Brown Butter Butterscotch Monkey Bread

That’s a mouthful!

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My kids love monkey bread. They love when I buy it at the local bakery. I knew they would get a kick out of this easy make-at-home recipe.

This was the first thing I ever made in the kitchen. My grandma and I would make it all of the time. Then we moved on to a children’s cookbook. We rarely made monkey bread after that. This recipe brings back such memories of nostalgia, as only the tantalizing scents of cinnamon and sugar together can evoke. Has there ever been a more perfect pairing?

This recipe is fantastic to bake with kids. They love cutting up the biscuits and shaking the dough in the sugar. It is a quick and easy treat. Perfect for those of us who need immediate gratification.

This recipe was adapted from The Pioneer Woman and the butterscotch pudding part was courtesy of my good friend, Kerri. She once made the stuff and I dreamed about it for weeks. The brown butter part is strictly from my gluttonous imagination.

Need:

Bundt Pan

Ingredients:

3 large cans of refrigerated biscuits (I use 2 regular and one buttermilk)
1 cup sugar
1/2 cup brown sugar
1 Tablespoon ground cinnamon
1 cup salted butter (2 sticks)
1 3.4 oz. package of regular (not instant) butterscotch pudding

You can get crazy with this treat! Dare I say, if you monkey around with this recipe in the kitchen, the possibilities might be endless.

Groan.

Let me hang and scratch my embarrassed head.

On to the baking:

Preheat oven to 350 degrees F.

Generously grease bundt pan.

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Cut biscuits into small pieces with a pizza cutter. I cut one can of biscuits into shapes of four, one can in shapes of six, one can in shapes of eight. I like a variety of sizes in my monkey bread. Let’s call them squirrel monkey, chimpanzee, and gorilla sizes. Because we can? We’re quite passed the point of should. We’re using two sticks of butter and over a cup of sugar here, peeps. Crazy names for biscuits are the least of our worries.

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Combine the regular sugar and cinnamon. Add the brown sugar and mix. Place in a gallon sized bag. Or if you reach this step and realize you are completely out of gallon sized bags, call yourself a monkey’s uncle and mix the ingredients in a large mixing bowl. Primitive times are these, my friend.

Add cut biscuits in the bag of sugar mixture and shake. If you added it to the bowl, please do not shake, just mix. Of course, you knew that. But if a monkey child is reading this, I want to be specific.

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In a small saucepan on the lowest heat on your largest burner on your stovetop melt the butter. Stir every minute or so. When the foam starts to turn a caramel brown (usually about ten to twelve minutes) turn off the heat. Your nose will be able to tell you when the butter is brown because it will smell like the most glorious nutty caramel. The foam will start to bubble up in a gluttonous display of brown surrender. This means it is done. Remove from heat.

Now pour the sugar-coated biscuit dough and all of that glorious sugar mixture evenly into the bundt pan (I have a vintage yellow one from Etsy. You can find them there for around $15. It won’t make your monkey bread taste better but it will make you feel better).

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Mix the pudding mix into the brown butter. Edited to add: I do this with a fork. Beat it for just thirty seconds or so like you would an egg. It does not have to dissolve all of the way. It will do that when baking. If there is any bigger bits, just put it on the money bread. It will bubble up in the oven and become one gooey mixture. Oh, take a moment, if you must. This is the part where I get teary eyed. Pour brown butter pudding mixture over the top of all of the biscuit dough. Try to do this as evenly as possible.

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And scrape up all of the decadent brown bits at the bottom of the pan and put on top of the dessert.

Place in the oven and bake for 60 minutes. Cover the top with foil after it has been baking for twenty five minutes so that it does not get too crunchy and brown on top.

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Remove from the oven. Allow to cool for 20 minutes. Turn over on serving plate. It is easiest to hold the hot pan with a cloth kitchen towel versus the bulk of oven mitts. Say a quick prayer to the monkey Gods. Offer up a banana sacrifice, if you must. This part is tricky. The caramel in the pan will be hot, be careful not to burn yourself. Gently pull up on the bundt pan. If there is any caramel mixture on the bottom, scrape it up and put it on the monkey bread.

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Whoooo! Whoooo! Heeee! Heeee! Haaaa!

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The monkey bread will pull apart in yummy gooeyiness.

Scratch your underarms and scream in triumph at the magnificent success. And if some of the monkey bread sticks to your pan just place it back on the dessert. Or if it completely falls apart (happens to the best of us, rearrange the pieces in two loaf pans. No one will be the wiser. Besides it will be gone before anyone, or any primate for that matter, would ever notice, anyway.

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Enjoy! I don’t mean to brag, but my brain thighs are entirely made of this stuff.

8 thoughts on “Brown Butter Butterscotch Monkey Bread

  1. Monkey bread is probably my favorite food ever, but I hardly ever have it because, like you said, thighs. And stomach that oddly resembles the bundt pan, actually… And since butterscotch is my favorite flavor ever, you just completely blew my mind. I am definitely pinning this for later. Who knows when, but sometime.

    • Thank you! Butterscotch is one of my favorite flavors also. Oatmeal cookies with butterscotch chips are the best! : )

      Have a super week!

      Jenni

    • Thank you Cynthia! : ). I was sad to not see an Oscar post today. I hope you enjoyed your Sunday. What crazy and weird weather is this?!

      Have a beautiful week!

      Jenni

  2. Hi Jenni,
    I made this today and it was delish. I am wondering how you got the pudding mix to dissolve into the butter? I gave up when it was gooping up in my whisk. Tasted great nonetheless!

    • Hi Katie!

      Thank you for trying it! I am glad you like it. I finished off the third one I have made in the last two weeks yesterday. Eeek! I always use a fork and whisk the pudding into it like I would an egg to scramble. It does not dissolve all of the way, but I know it incorporates in the baking process as it comes together. I actually used to just put the pudding mixture into the sugar mixture, but it dyes the monkey bread a weird orange. So, now I simply add it to the butter. If there is any of it left on the bottom of the pan, I just scrape it up and put it on top. I will edit the recipe to be more clear on the pudding part. I am sorry I was not clear on that. Thank you so much for letting me know. : ). I reheat portions of the leftovers in the microwave for twenty seconds when I eat it over the next few days.

      Have a great week!

      Jenni

    • Thank you for that!!!! Yes, you are right! I accidentally deleted the 3.4 part!!! I just fixed it. So it is a 3.4 oz package. : )

      Have a sweet week!

      Jenni

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