Caramelly Monkey Bread with Biscuits - Straight From Heaven!

Monaky Bread with caramelly sauce dripping down the sides.

5 from 1 vote

Caramelly Monkey Bread with Biscuits - Straight From Heaven!

This Monkey Bread with Biscuits transforms the perfect blend of cinnamon, brown sugar, and butterscotch pudding mix into a sticky, caramelly pull-apart bread with just 15 minutes of hands-on time and only 5 ingredients! Plus, with our convenient make-ahead instructions, you can prep this crowd-pleaser in advance, allowing you to spend less time in the kitchen on busy mornings.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: -8 people

Calories: 264kcal

Author: Danielle

Equipment

1 Bundt cake pan

Ingredients

baking spray
2 tubes 8 count Pillsbury Grands Biscuits (16.3 ounces) cut into quarters
½ - 1 cup chopped walnuts optional
1 box 3.5 ounce cook & serve butterscotch pudding do not use instant
½ cup brown sugar light or dark
½ cup heavy cream
1 teaspoon cinnamon

Instructions

Preheat oven to 350℉. Spray 12-cup Bundt pan with nonstick baking spray.
baking spray
Mix pudding mix, brown sugar, heavy cream, and cinnamon together.
1 box 3.5 ounce cook & serve butterscotch pudding, ½ cup brown sugar, ½ cup heavy cream, 1 teaspoon cinnamon
Add chopped walnuts evenly across bottom of the Bundt pan. Pour ¼ cup of sauce evenly over walnut layer.
½ - 1 cup chopped walnuts
Add half the biscuits making sure they all fit even if it is a little scrunched. Pour over ½ of the remaining liquid mixture.
2 tubes 8 count Pillsbury Grands Biscuits (16.3 ounces)
Repeat with remaining biscuits and sauce mixture. Be sure to cover every biscuit with sauce to ensure that they don't dry out while baking.
Bake for 30-40 minutes until cooked through. See tips below for testing doneness.
Let cool for 5 minutes. Invert onto a wire rack or serving plate.

Notes

Tips & Tricks

- Prepare the pan really well by spraying it thoroughly with nonstick baking spray.

- Cover every biscuit piece in the second layer with the sauce. This will help the pieces brown evenly and stay moist.

- Only let it sit in the pan for 5 minutes before flipping it over. If it cools too long it will get stuck in the pan.

- Occasionally bits of the topping stay in the pan once it is flipped over. Don't worry about it! Just scoop it out and spread it from where it was missing. Chances are you will not be able to tell. It all just blends in.

Hint: How to tell when it is done baking? I find that the best way to know when it's done baking is to go by visual cues. The top should be quite golden brown and looking baked. Gently pull back a middle piece and look down in where it connects to the other pieces. It is done if the small pieces inside are moist but not raw. If any part is still looking raw it will need a while longer.

Make-Ahead Instructions

Prepare through step 5. Cover tightly with plastic wrap and refrigerate. Pull out of the refrigerator as the oven is preheating. Uncover and bake as instructed. The cooking time might need to be increased by a few minutes depending on how cold it was going into the oven.

Nutrition