Butterscotch Bubble Bread | Comfort Food

This is my version of my Aunt Helen’s butterscotch bubble bread recipe and I think I nailed it! Hunks of bread and just enough ooey gooey goodness without making you feel like you have to exercise the whole day to work off the butterscotch bubble bread!

The monkey bread on a blue platter with butterscotch drizzled over it

This bread is so delicious, but I don’t make it often. When I do, I have to control myself from gobbling it all down.

That’s how delicious it is. And that’s why I don’t make it often.

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When you make it, and notice I didn’t say if you make it, you will understand.

So make it when you have guests. You will thank me.

One of the things I love about this recipe is it has just the right amount of butterscotch, not so much you’d have to exercise for a week to work it off.

A little about me

I don’t know about you, but I have struggled with weight issues my whole life.

So, when I look at some dishes, I think, “Yikes, that’s a lot of calories!”

Which is why you will notice on this blog, I usually cut down on the sugar in my sweets and try to use fairly healthy ingredients in my meals.

I do this because, as I’ve stated a bunch of times on the blog, I am a little frightened of how excessive foodies are getting with their sweets. I worry for young people.

Could I have made this butterscotch bubble bread with more butterscotchy goodness?

You bet I could. But I never want a food item to swim in something when a lesser amount would be just as good. Not only good, but healthier.

Off my soapbox.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Helpful tips

  • Since you are going to make this for breakfast – or so I’m assuming, you need to defrost the bread. This recipe uses 1.5 loaves.
  • The bread needs 6 hours to defrost so place the two loaves in the refrigerator. You don’t want to raise the bread yet.
  • I put the loaves in the refrigerator at 3:00 p.m. so I can start the next step at 9:00 p.m.

How to make the butterscotch bubble bread

Step one

I’m showing you this photo below to show all the ingredients together but there is a timing to the recipe. See helpful tips.

Gather the ingredients – frozen white bread, butter, butterscotch pudding, brown sugar, nuts and cinnamon.

My aunt used to make this recipe, but she made it with frozen raw bread rolls, but I couldn’t find them.

Frozen white bread dough, butter, cinnamon, butterscotch pudding and sugar

Time delay

See helpful tips. You’re going to start this portion of the recipe at 9:00 p.m.

Step two

Get a 12 cup bundt pan and spray it with cooking spray.

Step three

Cut the 1.5 loaves in chunks and roll each chunk between your palms and place in the pan.

The chunks don’t have to be perfect balls as they will fuse together as they rise and when you bake them.

Step four

Sprinkle pecans on the dough balls. Use as many as you like.

Pecans sprinkled on the dough in the bundt pan

Step five

Add the pudding mix and brown sugar in a bowl and whisk together. Sprinkle onto the dough balls.

Brown sugar and butterscotch pudding mix on the dough in the bundt pan

Step six

Melt a stick of butter in a small saucepan and pour it over the pudding mix.

Melted butter poured on the dough in the bund pan

Step seven

Cut a piece of plastic wrap and spray a little nonstick coating on it and carefully place the plastic wrap on the raw butterscotch bubble bread and place it in the fridge overnight to rise. (8 hours)

Fast forward next day

Step eight

Preheat the oven to 350 degrees Fahrenheit.

The dough risen in the pan with pecans on it

Step nine

Bake for 25 – 30 minutes.

Let the bread rest for 5 minutes in the pan before turning it out onto a plate.

The monkey bread on a blue platter with butterscotch drizzled over it

Some of the butterscotch mixture was still in the Bundt pan after I removed the bubble bread, so I dribbled it over the top.

I break off a few pieces of the butterscotch bubble bread and bite into one of them before I put it on the plate.

A few pieces torn off bread with butterscotch topping and nuts

Success!!  It tastes just like my Aunt’s version used to enjoy.

Now remember, you can also DIP the bubble bread in the lovely butterscotch sauce before eating each piece.  How great is that?

I hope you enjoyed this recipe as much as I did eating the bread.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Pull apart bread with a glaze on it on a blue plate - square

Helen’s Butterscotch Bubble Bread

This delicious and addictive butterscotch bubble bread is so good, you’ll need a bunch of peeps to help you eat it!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: Breakfast
Keyword: butterscotch bubble bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 portions
Calories: 412kcal


  • 1 1/2 loaves frozen bread I used Rhodes brand
  • 1/2 cup pecans
  • 3.5 ounce butterscotch pudding mix NOT instant, but cook and serve
  • 1/2 cup brown sugar
  • 1/2 cup butter melted


  • Let the frozen bread thaw in the fridge for six hours so start at least 3:00 pm
  • Before bed, spray bundt pan with cooking spray
  • Cut up 1 1/2 loaves of bread into 2 inch balls
  • Add dough balls in the pan
  • Mix the pudding and sugar together and sprinkle on the dough balls
  • Pour melted butter on the pudding mixture
  • Spray some plastic wrap with PAM and cover the bundt pan
  • Place pan in the fridge over night and it will rise nicely (8 hours)

Next day

  • Preheat oven to 350 F
  • Bake for 25 – 30 minutes
  • Rest in pan for 5 minutes before turning it onto a plate
  • Grab a hunk of bread and yank
  • Bite
  • Eat
  • Smile
  • Enjoy
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I’m not going to add the time needed to thaw the dough or let it rise. If you need to know, it’s another 16 hours.
Helpful tips
  • Since you are going to make this for breakfast – or so I’m assuming, you need to defrost the bread. This recipe uses 1.5 loaves.
  • The bread needs 6 hours to defrost so place the two loaves in the refrigerator. You don’t want to raise the bread yet.
  • I put the loaves in the refrigerator at 3:00 p.m. so I can start the next step at 9:00 p.m.


Serving: 1portion | Calories: 412kcal | Carbohydrates: 17g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 123mg | Potassium: 29mg | Sugar: 15g | Vitamin A: 235IU | Calcium: 13mg | Iron: 0.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. I LOVE butterscotch but I hardly ever make anything with it. This looks and sounds absolutely amazing and I 100% believe you when you say it’s easy to gobble down the whole thing. It’s always so exciting when you’re able to re-create something from childhood perfectly!

  2. Oh wow Elaine, this is such an awesome bread, I would love to grab a few pieces and gobble them, then I’d grab a few more and a few more…. 🙂

  3. Wow, this does look really indulgent. A real treat. We all deserve it once in a while, don’t we? 🙂

  4. Monkey bread or bubble bread this looks like a winner of a recipe. Such a great way to celebrate the sweet things – I can’t turn down butterscotch in any fashion.

  5. This looks lovely, Elaine. You’ve done your Aunt Helen proud ? I could not agree with you more on the overindulgence of sweets these days. The amount of sugar (natural or not) some everyday recipes call for is truly concerning. As to a guilty pleasure – I love a little square of dark chocolate on occasion…. or very occasionally, tiramisu.

  6. This bread is evilly delicious. As for guilty pleasures, I don’t have many because they make me feel, you know, guilty. Frozen yogurt is one. Chips are another. Daily confession: check!

  7. My mother-in-law has a recipe very similar to this one using the dinner rolls too. It always disappears fast. I love how you layered in the flavors, and it looks great using a bundt pan. Super yummy special treat. Yum!

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