Butterscotch Pecan Monkey Bread

Caramelized Sugars, crunchy pecans, hot baked bread dripping with butterscotch and served piping hot – for breakfast.

Are you intrigued?

This is Monkey Bread‘s decadent southern grandmother – Sassy, Classy, and Irresistible …

Mother’s Day is just around the corner, and this Butterscotch Pecan Breakfast Ring always makes me think of my mom and lazy Sunday mornings.  This is one of my mom’s specialties, and it’s as sweet and southern as her heart and her twang.

Butter, sugar, butter, pecans, pudding, bundt pan…

How many times have you opened a laundry room door to have your senses overwhelmed by the scent of yeast, the sight of dough proofing,  just waiting for the perfect proof so that it can be popped into a hot oven?  I don’t have enough fingers and toes to count how many times this has happened, especially with this recipe.

I made this the other night, and Princess came down from her room to inform me just how unfair it was that her room smelled like yeasty, sugary, buttery heaven; and I was cruel, because she knew she had all night to wait.

Once you’ve had my mom’s butterscotch caramel pecan monkey bread (originally named caramel pecan nut ring – which my kids have whole-heartedly vetoed) you will never be the same.  You will risk taste-buds and roof of the mouth lava burns to scarf down the hot, caramelized-sugars-butterscotch-dripping, pecan-crusted, pieces of heaven just to ensure that you get a piece.

Make this today. Make this tomorrow. Make it for family, friends, strangers.  Pair it with mimosas or bacon or fruit.

Just make this.  It’s that good. 

Butterscotch Pecan Monkey Bread

Butter Pecan Monkey Bread - a delicously decadent southern breakfast dish

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

• 18 frozen dinner rolls the original recipe calls for 24, I find this to be too many after proofing
• 1 1/2 teaspoons ground cinnamon
• 1/4 Cup granulated sugar
• 1/2 Cup dark brown sugar
• 1/2 Cup chopped pecans
• 1 3.4 ounce* package dry butterscotch pudding mix not instant * original recipe calls for 4 ounce package, which they no longer make
• 1 Stick 1/2 Cup butter, sliced into 12 slices

Instructions

• Thoroughly spray/grease/butter a bundt pan
• Place frozen rolls around the bottom of the pan.
• Mix together the cinnamon, granulated sugar, and brown sugar; sprinkle over top of the frozen rolls.
• Top with the pecans
• Pour the pudding mix evenly over the ingredients in the bundt pan.
• Top with the slices of butter
• Cover and place in a warm, draft-free place and allow to rise from 5 hours to overnight.
• Bake in a 350°F pre-heated oven for 30 minutes.
• Let sit for 5 minutes and then invert onto a plate or serving dish
• Best served warm.
• Pull apart, slice, or just tear into and eat by hand.

Course: Breakfast

Author: Rachel - A Southern Fairytale {adapted from Rachel's Mom, BeBe}

Thank you to Fisher Nuts for sponsoring this post; I have a long term partnership with Fisher Nuts for which I am compensated, however, all recipes, opinions, writing, and photography are my own. Thank you for supporting the brands who help make A Southern Fairytale possible.