Name: Butterscotch Bundt Rolls, 5 ingredients
Prep time: 10 min
Cook time: 30 min
Total time: 8 h 40 min
Yield: 10 servings
Ingredients: 20-22 Unbaked Frozen Rhodes Dinner Rolls; 3.5 oz Butterscotch Pudding (NOT Instant); 1/2 cup Light Brown Sugar, lightly packed; 1/2 cup Chopped Pecans; 1/2 cup Unsalted Butter, melted

This 5 Ingredient Butterscotch Bundt Rolls recipe, also known as monkey bread, is one of the EASIEST recipes you will ever make, but your friends, guests, or coworkers—or whoever you make them for—will think you spent hours! Prepare the method before going to bed, and bake them the next morning for a warm and ooey-soft-centered treat that is out of this world!

Monkey bread breakfast treat on a white dessert plate and white background | © Sovuh

Grab Your Ingredients!

As the method name says, this butterscotch bundt rolls recipe only uses five ingredients—that's it! You'll need the following items:

Frozen Dinner Rolls. I used the Rhodes brand of frozen dinner rolls.
Butterscotch Pudding. Make sure to buy the regular butterscotch pudding mix and not the instant. You'll need one 3.5-ounce box.
Light Brown Sugar. Only 1/2 cup is needed. You can also use dark brown sugar in a pinch.
Chopped Pecans. 1/2 cup is needed. You can swap these out for walnuts if you prefer.
Unsalted Butter. You'll need 1/2 cup or one stick of melted unsalted butter.

Plates of warm ooey-soft-centered monkey bread | © Sovuh

How it comes together

This five ingredient butterscotch bundt rolls recipe, also known as Monkey Bread, is an ooey-soft-centered, melt-in-your-mouth breakfast or brunch treat that's very easy to prep!

Spray your bundt pan. My preference is to use Baker's Joy flour-based baking spray, but use what you prefer. Spray the pan generously, including around the center cone.
Add the unbaked frozen dinner roll directly into the bundt pan.
Sprinkle the dry ingredients over the top. In this order, sprinkle the butterscotch pudding mix, followed by the light brown sugar, then the chopped pecans.
Pour the melted unsalted butter over the top.
Cover tightly and let sit at room temperature for 8 hours. You'll know it's ready because it will double in size and almost push through the plastic wrap.
Bake the butterscotch bundt rolls. Baking time is 28-30 minutes at 350ºF.
Let the butterscotch bundt rolls cool slightly. Carefully invert them onto a large round plate, then serve.

5 ingredient butterscotch bundt rolls on a white dessert plate and white background | © Sovuh

Baker notes

Before making this recipe, here are just a few quick tips and recommended tools to consider before getting started.

I used my 10-cup Heritage Bundt Pan from Nordic Ware for this method. You can choose to use whichever bundt pan you'd like, but make sure it's the 10-cup size. Not sure if it is the correct size? Take a 1 cup measuring cup and fill the inside of the bundt pan until it reaches the top.
For a flour-based baking spray, I swear by Baker's Joy which works very well with any bundt or cake pan recipe.
I would highly suggest adding a jelly roll pan or baking sheet on the oven rack below the bundt pan to catch any of the butterscotch sauce that may drip over while baking.
To help remove the bundt rolls from the pan, you can gently run a butter knife along the insides of the pan.
Before removing the rolls from the bundt pan, you can push down gently on the rolls so they will lay flatter on the serving plate.
Try putting the serving plate over the top of the bundt pan and inverting it instead of trying to flip the bundt pan onto the serving plate.
When pulling up on the bundt pan to release the rolls, do so SLOWLY to allow the excess butterscotch sauce to drizzle over the rolls.
These will keep in an airtight container for a day or two at room temp. I would suggest reheating each piece in the microwave for 15-30 seconds before serving.

Individual plate of partially eaten butterscotch rolls on a white background | © Sovuh

Recommended Baking Tools

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Method

NOTE: You can prepare this method before going to bed and then bake it in the morning - or - you can make it early in the morning and wait 7-8 hours to bake it if you plan to serve it in the evening.

Using a flour-based baking spray, generously spray a 10-cup size bundt pan of any shape. Don't forget the center cone area too.

Place 18-20 frozen dinner rolls around the inside of the bundt pan, then sprinkle over the top (in this order), the butterscotch pudding mix, light brown sugar, and then the chopped pecans.

Pour the melted butter all over the top of the mixture, then cover tightly with plastic wrap and let it sit overnight or for 7-8 hours at room temperature. You'll know its ready because the rolls will have expanded and doubled in size.

Adjust the oven rack to the 3rd level or center position (you don't want the bundt pan to be too close to the top) and heat the oven to 350ºF. I would suggest placing a small- to medium-size jelly roll pan or baking sheet on the level below where the bundt is to catch any of the butterscotch sauce as it bakes.

Bake the bundt rolls for 28-30 minutes at 350ºF.

Remove from the oven and allow it to cool for 5 minutes before carefully inverting it onto a serving plate.

Slowly lift the pan up from the butterscotch bundt rolls to allow the extra butterscotch to drizzle over the rolls. Serve and enjoy!

Baker notes

I used my 10-cup Heritage Bundt Pan from Nordic Ware for this butterscotch bundt roll recipe. You can choose to use whichever one you'd like, but just make sure it's the 10-cup size. Not sure if it is the correct size? Fill a 1 cup measuring cup with water and add it to the inside of the bundt pan. Keep repeating this until it reaches the top.

For a flour-based baking spray, I swear by Baker's Joy which works very well with any bundt or cake pan recipe.

I would highly suggest adding a jelly roll pan or baking sheet on the oven rack below the bundt pan to catch any of the butterscotch sauce that may drip over while baking.

To help with removing the butterscotch bundt rolls from the pan, you can gently run a butter knife along the insides of the pan.

Before removing the rolls from the bundt pan, you can push down gently on the rolls so it will lay flatter on the serving plate.

Try putting the serving plate over top of the bundt pan and inverting it, instead of trying to flip the bundt pan onto the serving plate.

When pulling up on the bundt pan to release the rolls, do so SLOWLY to allow the excess butterscotch sauce to drizzle over the rolls.

These rolls will keep in an airtight container for a day or two at room temp. I would suggest reheating each piece in the microwave for 15-30 seconds before serving.