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Butterscotch Monkey Bread

 

Butterscotch Monkey Bread recipe
81

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 136102% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 109mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 9% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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