overnight monkey bread recipe

i need to share this recipe for overnight monkey bread with you all because a) it was so super easy to make, b) it made itself overnight – all i had to do was bake it in the morning, and c) my kids devoured it!!! it is so good. there is nothing like having a super yummy breakfast – that you don’t have to spend your time putting together early in the morning. it just makes it taste that much better, i think!

here are the steps:

monkey bread recipe

(top to bottom, left to right)

1. gather your very few, easy ingredients: frozen dinner rolls, small box of cook and serve butterscotch pudding, butter, brown sugar, and cinnamon. can’t get easier than that! (psst – you don’t even have to prepare the pudding!!)

2. place frozen dinner rolls into a bundt pan.

3.  sprinkle the rolls with butterscotch pudding.

4. melt butter and pour over top.

5. sprinkle with brown sugar and cinnamon.

6. cover with plastic wrap and let set over night.

7. go to bed.

that’s seriously all you have to do! and in the morning, just wake up, pop it in the oven, then eat! and when you flip it out onto a huge plate you will want to catch every last drop of the syrup it makes – i promise, it tastes really good!! enjoy it!

here’s the full recipe and instructions:

5.0 from 3 reviews
overnight monkey bread
 
Ingredients
  • 24 frozen dinner rolls
  • 1 small box cook and serve butterscotch pudding
  • 1 stick (1/2 cup) butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
Instructions
  1. place frozen dinner rolls into a bundt pan. sprinkle with butterscotch pudding. melt butter and pour over top. sprinkle with brown sugar and cinnamon. cover with plastic wrap and let sit overnight.
  2. in the morning, preheat the oven to 350 and bake for 30 minutes. (put a cookie underneath to catch any drips.) remove from oven and turn over onto a plate big enough to catch all the gooey syrup that will spill out of the bundt pan.

 

 

Other Posts You May Like:

Comments

  1. One of favorite breakfast treats. These are yummy!

  2. Oh my…that looks dangerously tasty. I’m scared to bookmark it :) Thanks!

  3. Jennifer D. says:

    I got the wrong kind of rolls I guess. I thought Rhodes just made one kind. Mine are not round but more oval and puffy. I would barely get one bag of 10 in the pan! Will probably taste great though! Are you supposed to let them sit in the refrigerator overnight or on the counter? Thanks!

    • Hi Jennifer, I’m sure they tasted just great! I’ve done both ways – one night I was up really late and just left them on the countertop for a few hours until the morning and they rose a ton! I’ve also done them in the fridge overnight and while they didn’t rise as much, they puffed up a little more in the oven and still tasted just as good! Hope that helps!

  4. Hi! Trying these tomorrow morning, just finished the simple prep and hoping it tastes as incredible as it looks! I’ll post an update thanks for this fun idea!!!

  5. My first attempt at the recipe was good but a little dry, so when I maser it again this morning instead so 1 stick of butter I used a stick and a half, I also didn’t have any butterscotch pudding so I used chocolate pudding and added walnuts and a little more brown sugar throughout. OMG it was soo good. My husband said that it was better the anything at Cinnamon Bun.

  6. I must admit I cannot successfully make this recipe.I’ve tried it twice and both times it spilled waaay over the top andmade a huge mess. (I did have a pan under it). So, this post has inspired me to try again… :)

  7. This didn’t work for me at all. I put it in the refrigerator overnight and in the morning I set it out on the counter for about an hour before baking. The rolls never rose and were just hard balls of dough after baking. I don’t know what I did wrong

    • So sorry to hear that, Tanya! You can try leaving them out on the counter top overnight – when I’ve done that they’ve risen like crazy, to the point where i have to poke them to try to fit them all back in the pan :)

  8. Does it have to be a bundt pan? I don’t own one(yet) I have a bread pan or several other pyrex dishes.

    • good question! it might be worth a try to use a 9×13? it would just spread out instead of up. now you’ve got me curious, and i might try it this way myself! if you try it first, let me know how it goes! thanks, rachel!

  9. Jennifer says:

    Can I use “instant” butterscotch pudding? My commissary here in The Netherlands doesn’t carry “cook & serve”.

    • Hi Jennifer! Great question! I haven’t tried it with instant pudding, but it might be worth a try! If you do try it, let me know how it goes – I’d love to know!!

  10. Hello,
    I have made this 3 times before and it is incredible all my coworkers devour it!!! I just sat a batch out to sit overnight and I got the instant pudding by mistake so we will see how this batch turns out in the morning! Thanks!!

  11. This recipe is sinful. Never had a problem with them, except they often rise over the edge of the pan. Didn’t know I could poke them to fit them back into the pan. I just let them droop over the edge. You will definitely need to place the pan onto a cookie sheet to catch the drippings. Also, when baked, turn them out onto another cookie sheet. Happy eating!

  12. We’ve been making these yummy rolls for years. I putt foil over mine and let them rise overnight in a cold oven and set my oven timer so they are finished baking when I get up! Then all I have to do is turn them over and watch everybody enjoy.

  13. I made this last night. It is wonderful! I did quarter the dough balls which allowed everything to coat the bread even more. I wish I would have gotten a bit more syrup out of it. So next time I am going to increase the amount of butter cinnamon and sugar.Thanks for the great recipe.

  14. I have made the grands biscuit version of these before and, although they were tasty, they felt like they were missing something. I am incredibly excited to try this version with the butterscotch pudding. I am also going to attempt to make a pecan topping from a different recipe to make them like pecan sticky buns. I am very hopeful that these will turn out divine! :)

  15. ok so I know this has been up for a while but I was reading some of the comments . And I wanted to post that someone asked if you can use instant pudding rather then the cook and serve, well for starters I made one yesterday with cook and serve and was amazing and nice and glazed, it went fast at my house so I made another today and accitently grabbed instant and well it isn’t glazed and it is deffinently dryer it still don’t taste bad but it just kinda clumped up and stayed at the bottom of the pan, and I had read that someone said they made it and it was dry well this is why. When you by instant pudding. All you do is add milk and you have pudding so your doing the same concept with adding the melted butter! Thought this may help answer ppls questions!

  16. I’m excited to try these with Cinnamon, but I typically melt a stick of butter with 1 cup or brown sugar to give it more sauce. It works great, then I can just sprinkle the cinnamon with the butterscotch. Love putting pecans or walnuts on the bottom of the pan first too!

Speak Your Mind

*

Rate this recipe: