Overnight Breakfast Roll – Butterscotch Monkey Bread
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Overnight Breakfast Roll, also known as Butterscotch Monkey Bread is a great holiday breakfast recipe!
This recipe comes from my husband’s Aunt. She gave me the recipe for our bridal shower and wrote on the card that it is one of their Christmas morning traditions! Whenever you make it, it won’t last long!
Overnight Breakfast Roll – Butterscotch Monkey Bread
I grew up with my mom making monkey bread some Sunday mornings. She would cut up canned biscuits and toss them in cinnamon and sugar and pour butter over before she baked. It was a yummy treat that I didn’t know could get better but here is what I think is a better version!
I love Rhodes frozen roll dough, the taste of fresh rolls with less work. They help make this recipe perfect for the holidays, less prep is always a win on the holidays!
How to Make Butterscotch Monkey Bread
There are two ways to make this monkey bread. You can leave it in a cold oven overnight or you can put in the fridge and pull out to thaw and rise before baking. Leaving the rolls in the oven can be a little tricky as the rolls can rise and fall if the yeast is really fresh. But I have made it this way without any problems. I always caution people to practice recipes they plan to make on the holidays because a special day is the worst day for a recipe fail.
- Grease a Bundt Pan
- Add frozen rolls to the pan.
- Sprinkle with brown sugar, pudding and pecans.
- Dot with cold butter.
- Place pan in cold oven overnight
- First thing in the morning, take rolls out of oven and preheat oven to 375 degrees.
- Bake for 25 minutes or until done.
- If placing the rolls in the fridge, remove 1 hour prior to baking or until rolls have doubled in size.
- Bake at 350 degrees for 30-35 minutes.
More Great Breakfast Recipes
Overnight Vanilla French Toast
Overnight Breakfast Roll
Ingredients
- 24 frozen Rhodes dinner rolls
- 1/2 cup brown sugar
- 1 3.5 oz pkg butterscotch cook and serve pudding and pie filling
- 1 stick butter
- 1/3 cup chopped pecans
Instructions
- Grease a bundt pan very well.
- Place frozen roll on the bottom of the pan.
- Sprinkle the brown sugar, pudding mix, and pecans over the rolls.
- Dot with cold butter.
- Place pan in cold oven overnight.
- First thing in the morning take rolls out of the oven, preheat to 375 degrees and bake for about 25 minutes or until rolls are fully cooked.
- Turn pan upside down onto a plate while rolls are still hot.
- You can also place pan in fridge overnight and remove 1 hour before cooking or until rolls have doubled in size.
- Cook at 350 degrees for 30-35 minutes or until done.
- Turn pan upside down onto a plate while rolls are still hot.
Can I use instant pudding?
No not for instant puddinh
Made these for my 4 year olds birthday and they were delicious! I would use a larger bundt pan next time because they rose so much I had to bake in another pan. But I’ll be making these again! Put in oven to rise at 930 pm, was baking then at 620am. DELICIOUS AND SO SIMPLE!