Butterscotch Pull Apart Bread Recipes

BUTTERSCOTCH PULL-APART ROLLS

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

PAULA DEEN'S BUTTERSCOTCH PULL-APART BREAD

Steps:

• Place frozen rolls in greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all.
• Cover pan with plastic wrap that has been sprayed with non-stick cooking spray. Allow pan of rolls to sit at room temperature overnight, about 8-10 hours.
• Preheat oven to 350 degrees F.
• Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes then turn pan over onto a serving platter to remove rolls.
• Serve rolls by pulling apart chunks with a fork.

BUTTERSCOTCH PULL APART BREAD

Steps:

• In a bundt pan sprayed with cooking spray, sprinkle with pecans, then place dinner rolls (frozen) on top.
• Sprinkle with dry pudding next.
• Melt margarine and brown sugar and drizzle over rolls.
• Cover with wax paper or plastic wrap sprayed with cooking spray and let it rise overnight on the counter.
• Bake 30 minutes at 350°F and turn onto plate while hot.

GOOEY CARAMEL BREAKFAST PULL APART RECIPE (MONKEY BREAD)

Steps:

• Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
• Cut each roll into 6 pieces using kitchen shears.
• Grease a bundt pan with nonstick cooking spray.
• Sprinkle pecans in the bottom of the bundt pan.
• Arrange 8 of the cut rolls over pecans.
• Sprinkle 1/2 package of dry pudding over rolls.
• Mix brown sugar and melted butter together and drizzle half over rolls.
• Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
• Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
• Bake at 350 degrees F for 30-35 minutes.
• Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.

BUTTERSCOTCH PULL-APARTS

Steps:

• Grease a Bundt cake tube pan.
• Srinkle 1/2 cup brown sugar in the bottom of pan.
• Top evenly with 1/4 cup melted butter.
• In bowl, combine the remaining 1/2 cup brown sugar with the dry pudding mix and cinnamon.
• With lightly floured hands (I did not bother), dip each piece of dough in the remaining butter and roll in sugar and pudding mix.
• Layer evenly in prepared pan.
• Let rise until double in size or until dough reaches just under top rim of pan.
• Bake in a 350F preheated oven for 35-40 minutes.
• Turn out of pan immediately and serve warm.

CINNAMON-BUTTERSCOTCH BUBBLE BREAD

Steps:

• In a small bowl, mix the brown sugar, sugar, pudding mix and cinnamon. Place 12 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1/2 cup pecans and 1/4 cup butter. Repeat layers., Cover with a kitchen towel; let thaw and rise at room temperature until doubled, about 6-8 hours., Bake at 350° for 25-30 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 5 minutes before inverting onto a serving plate. Serve warm.