Big Monkey Bread

Betsy Wolfe


This makes a double batch but it can be split in half and use a round cake pan or 8x8 pan. I asked my youngest son to critique the recent batch that I made with vanilla as opposed to butterscotch pudding. He said "It's amazing."


★☆☆☆☆ 1 vote

10 Min
30 Min


  • 2
    loaves of frozen bread dough, thawed.
  • 1 c
    brown sugar
  • 1 small
    pckg instant butterscotch pudding mix
  • 1/3 c
    cinnnamon sugar (if you make this, it's 1/4 cup sugar + 2 t cinnamon)
  • 1/2 c
    chopped nuts (optional)
  • 1/2 medium
    melted butter

How to Make Big Monkey Bread


  1. The night before, grease a 8x13 casserole dish or cake pan.
  2. Mix brown sugar and pudding mix together.
  3. With scissors, snip dough into pieces right into the bottom of the pan. Arrange them evenly.
  4. Sprinkle brown sugar mixture over the dough. Sprinkle the cinnamon sugar over the dough. Sprinkle the nuts over the dough.
  5. Place in cold oven overnight to rise. Do not cover.
  6. Take out risen pan. Preheat oven to 350 degrees. Return pan to preheated oven and bake for 20 mins. Cover with foil and bake for another 15 mins. (I suggest placing a large piece of foil on the rack before putting the pan in the first time. It will drip a lot and this makes easier cleanup.)
  7. Take out of oven, and let stand a few minutes. Turn pan over onto serving platter.

Printable Recipe Card

About Big Monkey Bread

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy For Kids

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