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–+ servings

Butterscotch Monkey Bread

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

Equipment

  • 1 Bundt pan

Ingredients
  

  • 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

Instructions
 

  • Heat oven to 350°F. Grease Bundt pan or 9x13 cake 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.

Nutrition

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

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All text and images © Staci Mergenthal • Random Sweets

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