Butterscotch Monkey Bread Fit for Houseguests

butterscotch monkey bread

If you’ve been a morning guest in our home, chances are your coffee was as black as hockey pucks and you’ve thrown dietary restraint to the wind by indulging in warm, gooey butterscotch monkey bread.

Once in a while, I surprise my lovely friends and their kids and give them monkey bread at hockey games. And if you look closely on the bench by my purse, I even have a little pan for my favorite #6 after his game.

Tracey and kids

My recipe has evolved over the years to include butterscotch pudding mix and more biscuit dough. I’ve even driven 12 miles one way to buy the pudding in the morning because it’s that much better with it.

butterscotch monkey bread

I don’t only make monkey bread for houseguests. It is best eaten when it’s warm so my kids are experienced at dishing it into plastic containers for road food, like today as she headed off to work. Some houseguests, you know who you are Zach, won’t eat any until they’re in the car.

monkey bread before work

No houseguests? Make Flying Solo Monkey Bread.

Want to make monkey bread in an air fryer? Try Air Fryer Monkey Bites from Pillsbury.

Sweet wishes,


Butterscotch Monkey Bread

Staci at Random Sweets
The addition of butterscotch pudding sets this monkey bread apart.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 551 kcal


  • 1 Bundt pan


  • 12 tablespoons unsalted butter, 1½ sticks
  • ¾ cup brown sugar
  • 3.5 oz cook and serve butterscotch pudding mix, NOT instant pudding mix
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • 30 oz refrigerated biscuit dough, 4 (7.5oz) tubes


  • Heat oven to 350°F. Grease Bundt pan.
  • In a medium bowl stir together dry pudding mix, sugar and cinnamon.
  • In a small saucepan over medium heat, melt butter and brown sugar together. Whisk until bubbly.
  • With kitchen scissors, cut each biscuit into four pieces, letting them drop directly into pudding mixture. Toss pieces around to coat fully and drop into Bundt pan. When half of the biscuits are in the Bundt pan, drizzle a few tablespoons of the caramel mixture onto the coated biscuit pieces.
  • Finish cutting and coating all the biscuits and adding to the Bundt pan. Evenly pour the caramel mixture over the pieces.
  • Bake 30 minutes. Remove from oven. Let sit 10 minutes. Invert pan onto a large baking sheet and lift Bundt pan off.


Calories: 551kcalCarbohydrates: 72gProtein: 5gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 37mgSodium: 871mgPotassium: 220mgFiber: 1gSugar: 32gVitamin A: 423IUVitamin C: 0.01mgCalcium: 64mgIron: 3mg
Keyword Bundt, butterscotch, caramel, pudding mix

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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