Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Make the coating
Preheat your oven to 350°F. In a bowl, stir together the sugar, the cinnamon, the chopped pecans (if you're using them), and one 3.5-ounce box of dry, cook-and-serve butterscotch pudding mix — not instant. You're not cooking the pudding at all; it's going in dry as part of the coating.
- 2
Cut and coat the biscuits
Melt the butter and pour it into a separate shallow bowl. Cut each refrigerated biscuit into quarters and roll each piece into a little ball. Dip each ball into the melted butter, then drop it into the sugar-pudding mixture and toss to coat.
- 3
Layer it into the pan
Arrange the coated dough balls in a greased 10-inch fluted tube pan (a bundt pan works too), layering them in loosely rather than packing them tight. That little bit of breathing room between pieces is what lets the bread pull apart cleanly once it's baked.
- 4
Bake and invert
Bake until deeply golden brown, 30-35 minutes. Let it cool in the pan for 5-10 minutes — don't skip this part, it lets the sticky coating set up just enough to hold together — then invert it onto a serving plate while it's still warm so the caramelized sauce pools over the top.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Sticky Pull-Apart Monkey Bread
Created by: SugarAndButter
Ingredients
- 3/4 cup sugar
- 3 tsp cinnamon
- 1/2 cup pecans
- 1 butterscotch pudding mix
- 1/2 cup butter
- 30 oz refrigerated biscuit dough
Instructions
- Make the coatingPreheat your oven to 350°F. In a bowl, stir together the sugar, the cinnamon, the chopped pecans (if you're using them), and one 3.5-ounce box of dry, cook-and-serve butterscotch pudding mix — not instant. You're not cooking the pudding at all; it's going in dry as part of the coating.
- Cut and coat the biscuitsMelt the butter and pour it into a separate shallow bowl. Cut each refrigerated biscuit into quarters and roll each piece into a little ball. Dip each ball into the melted butter, then drop it into the sugar-pudding mixture and toss to coat.
- Layer it into the panArrange the coated dough balls in a greased 10-inch fluted tube pan (a bundt pan works too), layering them in loosely rather than packing them tight. That little bit of breathing room between pieces is what lets the bread pull apart cleanly once it's baked.
- Bake and invertBake until deeply golden brown, 30-35 minutes. Let it cool in the pan for 5-10 minutes — don't skip this part, it lets the sticky coating set up just enough to hold together — then invert it onto a serving plate while it's still warm so the caramelized sauce pools over the top.