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Butterscotch Monkey Bread gooey, sweet pull-apart goodness.
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Butterscotch Pecan Monkey Bread

Indulge in this quick and effortless recipe featuring luscious layers of gooey butterscotch, crowned with crunchy toasted pecans.
Prep Time15 minutes
Cook Time30 minutes
Cool Time5 minutes
Total Time50 minutes
Course: Appetizer, Breakfast, Brunch, Dessert, Dinner, Lunch
Cuisine: American
Servings: 8 servings
Calories: 334kcal
Author: Blissful Foods Plus

Equipment

Ingredients

  • 2 - 16 ounce cans of buttermilk biscuits
  • 1 - 3 ounce package cook & serve butterscotch pudding mix
  • ¾ cup light brown sugar-packed
  • 1 tsp cinnamon
  • 1 cup chopped pecans
  • ½ cup butter (1stick melted)

Instructions

Prep:

  • Preheat oven to 350℉. Generously butter a bundt pan.

Assembly:

  • Open both cans of biscuits and cut each biscuit round into 4 quarters.
  • Mix the cinnamon and brown sugar in a Ziplock bag. Place a few biscuit pieces at a time into the Ziplock bag and shake until each piece is coated. Then, place the coated pieces on a dish and repeat the process until all the bread pieces are coated.
  • Start layering the cinnamon-sugar-coated biscuit pieces in the bottom of the bundt pan. Place them lightly into the pan making sure not to pat them down. Sprinkle the butterscotch pudding mix, any leftover cinnamon brown sugar mix, and chopped pecans over each layer. Repeat this process until all bread pieces are used.
  • Melt butter in a small saucepan. Once completely melted, pour evenly over the top of the dough pieces.
  • Place in the 350℉ preheated oven and bake for 25-30 minutes.
  • Remove and let rest for 5 minutes then turn out onto a large serving plate. Serve warm and enjoy!
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Nutrition

Serving: 1g | Calories: 334kcal