Butterscotch Bubble Bread
Butterscotch Bubble Bread is a decadent breakfast treat that tastes like cinnamon rolls meets monkey bread! It bakes into a golden, gooey loaf that’s perfect for a weekend brunch or holiday treat.
Oh my. This is one of those classic recipes that did NOT disappoint! Butterscotch Bubble Bread is like monkey bread meets cinnamon rolls, with the added bonus of a gooey butterscotch sauce on top. I spotted the recipe in a few spiral-bound cookbooks from the 1970s and 1980s, and I narrowed it down to a version that you can make the night before.
The recipe uses a few shortcuts: frozen bread dough and cook & serve butterscotch pudding mix. The bread dough creates the base of the recipe (the “bubbles” in bubble bread) and the pudding mix creates the decadent sauce that’ll drip down the sides when you turn it out of the pan.
What I love is that you can make it ahead, and bake it in the morning. Similar to my overnight french toast casserole and this sausage egg casserole, it makes things very easy for breakfast the next morning. And, it’s a fun one for kids to prep, since there’s no heat involved until it goes into the oven!
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Here’s What You’ll Need
- I used two loaves of Rhodes frozen bread dough. It comes in packages of either three loaves or five loaves. You can substitute frozen unbaked rolls if you’d like (you’ll still need to thaw them so you can split them into smaller pieces).
- Make sure the butterscotch pudding mix is “cook & serve” (not instant).
- Be sure to use real milk (not almond milk or another substitute) for this recipe, since that’s what works best with the pudding mix.
How to Make Butterscotch Bubble Bread
- Roll defrosted bread dough into golf ball sized-pieces, and place in a greased bundt pan, tube pan, or 13×9-inch pan.
- Whisk together the butterscotch pudding mix, butter, milk, brown sugar, vanilla, and cinnamon.
- Pour the butterscotch pudding mixture over the balls of bread dough. It’ll seem like too much liquid, but don’t worry!
- Cover gently with greased plastic wrap, and let rise for 6–8 hours overnight in the fridge (or 2 hours at room temperature).
- Bake for 25 minutes at 350°F.
- Immediately turn it out onto a large round platter. The butterscotch pudding mixture will drip down the sides. Serve while warm.
Variations
- Pan size: you can make this recipe in a bundt pan (which is what I used), a tube pan (a.k.a. angel food cake pan), or a 13×9-inch pan. They all work well.
- Change up the sauce: substitute your favorite variety of cook ‘n’ serve pudding mix, like vanilla, chocolate, or banana cream!
- Timing: if you’re serving this later in the day, let it rise at room temperature for two hours (instead of overnight in the fridge), and then bake.
📖 Recipe
Butterscotch Bubble Bread
Ingredients
- 2 loaves frozen bread dough (2 lbs, see notes below)
- 1 box (3½ oz) “cook & serve” butterscotch pudding mix
- 1 cup brown sugar
- ½ cup (1 stick) melted butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ cup milk
Instructions
- *Be sure to leave enough time for the dough to defrost (4–5 hours) AND for the bread to rise overnight (6–8 hours)!*
- Spray a large bowl with cooking spray. Place the 2 loaves frozen bread dough inside, and cover with plastic wrap that has also been sprayed with cooking spray (so the dough won’t stick to it). Place on the counter for 4–5 hours, or until thawed. Punch the dough down.
- Grease a bundt pan or 13×9-inch pan with cooking spray.
- Tear the bread dough into 2-inch pieces and roll into balls. Layer the balls into the greased bundt pan.
- Combine the remaining ingredients (1 box (3½ oz) “cook & serve” butterscotch pudding mix, 1 cup brown sugar, ½ cup (1 stick) melted butter, 1 teaspoon cinnamon, 1 teaspoon vanilla, and ½ cup milk) in a large bowl. Whisk to combine.
- Pour the butterscotch mixture over the top of the bread dough balls. It will look like too much liquid, but it'll all work out! Cover gently with greased plastic wrap and let rise overnight in the refrigerator (6–8 hours) or on the countertop for 2 hours.
- In the morning, remove the pan from the refrigerator, and preheat the oven to 350°F.
- Bake the loaf for 25 minutes, or until lightly golden brown on the outside.
- After removing it from the oven, immediately invert the pan onto a large plate or serving platter. The butterscotch mixture will drip down the sides.
- Serve immediately.
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