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Butterscotch Pudding Monkey Bread

recipe at a glance
Rating: 4/5
4 reviews

ready in: 1-2 hrs
serves/makes:   8

recipe id: 16256
Butterscotch Pudding Monkey Bread Recipe
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1 package (3.5 ounce size) cook and serve butterscotch pudding mix, not instant
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
1/2 cup butter, melted
3 tubes (8 count size) refrigerated biscuits


In plastic bowl with tight fitting lid, combine pudding mix, sugar, cinnamon and pecans.

Pour butter into shallow bowl. Cut biscuits into quarters. Dip several pieces into butter, then place in a bowl with dry ingredients, replace lid and shake.

Start lining a 10" greased Bundt pan with coated biscuit pieces. Continue doing in batches until they are all piled on top of each other in Bundt pan. You may need to melt a little more butter to finish up biscuit pieces.

Bake in a preheated 350 degrees F oven 30 to 35 minutes, they should be golden brown. Cool in pan 30 minutes. Place large cake like dish over Bundt pan and invert. Before lifting pan off monkey bread, tap bottom of pan good all over the bottom. Lift gently off.

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712 calories, 36 grams fat, 89 grams carbohydrates, 10 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Jan 12, 2015

REVIEW: 5 star recipe rating
This recipe is do have to figure out the best way to shake excess coating off pieces of the biscuit dough so you have enough. I cut all of the pieces, separate them and place in a big bowl. Have your melted butter next to the bowl, dunk several pieces and chuck them in your bowl of dry ingredients and bouts, shake vigorously then plop each coated piece into the greased bundt pan out the filled pan in your preheated oven and really, wait! Let it cool before you pounce - it comes out perfect every time! I looove this recipe and so does everyone who's tried it. For those who thought it was only worthy of a single star, I urge you to try it again. Using the tubes of biscuits is so much faster than frozen bread dough. I don't know why someone had it turn out so bad...really, try again, you'll be glad you did!

Guest at

REVIEW: 5 star recipe rating
I've made this exactly as the recipe instructs about 4 times now and it's been perfect each and every time. I highly recommend it to anyone who wants fantastic monkey bread.

Guest at

REVIEW: 5 star recipe rating
I use this recipe all the time, you do need to figure out how to coat the biscuit pieces and shake off excess pudding/sugar/spice ingredients to make sure that you have enough. After that, I find this recipe quick, inexpensive and wonderfully received, whether it's just for the family or for guests. It's the best tasting monkey bread I've ever had. I'd encourage those who may not have maneuvered the coating process quite right the first time to try again. The tablespoon of cinnamon does mix very nicely with the butterscotch flavor, at least for my taste. Make sure that you use cook and serve pudding, not instant. I also use Pam for baking to coat the has flour in it and helps the ring of monkey bread come out of the pan more easily. I love it! So much so that I have to make sure that I don't make it too often. Play with the coating process until you find your own rhythm...then enjoy!

Guest at

REVIEW: 1 star recipe rating
Recipe sounded good in theory. Proportions on ingredients and cooking time seemed way off. A tablespoon of cinnamon is overwhelming in flavor. I did not have enough of the sugar mixture to coat all the pieces of the bread and I had to stop assemblage mid-way to mix up more. Also the cooking time was not long enough. The bread was still raw and mushy in the middle of the loaf. Not so impressive for a Sunday Brunch. I was embarrassed and disappointed.

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