Sunday, March 21, 2010

Butterscotch Pull Apart Bread

Paula Deen calls it the Ultimate Coffee Cake, Rhodes, the Butterscotch Bubbleloaf, some still call it Monkey Bread or Pullapart Bread. Whatever you call it, it's pretty darned delicious!

Butterscotch Pull Apart Bread

I'm sure everybody has a recipe like this, made with frozen bread rolls and butterscotch pudding. Even Paula Deen makes it and calls it the Ultimate Coffee Cake, and I made it too, so here it is! Mine is an adaptation of the Rhodes Famous Butterscotch Bubbleloaf, but it's virtually the same recipe that Paula uses too. Nothing could be easier either since you pretty much just dump very convenient Rhodes frozen dinner rolls into a bundt pan and sprinkle the top with butterscotch pudding the night before you want to have this for breakfast.


I've seen just about every imaginable variation of this pull apart bread though - some using biscuits, some using frozen bread dough that is thawed and cut up, some dipping and rolling the individual pieces in the butter and then in cinnamon sugar, some let the bread dough rise, then sprinkle it with the cinnamon sugar, let it rise again, then dip it, some using only granulated sugar, some only brown sugar, some a combination, some a little bit of sugar, some a lot more, some mix the pudding with the sugars, some don't use pudding.

In other words, if there is a way to change this up, somebody's probably already done it! Have I mentioned that I'm a bit lazy? That's why this version is great - you don't even have to thaw the rolls! After you add the dry pudding mix to the frozen rolls, you sprinkle the brown sugar and cinnamon mixture on top and then add chopped pecans.


As y'all have seen with my breakfast casserole, I'm not real hip on things that you have to remember to put together the night before to begin with (too lazy and forgetful), so while you do need to do the night before assembly or earlier in the day if you're making it for later, I love the simplicity of this recipe. It really is basically a dump recipe. Once you get everything into the bundt pan, you just pour some butter over it all and set it aside somewhere to rise.


No dipping and rolling and all that - though I'm sure if you want to take the time to do that it can only make it better. But for this, just dump it all in a bundt pan, cover loosely with a bit of plastic wrap and stick it in a safe place overnight (or for about 7 hours or so) and then bake it.

Known by a few names - pull apart bread, monkey bread, and bubble bread to name a few - it's just delicious and so easy to throw together when you let frozen dough do part of the work for you. Enjoy!

Recipe: Butterscotch Pull Apart Bread

©From the Kitchen of Deep South Dish
Prep time: 10 min +7 hour soak |Cook time: 30 min | Yield: About 8 servings

Ingredients
  • About 20 frozen Rhodes Bake N Serv dinner rolls
  • 1 (3 ounce) package of butterscotch cook and serve pudding mix
  • 3/4 cup of brown sugar, packed
  • 1 teaspoon of cinnamon
  • 1/2 cup of chopped pecans
  • 1/2 cup (1 stick) of butter, melted
Instructions

Thoroughly butter or spray a bundt pan and add the frozen dinner rolls in the bottom. Sprinkle with the pudding mix. Mix together the brown sugar and cinnamon and sprinkle on top of the frozen rolls. Sprinkle top with the pecans and pour melted butter all over the top. Cover loosely with plastic wrap and let rise in a draft free place, for about 7 hours, or overnight.

When ready to bake, preheat oven to 350 degrees and bake for about 25 to 30 minutes. Loosen around the edges of the pan and the center tube and let rest a few minutes; turn out onto a large plate. Let cool slightly and serve warm.

Cook's Notes: Can substitute 2 (16 ounce) cans of large buttermilk biscuits for the frozen dinner rolls, cutting each biscuit into quarters. Place brown sugar and cinnamon in a zipper bag and add the biscuit quarters, shaking to coat.

Source: http://deepsouthdish.com

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Posted by on March 21, 2010

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20 comments:

  1. Your recipe sounds great. I have made Monkey Pull Apart Bread......can't wait to try your way:)

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  2. I posted almost the same recipe on Friday! This is SO good.

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  3. Now that sounds wonderful. I think I will make this for my end of the year bowling party which is in the morning. Yum

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  4. Looks and sounds positively sinful1

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  5. Funny, I never heard of it until this week when Steph mentioned it too. The butterscotch part surprised me.

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  6. Looks yummy. I might give it a try with less butter and see what happens.

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  7. This is one of my favorote pull apart bread Mary. Yours looks so pretty. How is your weather? Ours is crazy crazy.

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  8. Oh wow the butterscotch element to this is fantastic. I would love to start each morning with this!

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  9. I adore this recipe! I will be making it soon. Love the ease, love the flavors...love it all. Thank you so much for posting this!

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  10. Im so bad with bread or anything I have to use yeast with. What I love about this is that its semi homemade. My favorite!

    visiting from SITS

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  11. OH MY i clicked on you via sits because of your post title and what a yummy title it is.. i must try..

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  12. Love this recipe! I love the glaze on top! Thanks for sharing this.

    Found you on SITS! Have a happy week ahead!

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  13. Oh Mary, I love these rolls but I haven't made them for awhile. So easy to put together and they taste wonderful! It makes a pretty bread that looks like it took a lot of time to make. I'll have to make these soon!

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  14. can you use instant pudding in this recipe?

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    Replies
    1. Hi Irene! You know, I have only ever known of this being made with the cook and serve variety, so I've never ventured away from it to be honest. Might not make a bit of difference, but I really don't know!

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  15. Can you make it without letting dough rise? Just dump and cook using frozen dinner rolls? Thanks for your help.

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    Replies
    1. When using the frozen dough you have to let it rise. This can also be made with biscuits however and with that method there is no rising involved. Just cut each biscuit into quarters then place the brown sugar and cinnamon in a zipper bag and add the biscuit quarters, shaking to coat. Pile into the bundt pan layering with the pudding mix, sprinkle top with the pecans and pour melted butter all over the top and bake!

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  16. Can you use another flavor of pudding?

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    Replies
    1. Butterscotch is the traditional flavor but I don't see why you couldn't experiment with others!

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