I have to make a confession: I love monkey bread for breakfast. I know, I know, this
should be a desert, but there's something about the recipe below that I just can't resist. Dinner rolls get completely transformed when dusted with sweet and savory butterscotch, cinnamon, and sugar. Top it off with a caramel drizzle and you have officially captured my heart.
What I love about this recipe is that it's so easy to make ahead of time. Whether I'm serving it for dessert or for a decadent brunch, I know that I can throw this in the slow cooker and it will be ready whenever I am.
Butterscotch Caramel Monkey Bread
6-8
30 minutes
2 hours
2 hours 30 minutes
1 3.5-ounce package Jell-o butterscotch pudding mix
1/4 cup light brown sugar
1 tablespoon ground cinnamon
22 frozen dinner rolls, thawed
1 cup unsalted butter, melted
1/2 cup caramel sauce, plus additional for drizzling
Grease a 6 quart oval slow cooker with cooking spray.
In a large bowl, combine the butterscotch pudding mix, sugar, and cinnamon. Set aside.
Remove the dinner rolls from their package and roll them into small balls.
Place the melted butter in a small bowl.
Dip each roll first into the melted butter, then into the butterscotch mix, pressing it slightly into the mix until the dough is well coated.
Place the coated balls into a single layer in the prepared slow cooker and continue until all the dough is coated.
Sprinkle the dough balls with the remaining butterscotch mixture and top with the caramel sauce.
Place two pieces of paper towels over the slow cooker before covering with the lid to prevent the condensation from dripping onto the dough.
Cook on high for 1 1/2 hours to 2 hours, checking at 1 hour if your slow cooker runs hot.
Allow the mixture to sit, uncovered, for 5 minutes before serving.
Serve each piece with additional caramel sauce.
