This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
With only 6 ingredients and can be prepared the night before, you are going to love this overnight monkey bread and maybe hate me little for how easy and crazy good it is. Better break out the stretch pants for this easy monkey bread recipe.
When it comes to breakfast I actually tend to lean towards a big old breakfast sandwich with crispy strips of bacon and dripping in cheese, but then there is one way to have me steer away from it.
And that’s monkey bread
But monkey bread can take awhile, so I decided to simplify it by using storebought bread dough rolls. This monkey bread comes together so simple fast. Prepare it the night before and stay in your pajamas a little longer the morning of.
Baking Tools You Need For This Recipe:
Seriously that’s all you need for this recipe. Just two pieces of equipment. How awesome is that?
How To Make This Easy Overnight Monkey Bread
First start with frozen bread dough rolls. Yup, see I told you eeeeeasssssy (I don’t lie, folks).
Sprinkle some pecans in the bottom of your greased bundt pan and place your rolls evenly around.
Then sprinkle a box of butterscotch pudding (not the instant kind!) over the rolls.
Next, all you have to do is combine butter, brown sugar, and cinnamon on the stove until melted and combined and pour over the rolls.
Cover the bundt pan with plastic wrap and pop in the fridge. Then it’s ready to bake the next morning!
So when you wake up tomorrow, you simply press START on your oven, and relax on the couch (with maybe a big mug of steaming hot coffee) and know that easy monkey bread is going to be ready before you know it.
If you love this recipe, be sure to rate the recipe and leave me a comment below!
And don’t forget to sign up to never miss a new recipe or baking tutorial!
Easy Overnight Monkey Bread
- 24 unbaked frozen yeast dinner roll dough
- 1 3 ounce package regular butterscotch pudding mix (do not use instant)
- 1/2 cup packed brown sugar
- 1/2 cups chopped pecans
- 1/2 cup melted butter
- 1/2-1 teaspoon cinnamon
- The night before; generously grease a tube pan.
- Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
- Place the frozen rolls into the pan around and on top of each other over the nuts.
- Sprinkle the dry pudding mix over the rolls.
- On a stove over medium low, in a small saucepan, combin the butter, brown sugar, and cinnamon. Stir and heat until combined.
- Drizzle the melted butter mixture over the rolls.
- To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
- Allow to rise overnight at room temperature or about 8-10 hours.
- Set oven to 350 degrees F.
- Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
- Remove the pan from oven and allow to cool for 5 minutes.
- Turn the pan over and invert onto a serving plate.
- Serve by pulling apart chunks with a fork (or your fingers like my family did!)