BUTTERSCOTCH PUDDING MONKEY BREAD RECIPE

Name: BUTTERSCOTCH PUDDING MONKEY BREAD RECIPE
Prep time: 15 min
Cook time: 35 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 1 box Butterscotch pudding mix; 0.5 cup sugar; 2 tbsp cinnamon; 0.5 cup chopped pecans or walnuts (optional); 0.5 cup melted butter; 2 large tubes refrigerated biscuits (Pillsbury Grands)

15 mins prepServes 10

Easy and delicious Christmas morning breakfast! Using refrigerated biscuits is one of the fastest ways to make breakfast pull-apart monkey bread with no waiting for the dough to rise but if you’d rather use frozen dough, you can make it the night before and put it in the oven Christmas morning.

10 servings

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Instructions

Preheat oven to 350° and grease a regular size bundt pan. Dump the dry pudding mix, sugar, cinnamon and nuts into a large bowl and mix to combine. Melt butter - I use a large pyrex measuring cup. Cut biscuits into quarters and add to sugar mixture. Toss to coat biscuits completely. Add biscuits to Bundt pan and pour melted butter on top. When you’re finished, go ahead and sprinkle the rest of the dry mixture over the biscuits. Bake for 30-40 min. I placed tin foil over the top near the end to avoid the top getting overly brown. Test with a butter knife, poking all the way to the bottom. If the knife has gooey dough on it, it’s not done. Enjoy!!

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BUTTERSCOTCH PUDDING MONKEY BREAD RECIPE

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