Overnight Monkey Bread with Butterscotch Pudding is a sweet, gooey delight that is a perfect make-ahead treat for holiday celebrations.
Rhodes Dinner Rolls Overnight Monkey Bread
Christmas morning is a time for celebration, love, and indulgence.
And what better way to start this special occasion than with an Overnight Monkey Bread with Butterscotch Pudding?
This holiday season enjoy the aroma of freshly baked bread and the sweet allure of butterscotch. And the best part is the joy of sharing a delicious breakfast with your loved ones.
However, this easy monkey bread recipe has a sneaky secret ingredient—Dry Butterscotch Pudding Mix.
A sweet butterscotch bubble bread recipe that is sure to become your new favorite holiday tradition. It's perfect for serving overnight guests or enjoying on any special occasion.
Ingredients for Overnight Butterscotch Monkey Bread
- Rhodes Frozen Dinner Rolls--Number of frozen rolls depends on the size of your bundt pan. Mine holds about 16.
- Cook & Serve Butterscotch Pudding Mix--Only use the Cook and Serve type found on the baking aisle of the grocery store. Do NOT use instant pudding.
- ½ cup of Dark Brown Sugar--substitute white sugar, if needed
- Butter--salted or unsalted
How to Make Easy Monkey Bread
Christmas Eve, or the night before baking this delicious treat, coat a bundt cake pan with baking spray. (I avoid using regular non-stick cooking spray in my bundt pan so it doesn't get sticky.)
Fill the prepared pan half-full with frozen bread rolls. Mine holds 16. Yours may hold more if it is larger.
In a small bowl, mix dry pudding mix and brown sugar. Sprinkle the butterscotch pudding mix and brown sugar over the frozen bread dough.
Dice a quarter cup butter. Place over the rolls.
Cover with plastic wrap. Place in refrigerator to rise overnight.
The next morning, take rolls out of the refrigerator. If the Monkey Bread has not risen to the top of your bundt pan, allow it to set out at room temperature until the dough rises to the top of your pan. (Disclaimer--I let mine rise too big while I went out and did chores... Ooops! They still tasted delicious!)
Unwrap and bake in a 350-degree oven for 25-30 minutes or until golden brown.
Allow the baked Monkey Bread to rest in the pan for 10-15 minutes for you don't lose all the delicious caramel sauce. Then turn out on a serving plate or cake stand.
Tips for Overnight Monkey Bread
Use a Bundt pan for a pretty presentation. However, a 9x13 pan will work if needed.
Place a cookie sheet under the pan when baking to catch any runoff and prevent a mess in your stove.
How to Serve Monkey Bread
I like to serve my overnight guests this gooey monkey bread fresh from the oven. However, it is best to allow the caramel glaze to set up a bit before turning it out.
And serving it on cake stands make it look as important as it is.
I like to serve with hot coffee or cold milk.
Cover leftovers with plastic wrap and keep on countertop where people will walk by and pull a piece off until it's all gone. It will last for 3-5 days.
Something Else to Try
I have several recipes for make-ahead breakfasts that are worthy of a special occasion morning or special house guests. Try one of these brunch recipes and let me know how everyone likes it!
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you madeollowing this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Overnight Monkey Bread with Butterscotch Pudding
- ½ bag Rhodes Frozen Dinner Rolls Number of frozen rolls depends on the size of your bundt pan. Mine holds about 16.
- 1 box Cook & Serve Butterscotch Pudding Mix
- ½ cup Brown Sugar
- ¼ cup Butter diced
- Christmas Eve, or the night before baking, coat a bundt cake pan with baking spray.
- Fill the bundt pan half-full with frozen bread rolls. Mine holds 16. Yours may hold more, if it is larger.
- In a small bowl, mix dry pudding mix and brown sugar. Sprinkle the brown sugar and butterscotch pudding mixture over frozen bread dough.
- Dice a quarter cup cold butter. Place evenly over the rolls.
- Cover with plastic wrap. Place in refrigerator to rise overnight.
- The next morning, take rolls out of the refrigerator. If the Monkey Bread has not risen to the top of your bundt pan, allow it to set out at room temperature until risen.
- Unwrap and bake in a 350-degree oven for 25-30 minutes or until golden brown.
- Allow the baked Monkey Bread to rest in the pan for 10-15 minutes. Then turn out on a serving plate or cake stand.