Butterscotch Bubble Bread
Butterscotch Bubble Bread is like monkey bread meets cinnamon rolls, with an added bonus of a gooey butterscotch sauce on top.
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 13x9-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.
Notes
I used Rhodes frozen bread dough (2 loaves = 2 pounds). As a substitute, you can also use 2 pounds of frozen uncooked dinner rolls. The rolls won't need to be defrosted quite as long as the loaves.
To add pecans, sprinkle ½ cup of chopped pecans in the bottom of the greased bundt pan before adding the bread dough.
Serving this later in the day? Instead of letting it rise in the refrigerator, let it rise at room temperature for 2 hours.
Pan size: you can make this in a bundt pan, tube pan, or 13x9-inch pan (I used a bundt pan).
You can swap the butterscotch pudding for another flavor of cook & serve pudding, like chocolate, vanilla, or banana cream.
Store any leftovers in a tightly covered container in the fridge. Warm in the microwave or in the oven.
Nutrition
Calories: 440kcalCarbohydrates: 74gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 572mgPotassium: 52mgFiber: 2gSugar: 30gVitamin A: 296IUVitamin C: 0.03mgCalcium: 38mgIron: 0.2mg
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