My cute daughter in law Makinlee makes this wonderful Bubble Bread (or Monkey Bread) whenever we are all together and everyone LOVES it. You may know it as ‘Monkey Bread’. It is sometimes made with canned biscuit dough, but I like this version with roll dough so much better. Makinlee always uses frozen Rhodes Rolls dough. Here in Tennessee I find them in the freezer section at Walmart. You could, of course, use your favorite homemade roll dough for this recipe, but personally I like the ease of the frozen bread dough.
How to make Bubble Bread (or Monkey Bread)
First you let your frozen roll dough semi defrost, enough that you can cut them into 2-4 pieces. I prefer cutting the dough into 4 so that the pieces are smaller and the wonderful sauce distributes better. Put the pieces in a greased bundt pan. I usually start the sauce while I am doing this. In a saucepan over medium heat, melt your butter, then add the sugar, cinnamon and butterscotch pudding mix. Once combined, pour over the chopped bread dough in the bundt pan. At this point cover with plastic wrap and allow to rise on the counter for 3-4 hours (depending on how warm your kitchen is) Another option is to make these right before bed and set in the fridge overnight.
After rising they should look like this and are ready to pop into a hot oven to bake.
After they are done baking you carefully turn upside down onto a plate to serve. I like to take a knife to loosen the edges first. Also, I always, make sure all the yummy sauce comes out!
I think this would be a wonderful Christmas morning breakfast. You can make it the night before and let it rise in the fridge overnight.
Other Christmas Breakfast Recipes:
Print
Bubble Bread (or Monkey Bread)
Description
Sweet, gooey pull apart bread that your family and friends will come running for!!
Ingredients
24 frozen Rhodes roll dough balls (or use your favorite roll recipe), semi defrosted.
1/2 cup Butter (1 cube)
1 tsp Cinnamon
1/3 cup Brown Sugar
1 small box Butterscotch pudding mix (cook & serve kind)
Instructions
- Prepare pan by greasing it with butter or spray with nonstick cooking spray.
- Let your frozen roll dough semi defrost, enough that you can cut them into 2-4 pieces. (I prefer cutting the dough into 4 so that the pieces are smaller and the wonderful sauce distributes better).
- Put the pieces in a greased bundt pan.
- In a saucepan over medium heat, melt your butter, then add the sugar, cinnamon and butterscotch pudding mix. Once combined, pour over the chopped bread dough in the bundt pan.
- At this point cover with plastic wrap and allow to rise on the counter for 3-4 hours (depending on how warm your kitchen is) Another option is to make these right before bed and set in the fridge overnight.
- Bake in a preheated oven at 350 for 30 minutes.
- After they are done baking you carefully turn the bundt pan upside down onto a plate to serve. I like to take a knife to loosen the edges first. Also, I always, make sure all the yummy sauce comes out!
- Enjoy!
When do you add the nuts?
put in dry!
Is the pudding mix put in dry or is milk added?
I am not sure if there is a substitute but you could just leave it out. I have never done that but I think it would be good with just the brown sugar and butter topping. Maybe not as gooey but more like cinnamon roll pull aparts/. I bet it would still be delicious!! I hope that helps.
Can you substitute anything for pudding??