Butterscotch Monkey Bread

Butterscotch Monkey Bread

KSU_brett 1

"My favorite breakfast growing up and to this day!"

Ingredients 8 h 30 m {{adjustedServings}} servings 368 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.
  2. Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.
  4. Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.
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Reviews 11

  1. 14 Ratings


YAY! I lost this recipe years ago and have been looking for it ever since....this is one of my favorites too!

Perri Pender

Excellent flavor, not very attractive. Bit of advice, I have a similar recipe that is made in a 9 X 13 pan with the additions of nuts on the bottom, if you make this, it must be made very late at night or when u get up to cook them they will have risen to much. The pudding makes these like a caramel sticky bun. Mine does not call for any milk, but the finished product is almost identical. I made mine early afternoon for a bed time snack. I should have got them in the oven about an hr earlier. Very easy to put together, thanks for sharing, it was great!

Walker bait

my motherinlaw makes this christmas morning I think its better than presents