Apple Butterscotch Monkey Bread

This is a fun and delicious twist on monkey bread (aka “pull-apart bread) that everyone will love! Made super easy with frozen dough, loaded with chunks of apple and topped with a deliciously sweet butterscotch glaze.

I first became obsessed with monkey bread when I made this ‘Hawaiian Island Monkey Bread’ version. As I was trying to figure out what to do with the 800 million apples we picked… ok, maybe not that many, but close!… I thought of that monkey bread and knew that I had to make an apple version of it.

That is how this ‘apple butterscotch monkey bread’ was born 🙂

It’s super easy. Like so easy would you believe me if I told you there are only 6 ingredients! Yes, 6! And there is no tricky yeast dough to worry and stress about it rising and if you have too much/too little flour. The best part is that the frozen dough balls do not have to be thawed or anything. You just put them into your bundt pan, add some other amazing things and then leave it in the fridge overnight. Take it out in the morning 1-2 hours before you cook it and then bake it up.

Nice, warm, ooey gooey, sweet, apple butterscotch monkey bread will be waiting for you, and others, if you decide to share 🙂 Don’t forget a tall glass of cold milk.

Thanks for visiting. Have a happy day, friends!

Apple Butterscotch Monkey Bread

You want to chop the apples fairly small so that they will cook evenly and get tender

Do not prepare the pudding mix, just use the dry powder in the box

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Ingredients

3/4 cup light brown sugar
1 package (3.4 oz) cook n' serve butterscotch pudding mix
20 frozen bread dough rolls (like Rhodes)
1 1/2 cups chopped, peeled apple
1/2 cup chopped pecans
1 stick (1/2 cup) butter, cubed small

Instructions

In small bowl, mix together the brown sugar and dry butterscotch pudding mix. Set aside.
Grease a 10-inch bundt pan with cooking spray. Lay 10 frozen rolls in the bottom. Sprinkle half of the dry pudding sugar mix over the rolls, then layer with half of the chopped apple, half of the pecans, and half of the butter cubes. Repeat layers one more time.
Cover with saran wrap (I suggest spraying the side that will touch the rolls with cooking spray) and put in the fridge overnight.
Remove pan from refrigerator about 1½ hours before serving. Let rise in a warm spot until the rolls have risen to the top of the bundt pan.
Heat oven to 350 degrees. Remove plastic wrap and bake for 35-40 minutes. Place a piece of tin foil, very loosely, over the top of the bundt pan for the last 15 minutes of cooking so that the rolls do not burn.
Let cool in bundt pan for 10 minutes before inverting onto a serving plate.

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