Bubble Bread

Suzanne Larsen


Long before people started talking about "Monkey Bread," my mom was making Bubble Bread. Basically, it's the same thing but mom's version has a bit of a twist with instant Butterscotch pudding. It's hard to find this pudding in the stores these days, so I go onto Amazon to make my purchase.

Make sure when this comes out of the oven, you immediately flip it onto a platter...otherwise, the sugar will harden in the Bundt pan and you'll have a really hard time trying to get it out!


☆☆☆☆☆ 0 votes

12 Hr 45 Min
50 Min


  • 1 pkg
    frozen bread dough balls (rolls)
  • 1 stick
  • 3/4 c
    granulated sugar
  • 1-2
    teaspoons cinnamon
  • 1 pkg
    instant butterscotch pudding
  • 1 c
    brown sugar

How to Make Bubble Bread


  1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
  2. Melt the butter.

    As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
  3. In a small bowl, mix the cinnamon and sugar.

    You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
  4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
  5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
  6. Place half the bread dough balls in the Bundt pan in a circular pattern.
  7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
  8. On top of the butterscotch pudding, sprinkle the brown sugar.

    You may need more brown sugar, depending on how much you put in the first time.
  9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
  10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
  11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
  12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
  13. The next morning, preheat the oven to 350 degrees F.
  14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
  15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
  16. Bake for 45 minutes.

    Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
  17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
  18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.

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About Bubble Bread

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