This amazing Caramel Monkey Bread is perfect for breakfast but you can also serve it for dessert. Using frozen dinner rolls then topped with chopped pecans and sweet, gooey caramel sauce, it’s so delicious, one slice won’t be enough. This recipe will serve 6-8 with generous portions but I recommend you to make more, it won’t last long.
This bread takes me back to my childhood this easy pull apart was our favorite. This is also great for Christmas breakfast, which I use to have growing up. I love making it too, because I can prepare it the night before in the morning, all I have to do is throw it in the oven.
Add a scoop of vanilla ice cream on top, sprinkle some cinnamon or powdered sugar, pour a little bit of honey, the variation is endless. Ask your family want they want for toppings and surprise them a variety of toppings all in one pull-apart bread.
Ingredients for Caramel Monkey Bread
16 Rhodes frozen dinner rolls
1/2 cup pecans (chopped)
1 (3.5 ounces) pkg. butterscotch pudding
3/4 cup brown sugar
6 tablespoons butter (melted)
How to Make Caramel Monkey Bread
In a Ziploc bag, thaw frozen roll dough for about 2 hours but don’t let them rise. Using kitchen shears, cut each roll into 6 pieces.Grease a Bundt pan with cooking spray and sprinkle pecans in the bottom of the pan. Over the pecans, arrange 8 of the cut rolls then sprinkle 1/2 package of dry pudding over rolls.
In a bowl, mix brown sugar and melted butter and drizzle half over rolls. Repeat the process with the other 8 rolls cut up. Spray plastic wrap with non-stick cooking spray, cover and let rise for at least 8 hours. Bake at 350 F for about 30-35 minutes. Cool for 5 minutes and invert Bundt cake on a baking dish to serve. Enjoy.
To see the original recipe that inspired this one, check out the recipe for Caramel Monkey Bread found at Six Sisters’ Stuff.