This Monkey Bread Recipe is another family favorite! You will need 1 batch of my favorite Roll Dough for 1 bundt pan, or 3 loaf pans. We prefer to use 3 standard sized loaf pans.
If you’ve never had Monkey Bread, a good description would be “delicious, gooey balls of dough in a caramel sauce” 🙂 This is fairly simple to make, and uses my favorite dough recipe which can be used for several things- so you have lots of options.
Monkey Bread Recipe
1 Batch of roll dough will make 1 bundt pan or 3 loaf pans.
- 1 Batch My Favorite Roll Dough
- 1 large box Instant Butterscotch Pudding Mix
- 1 stick, or 1/2 cup Butter, melted
Sauce-
We like to double the sauce recipe and save half for serving
- 1 Stick, or 1/2 cup Butter
- 1 Cup Brown Sugar
- 1/4 teaspoon Sea Salt
- 1/4 Cup Heavy Cream
Directions-
- Grease your pan or pans, and line a large baking sheet with foil to go under them in the oven. These rise a lot, and can make a big mess if they overflow in your oven. I used to do a 1/2 batch in 1 loaf pan, and a whole batch in a bundt pan, but have started spreading things out a bit more and baking for less time with better results.
- Dust the bottom of your pan(s) with some of the Butterscotch Pudding mix, and pour the rest into a bowl.
- Once the dough has risen, punch down and pull off balls of dough about 1″-2″. They don’t need to be perfect.
- Dip each dough ball quickly in the melted butter, then the Butterscotch pudding mix, and drop into the pan(s), until all the dough is used up. Try to make even layers of dough.
Sprinkle any leftover butter and pudding mix over the dough balls in the pan(s). - Allow to rise while you prepare the sauce, and heat the oven to 350.
- Combine the sauce ingredients in a small saucepan. Bring to a boil while stirring, then reduce heat and continue stirring until the brown sugar dissolves.
Remove from heat and pour half the sauce over the dough balls in the pan(s). Set the remaining sauce aside until serving. - Bake for 20-30 minutes. I check at 20, then every few minutes til done. If they’re still super gooey, I’ll check at 5 minutes, but if they’re close I check at 2.
To check, I carefully pull some of the dough apart at the center. The dough balls should barely flake apart, and not look like raw dough anymore. Again, we prefer things a little more on the gooey side around here, so it’s up to you 🙂 - Once done, remove from oven, allow to cool for about 10 minutes, then loosen around the edges with a butter knife, and flip dough out onto a plate. I set a plate upside down on top of the bread in the pan, then flip everything over together.
- Serve with the extra sauce and enjoy!
