This monkey bread recipe with frozen bread dough has pockets of delicious gooey brown sugar and butterscotch. Each piece of bread is rolled in cinnamon sugar and piled on top of a buttery brown sugar mixture.
Place the frozen bread out on a greased baking sheet. Spray the tops of the loaves with nonstick cooking spray. Cover loosely with plastic wrap and let it unthaw. The dough should be cold but thawed. It took about 2 hours for me.
Preheat oven to 350 degrees. Spray a 9-inch bundt pan with nonstick cooking spray.
In a small bowl, add in the light brown sugar and the dry butterscotch pudding mix. Stir to combine. Set aside 1/2 cup of the brown sugar/butterscotch mixture.
Pour the brown sugar/butterscotch mixture into the prepared bundt pan. Drizzle the 1/2 cup of melted butter on top.
In a shallow dish, add in the remaining 1/2 cup of brown sugar/butterscotch mixture, granulated sugar, and cinnamon. Stir to combine.
Cut the thawed dough in 1/2-inch slices. Each slice should be cut into 6 to 7 pieces.
Roll the pieces of dough into the shallow dish of cinnamon and sugar.
Try to evenly spread the pieces of dough out on top of the mixture brown sugar/butterscotch inside the bundt pan.
Once the bread is all in the bundt pan, pour the rest of the cinnamon and sugar on top of the bread. Tap the bundt pan on the countertop to distribute.
Pour the 1/4 cup of butter on top of the monkey bread.
Place into the preheated oven and bake for about 45to 50 minutes. Pull a couple of pieces up by the center of the bundt pan and if it comes out looking like bread instead of bread dough, it's done.
Immediately after the monkey bread is removed from the oven, place a plate with a lip on it on top of the bundt pan. Turn the monkey bread so the plate is on the bottom and the monkey bread is on top. Pull the bundt pan off and let cool.
Cover with plastic wrap and store for up to 4 days.