This 5 Ingredient Butterscotch Bundt Rolls recipe, also known as monkey bread, is one of the EASIEST recipes you will ever make, but your friends, guests, or coworkers—or whoever you make them for—will think you spent hours! Prepare the recipe before going to bed, and bake them the next morning for a warm and ooey-gooey treat that is out of this world!
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Grab Your Ingredients!
As the recipe name says, this butterscotch bundt rolls recipe only uses five ingredients—that's it! You'll need the following items:
- Frozen Dinner Rolls. I used the Rhodes brand of frozen dinner rolls.
- Butterscotch Pudding. Make sure to buy the regular butterscotch pudding mix and not the instant. You'll need one 3.5-ounce box.
- Light Brown Sugar. Only ½ cup is needed. You can also use dark brown sugar in a pinch.
- Chopped Pecans. ½ cup is needed. You can swap these out for walnuts if you prefer.
- Unsalted Butter. You'll need ½ cup or one stick of melted unsalted butter.
How to Make Butterscotch Bundt Rolls
This five ingredient butterscotch bundt rolls recipe, also known as Monkey Bread, is an ooey-gooey, melt-in-your-mouth breakfast or brunch treat that's very easy to prep!
- Spray your bundt pan. My preference is to use Baker's Joy flour-based baking spray, but use what you prefer. Spray the pan generously, including around the center cone.
- Add the unbaked frozen dinner roll directly into the bundt pan.
- Sprinkle the dry ingredients over the top. In this order, sprinkle the butterscotch pudding mix, followed by the light brown sugar, then the chopped pecans.
- Pour the melted unsalted butter over the top.
- Cover tightly and let sit at room temperature for 8 hours. You'll know it's ready because it will double in size and almost push through the plastic wrap.
- Bake the butterscotch bundt rolls. Baking time is 28-30 minutes at 350ºF.
- Let the butterscotch bundt rolls cool slightly. Carefully invert them onto a large round plate, then serve.
Helpful Tips Before Starting
Before making this recipe, here are just a few quick tips and recommended tools to consider before getting started.
- I used my 10-cup Heritage Bundt Pan from Nordic Ware for this recipe. You can choose to use whichever bundt pan you'd like, but make sure it's the 10-cup size. Not sure if it is the correct size? Take a 1 cup measuring cup and fill the inside of the bundt pan until it reaches the top.
- For a flour-based baking spray, I swear by Baker's Joy which works very well with any bundt or cake pan recipe.
- I would highly suggest adding a jelly roll pan or baking sheet on the oven rack below the bundt pan to catch any of the butterscotch sauce that may drip over while baking.
- To help remove the bundt rolls from the pan, you can gently run a butter knife along the insides of the pan.
- Before removing the rolls from the bundt pan, you can push down gently on the rolls so they will lay flatter on the serving plate.
- I suggest putting the serving plate over the top of the bundt pan and inverting it instead of trying to flip the bundt pan onto the serving plate.
- When pulling up on the bundt pan to release the rolls, do so SLOWLY to allow the excess butterscotch sauce to drizzle over the rolls.
- These will keep in an airtight container for a day or two at room temp. I would suggest reheating each piece in the microwave for 15-30 seconds before serving.
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📖 Recipe
5 Ingredient Butterscotch Bundt Rolls
Author:Ingredients
- 20-22 Unbaked Frozen Rhodes Dinner Rolls
- 3.5 oz Butterscotch Pudding (NOT Instant)
- ½ cup Light Brown Sugar (lightly packed)
- ½ cup Chopped Pecans
- ½ cup Unsalted Butter (melted)
Instructions
- NOTE: You can prepare this recipe before going to bed and then bake it in the morning - or - you can make it early in the morning and wait 7-8 hours to bake it if you plan to serve it in the evening.
- Using a flour-based baking spray, generously spray a 10-cup size bundt pan of any shape. Don't forget the center cone area too.
- Place 18-20 frozen dinner rolls around the inside of the bundt pan, then sprinkle over the top (in this order), the butterscotch pudding mix, light brown sugar, and then the chopped pecans.20-22 Unbaked Frozen Rhodes Dinner Rolls, 3.5 oz Butterscotch Pudding (NOT Instant), ½ cup Light Brown Sugar, ½ cup Chopped Pecans
- Pour the melted butter all over the top of the mixture, then cover tightly with plastic wrap and let it sit overnight or for 7-8 hours at room temperature. You'll know its ready because the rolls will have expanded and doubled in size.½ cup Unsalted Butter
- Adjust the oven rack to the 3rd level or center position (you don't want the bundt pan to be too close to the top) and preheat the oven to 350ºF. I would suggest placing a small- to medium-size jelly roll pan or baking sheet on the level below where the bundt is to catch any of the butterscotch sauce as it bakes.
- Bake the bundt rolls for 28-30 minutes at 350ºF.
- Remove from the oven and allow it to cool for 5 minutes before carefully inverting it onto a serving plate.
- Slowly lift the pan up from the butterscotch bundt rolls to allow the extra butterscotch to drizzle over the rolls. Serve and enjoy!
Recipe Notes
- I used my 10-cup Heritage Bundt Pan from Nordic Ware for this butterscotch bundt roll recipe. You can choose to use whichever one you'd like, but just make sure it's the 10-cup size. Not sure if it is the correct size? Fill a 1 cup measuring cup with water and add it to the inside of the bundt pan. Keep repeating this until it reaches the top.
- For a flour-based baking spray, I swear by Baker's Joy which works very well with any bundt or cake pan recipe.
- I would highly suggest adding a jelly roll pan or baking sheet on the oven rack below the bundt pan to catch any of the butterscotch sauce that may drip over while baking.
- To help with removing the butterscotch bundt rolls from the pan, you can gently run a butter knife along the insides of the pan.
- Before removing the rolls from the bundt pan, you can push down gently on the rolls so it will lay flatter on the serving plate.
- I suggest putting the serving plate over top of the bundt pan and inverting it, instead of trying to flip the bundt pan onto the serving plate.
- When pulling up on the bundt pan to release the rolls, do so SLOWLY to allow the excess butterscotch sauce to drizzle over the rolls.
- These rolls will keep in an airtight container for a day or two at room temp. I would suggest reheating each piece in the microwave for 15-30 seconds before serving.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Susan P says
This roll recipe has been a tradition in my family to enjoy on Christmas morning for the past 38 years. The only difference is we increase the pecans to 1 cup. Everything else is the same. I've also found it easier to combine the pudding, butter and brown sugar in a small saucepan, melt it on the stove top and then pour it over the rolls and pecans sprinkled in the pan. I think doing it this way produces a smoother sauce. I've served it at many brunches and people rave.
This recipe is a winner and loved by all!
Jennifer says
I'm so glad they turned out so well! Thank you for taking the time to make them and for the tip for the sauce!
Craig says
Sounds great. I love butterscotch and was wondering if I could double the butterscotch ingredients over the 20 rolls?
Jennifer says
Thanks! I haven't tried that because honestly, when it gets baked all of the ingredients you pour overtop of the rolls becomes super ooey-gooey, and will cover the entire bundt. I'd be worried that doubling it would cause it to overflow while baking. If you do try it, I would recommend placing a jelly roll pan directly underneath to catch any of the butterscotch glaze.
Elizabeth @ Confessions of a Baking Queen says
This is the breakfast of my dreams- gorgeous Jenn!!
Jennifer says
Thank you so much, Elizabeth!! It's so yummy!
Cindy says
This looks and sounds heavenly!
Jennifer says
Thank you Cindy! Oh my gosh it totally is and it is SO easy! I can't decide which is my favorite part. Lol!
CoCo says
This looks amazing Jennifer! I can't get over the easy ingredient list too. This is definitely one of those decadent desserts that will be perfect for sharing. I'm excited to make this for my family. Hugs, CoCo
Jennifer says
You're so sweet CoCo, thank you!???? I can't believe how easy it is too! I hope you get to make it for your family soon and they love it as much as mine does!
Jen @ Noting Grace says
This is AH.MAY.ZING! I cannot wait to give this a try. I love all things butterscotch!
Jennifer says
Thank you SO much Jen! Butterscotch recipes one of my favorites too, so it was time I added one to the blog!❤️
Kristin says
I often make monkey bread. I'm going to have to try this, it sounds delicious and like a recipe my crew would love!
Jennifer says
Yes, absolutely! I hope you get to make these for your crew soon!
cindy@countyroad407 says
Wow. I'm going to be the next big hit at my family breakfast gathering! The first picture had me drooling. Thanks for the extra helpful tips too. Enjoyed hopping with you the week.
Jennifer says
I enjoyed blog hopping with you as well, thanks! And I'd love to hear what your family thinks of this! I couldn't stop eating it!
Katherine | Love In My Oven says
I can't believe how few ingredients you need for this masterpiece! I want to make this for the family this weekend - although I just know I'd probably eat half of it and give myself a stomach ache, haha! I'm so glad we got to blog hop together! XO
Jennifer says
Thank you, Katherine and likewise! Yep, just only 5 ingredients! I love when recipes are THIS simple and you barely have to do anything to make them! I dope you get to make it at least once because it really is delicious!
Michelle @ The Painted Hinge says
Oh my goodness this looks wonderful! I'd love to make it but I'd have to bring it to a party or something or I'd eat the whole thing! So happy to be hopping with you this week!
Jennifer says
Haha! I totally understand that! It was a pleasure getting to blog hop with you as well!