This Butterscotch bundt bread recipe is a favorite of mine and I’m so glad I found it in my Mom’s recipe box. This recipe is a lot like the more popular and better known “Monkey Bread”, but the butterscotch flavor is unique.
The first time I ever had this recipe was when I was probably about 6 or 7 years old – I remember my mom making it one time while my aunt was visiting. It is so freaking good and while it is made with butterscotch flavored pudding, the butterscotch is not overpowering at all.
Originally this recipe calls for Rhodes Frozen bread rolls. Most grocery stores still carry them, but not all. If you can’t find the frozen rolls, frozen bread dough will work fine too as long as you cut it into pieces.
I’ve tried making this bread using refrigerator biscuits, and while it’s okay when you make it that way, it’s really not the same, because there is something magical that happens with how the bread dough absorbs the butterscotch and butter and everything while it rises.
So, yes, you can take some shortcuts, but it’s not going to be nearly as good. If you do use refrigerated biscuits, be sure you cover the pan with foil so that the topping doesn’t burn.
This recipe was found on the backside of the same sheet of paper that had my mom’s Glorified Scrambled Eggs recipe. Both recipes are a winning combination for any kind of holiday brunch or special occasion.
Like the scrambled eggs recipe, the backside of the piece of paper also has bible verses printed on them.
I am still not sure where these two recipes came from, but they are definitely favorites of mine and were really a special treat to have as kids.
Butterscotch Bundt Bread Rolls Recipe
- 1 package frozen bread rolls
- 1 cup walnuts
- 1 3 oz package butterscotch pudding
- ¼ cup butter
- ½ cup brown sugar
- Heavily Butter/Grease a Bundt Pan and cover with chopped walnuts.
- Place frozen rolls around the pan.
- Sprinkle buutterscotch pudding mix on top of the rolls.
- Combine melted butter with brown sugar and drizzle over the bread rolls. Top with nuts.
- Place rolls in a cold oven overnight or about 8 hours.
- Bake at 325 degrees for 30 minutes. Allow to cool for 2 minutes before serving.