9x13 Monkey Bread

This soft, gooey pull-apart monkey bread comes together effortlessly in a 9x13 pan using canned biscuit dough and a buttery brown sugar butterscotch sauce for a quick and easy treat!

Course Breakfast

Cuisine Breads

Keyword pretzel monkey bread

Prep Time 15

Cook Time 24

Total Time 45

Servings

Calories 168kcal

Author Melissa Rose

Ingredients

3.5 ounce box butterscotch cook & serve pudding mix, unprepared (not the "instant" pudding!)
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 tubes jumbo buttermilk biscuits (I use Aldi brand)

Gooey Glaze

½ cup unsalted butter (i.e. 1 stick) cut into pieces (to help melt quicker)
¾ cup light brown sugar
1 teaspoon cinnamon
½ cup milk
1 teaspoon vanilla extract

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Instructions

Grease & line a 9x13" pan with parchment paper. Set aside.
In a medium-sized bowl, mix together dry butterscotch pudding powder (3.5-ounce box), granulated sugar (2 tablespoons), and cinnamon (1 teaspoon).
Cut each biscuit in 4 pieces and toss in powder mixture. Place in an even layer in the 9x13" pan.
In a large microwave-safe bowl or measuring cup, add cut unsalted butter (½ cup, i.e. 1 stick), light brown sugar (¾ cup), and milk (½ cup). Microwave for 2 minutes, then stir. If butter chunks still remain, microwave for another 1 minute.
To the liquid mixture, stir in the leftover pudding powder mixture, more cinnamon (1 teaspoon), and vanilla extract (1 teaspoon). Pour over biscuits.
Bake at 350℉ for 24-26 minutes, or until lightly brown and all biscuits look baked. Serve in the pan, or flip onto a rimmed tray (if you want to!). If you choose to flip it, allow it to cool for at least 5 minutes before flipping the entire thing onto a rimmed pan or serving plate. If you flip too soon, it will run off the counter (I've made this mistake).

Notes

Storage: Once cooled, store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual portions in the microwave the next day for 10-15 seconds to restore softness.

Freezing: Let the monkey bread cool completely, then wrap individual portions or the entire pan tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven at 300°F for 10-15 minutes or microwave individual pieces for 20-30 seconds until warm.

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