Overnight Monkey Bread with Butterscotch Pudding

5 from 1 vote

Overnight Monkey Bread with Butterscotch Pudding is a sweet, gooey delight that is a perfect make-ahead treat for holiday celebrations.

Prep Time10

Cook Time25

Rise Time12

Total Time12 35

Course: Breakfast, Dessert

Cuisine: American

Keyword: butterscotch, frozen rolls

Servings:

Calories: 198kcal

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.