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Apple Butterscotch Monkey Bread is a delicious twist to classic monkey bread! Super easy to make (only 6 Ingredients!) with frozen bread dough rolls, chunks of fresh apple, and topped with a sweet butterscotch pudding glaze and buttery pecans.
For more monkey bread recipes be sure and try Cinnamon Monkey Bread Muffins and this delightful Tropical Monkey Bread.
Apple Butterscotch Monkey Bread (With Frozen Bread Dough Rolls)
Several years ago when we lived in Maryland, and our kids were much younger, we would go to the beautiful apple orchards and pick apples every Fall. It was one of our favorite things to do. But it also meant I had to get creative with recipes to use up all those delicious and beautiful apples.
Which is how this apple butterscotch monkey bread was born. Buttery, pillow bread dough with chunks of crisp and sweet apples, and then topped with a sweet butterscotch pudding glaze and buttery pecans.
The best part is that this monkey bread recipe uses frozen, ready-to-use bread dough rolls! No need to stress about yeast and if it will rise or not. Simply layer the ingredients inside a bundt pan, refrigerate overnight, and bake it up in the morning.
Only 6 Ingredients Needed
- Cook n’ Serve Butterscotch Pudding
- Light Brown Sugar
- Frozen Bread Dough Rolls : I use the Rhodes brand.
- Chopped Gala Apples : I prefer using gala apples because they are the perfect mix between sweet and crisp. However, any apple variety can be used. Make sure you peel the apples and chop them into small cubed pieces.
- Chopped Pecans
- Butter : I use salted butter, but unsalted butter can be used if that’s what you prefer. Also, take the time to really cut the butter into small cubes so there is plenty to go around and make everything buttery.
How To Make Apple Butterscotch Monkey Bread (Printable Recipe Card)
In a small bowl, whisk together the cook n’ serve butterscotch pudding and light brown sugar until combined. Set aside.
Spray a 10-inch bundt pan with nonstick cooking spray. Lay 10 frozen dinner rolls into the bottom of the bundt pan.
Sprinkle half of the butterscotch pudding sugar mixture (set aside from earlier) over top the frozen rolls. Then layer with half of the chopped apples, half of the chopped pecans, and half of the butter cubes.
Repeat the layers one more time – 10 frozen dinner rolls, remaining butterscotch pudding sugar mixture, chopped apples, chopped pecans, and butter cubes.
Cover the bundt pan with plastic wrap and put it in the fridge overnight, I find that 10-12 hours works best in order to thaw the frozen bread rolls. I also recommend spraying the side of the plastic wrap, that touches the monkey bread, with cooking spray to avoid sticking.
Remove the bundt pan from the fridge and let it sit at room temperature, in a warm spot, and rise for 1-2 hours or until the rolls rise to the top of the bundt pan.
Heat the oven to 350 degrees F. Remove the plastic wrap from the bundt pan and cook for 35-40 minutes. If needed, loosely lay a piece of tin foil over top, towards the end of the cook time, to prevent the rolls from getting too browned.
Remove the bundt pan from the oven and let the monkey bread cool in the pan for 10 minutes. Invert the monkey bread onto a plate and serve warm!
How To Store Leftovers
Monkey bread is best eaten warm after baking. However, if you have extras you want to save, you can cover it or transfer the monkey bread pieces to an airtight container, at store at room temperature for up to 1-2 days.
Leftovers can also be stored in the fridge for up to 3-4 days. I would recommend heating up chilled leftovers in the microwave before eating.
Recipe Tips
- Do not prepare the pudding mix before using it! Simply dump the dry contents from the box into the small bowl. As it cooks, the pudding mix will create this thick and sweet glaze.
- No need to thaw the frozen dinner rolls. Use the frozen rolls, straight from the freezer, when making the monkey bread. As the bread sits in the fridge overnight, the rolls will thaw, and then in the morning they will rise.
- I prefer using Gala apples because they are firm, crisp, and sweet – and they hold up well to the baking time. However, you can use any apple variety you prefer. Just make sure you peel the skin off and cut the apple into small chunks (similar to the butter) so that way, every little piece has some buttery apple chunks in it.
More Apple Recipes To Try
- Apple Cider Muffins
- Caramel Apple Cheesecake Bars
- Apple Spice Cake
- Old Fashioned Apple Crisp
- Snickerdoodle Apple Cobbler
- Apple Walnut Chicken Salad
- Apple Cider Beef Stew
Apple Butterscotch Monkey Bread
Equipment
Ingredients
- 1 box (3.4 oz) cook n' serve butterscotch pudding
- 3/4 cup light brown sugar
- 20 frozen bread dough rolls (I use Rhodes)
- 1½ cups peeled & chopped Gala apples
- 1/2 cup chopped pecans
- 1/2 cup (1 stick) butter (cubed small)
Instructions
- In a small bowl, whisk together the cook n' serve butterscotch pudding and light brown sugar until combined. Set aside.1 box (3.4 oz) cook n' serve butterscotch pudding, 3/4 cup light brown sugar
- Spray a 10-inch bundt pan with nonstick cooking spray. Lay 10 frozen dinner rolls into the bottom of the bundt pan.20 frozen bread dough rolls
- Sprinkle half of the butterscotch pudding sugar mixture (set aside from earlier) over top the frozen rolls. Then layer with half of the chopped apples, half of the chopped pecans, and half of the butter cubes.1½ cups peeled & chopped Gala apples, 1/2 cup chopped pecans, 1/2 cup (1 stick) butter
- Repeat the layers one more time – 10 frozen dinner rolls, remaining butterscotch pudding sugar mixture, chopped apples, chopped pecans, and half of the butter cubes.
- Cover the bundt pan with plastic wrap and put it in the fridge overnight, I find that 10-12 hours works best in order to thaw the frozen bread rolls. I also recommend spraying the side of the plastic wrap, that touches the monkey bread, with cooking spray to avoid sticking.
- Remove the bundt pan from the fridge and let it sit at room temperature, in a warm spot, and rise for 1-2 hours or until the rolls rise to the top of the bundt pan.
- Heat the oven to 350℉. Remove the plastic wrap from the bundt pan and cook for 35-40 minutes.*If needed, loosely lay a piece of tin foil over top, towards the end of the cook time, to prevent the rolls from getting too browned.
- Remove the bundt pan from the oven and let the monkey bread cool in the pan for 10 minutes. Invert the monkey bread onto a plate and serve warm!
Notes
- Do not prepare the pudding mix before using it! Simply dump the dry contents from the box into the small bowl. As it cooks, the pudding mix will create this thick and sweet glaze.
- No need to thaw the frozen dinner rolls. Use the frozen rolls, straight from the freezer, when making the monkey bread. As the bread sits in the fridge overnight, the rolls will thaw, and then in the morning they will rise.
- I prefer using Gala apples because they are firm, crisp, and sweet – and they hold up well to the baking time. However, you can use any apple variety you prefer. Just make sure you peel the skin off and cut the apple into small chunks (similar to the butter) so that way, every little piece has some buttery apple chunks in it.
- I use salted butter but if you prefer unsalted butter then use that.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I made this for my Mom to share with my Aunts who were visiting. They absolutely loved it! They kept sending me messages days after talking about this monkey bread! Thanks for the recipe!
Oh that’s awesome 🙂 Thank you so much for leaving a comment and I am so happy they loved it.