plastic wrap. Let sit on the counter overnight, approximately 8 hours. In this time, the rolls will thaw and rise. When they are slightly risen above the pan, place in a preheated 350°F oven for 30-35 minutes. The tops will be browned when ready.
- Remove from heat and let cool in the pan for 5-10 minutes. Invert onto a platter larger than the bundt pan. Since the caramel will drip over the rolls, it needs a large platter to fall upon.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I just took mine out of the oven! My husband said “it smells like a bakery in the kitchen “! This is a fun recipe even after the Holidays are over! Delicious recipe Kayleb! Thanks so much for your great videos!
I have been making these since I was in Middle School! Except we did not add the pudding. We rolled the dough into melted butter then sugar and cinnamon mixture, then let set to rise and bake in the morning. I think I will try one each way and see what the family thinks. These were our Christmas morning breakfast every year and now that I have grandchildren the tradition is carrying on! Thanks for sharing
Are the rolls frozen when you put them in the pan? Are they precooked rolls? I can’t find any 🙁
We have had these sticky buns for Christmas brunch for years, exactly as your recipe! The best monkey bread ever!! ❤️
Thanks for the great receipts and plant propagation. Enjoy your information. Gave me something to look forward to as I am 87 years young. Lots to learn yet. Thanks.
This is the best and easiest monkey bread recipe. I’ve made it twice, and it’s become a family favorite. Thanks, Caleb!
Hello, I made the monkey bread. Mine didn’t get done in the middle. I used a pampered chief crock casserole dish. I was wondering if you put the sauce directly on the top of the rolls immediately after the sauce cooked or wait until it cools off a bit. I did it as soon as it came off. Like I said my middle was still uncooked rolls.