Butterscotch Monkey Bread
Butterscotch Monkey Bread recipe
Yield
6 servingsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | handful |
nuts
such as walnuts or pecans |
*
|
| 3 5/8 | ounces |
butterscotch pudding
not instant |
* |
| 20 | each |
bread, dinner rolls
frozen |
*
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | dash |
salt
|
*
|
| ¼ | pound |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | handful |
nuts
such as walnuts or pecans |
*
|
| 104.8 | ml/g |
butterscotch pudding
not instant |
* |
| 2E+1 | each |
bread, dinner rolls
frozen |
*
|
| 59 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 1 | dash |
salt
|
*
|
| 113.4 | g |
butter
melted |
|
Directions
Spray a bundt pan with vegetable cooking spray. Put the nuts in the bottom of the pan.
Sprinkle the dry pudding mix over the nuts.
Arrange the frozen bread rolls evenly over the pudding.
Mix the sugar, cinnamon, salt, and butter together and pour over the top of the rolls.
Cover and refrigerate overnight or cover and place in a draft-free place until the rolls thaw and rise to the top of the pan.
Bake at 350℉ (180℃) for 25 to 30 minutes or until the top is a deep golden brown.
Cool for 5 minutes.
Invert and serve.
