5 Ingredient Monkey Bread

filed under: Bread on March 23, 2011

5 Ingredient Monkey Bread is an ooey-gooey pull-apart roll with a caramel glaze that is as easy to make as it is yummy! If you are so inclined, I also have a from-scratch Homemade Monkey Bread that you will definitely love!

Inside of 5 Ingredient Monkey Bread

5 Ingredient Monkey Bread

There are more names for monkey bread than there are ingredients in this recipe! This fun-to-eat bread is also known as monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, and a few more names that I can’t remember right now. No matter what you call it, you will pull off an ooey-gooey, caramel-like piece of bread every time. The secret ingredient is the butterscotch pudding mix!

Steps for Making 5 Ingredient Monkey Bread - rolls, then pudding, then sauce, then rising time

Monkey Bread Ingredients

Rolls: There is no need to make your own homemade rolls; simply buy a package of Rhodes rolls. And, you don’t even have to thaw them ahead of time! Just look for the bake and serve dinner rolls.

Butterscotch Pudding Mix: Make sure you buy the COOK and SERVE pudding mix for the monkey bread, not instant.

Butter: Use a stick of unsalted butter, melted. (You can use salted butter.)

Brown Sugar: I prefer light brown sugar.

Nuts: Adding nuts is optional in this recipe. You could try adding walnuts or pecans if desired.

5 Ingredient Monkey Bread from Overhead on a White Plate


How to Make 5 Ingredient Monkey Bread

This recipe is super easy, but it does require the rolls to sit out overnight before baking, so keep that in mind. To get started, first, spray a 10-inch bundt pan with nonstick cooking spray. Next, add the rolls to the pan, spreading them around it. (If you are adding nuts, add them before adding the frozen rolls.)

Next, sprinkle butterscotch pudding mix (cook & serve only, not instant) over the rolls. In a separate bowl, combine melted butter, brown sugar, and cinnamon. Evenly pour the mixture over the rolls.

Leave the rolls on the counter, uncovered, overnight, or about 8-10 hours. If you prefer to cover the rolls, you can use a lightly sprayed piece of plastic wrap. When ready, bake the rolls for 25-30 minutes. If the tops of the rolls get too brown in that time, cover with aluminum foil.

Remove the monkey bread from the oven and carefully invert the rolls onto a plate. Be careful of the hot caramel glaze. Serve them warm.

Hand Taking Apart 5 Ingredient Monkey Bread

Do the Rolls Have to Sit Out Overnight?

I found that letting the rolls rest for 8-10 hours was ideal. However, if a quicker rise is desired, you can put the frozen rolls in a warm place. Then, it takes about 4 hours for the rolls to rise to the top of the bundt pan and be ready to bake. If you let them sit out more than 12 hours, they can get a little too big that they start to deflate.

Can I Use a Different Pan?

Generally, monkey bread is made in a bundt pan. But, you can definitely use a different type of pan to get the same delicious pull-apart Monkey Bread. You could use a casserole pan. But, the cooking times could vary when you are using a different pan. Be sure to check the middle of the bread for doneness. A bread pan or springform pan would also work.

Looking for More Pull-Apart Bread Recipes?

Orange Monkey Bread

Apple Fritter Monkey Bread

Sprinkles Monkey Bread

Savory Breakfast Monkey Bread

5 from 10 votes
Monkey Bread
Prep Time
10 mins
Cook Time
30 mins
Sit Overnight
10 hrs
Total Time
40 mins

5 Ingredient Monkey Bread is an ooey-gooey pull-apart roll with a caramel glaze that is as easy to make as it is yummy!

Course: Breakfast
Cuisine: American
Keyword: 5 Ingredient Monkey Bread, monkey bread
Servings: 12
Calories: 301 kcal
Author: Amanda Rettke--iambaker.net
  • 20 Rhodes dinner rolls, frozen
  • 1 package (3.5 ounces) COOK & SERVE butterscotch dry pudding mix, do not use instant
  • ½ cup (1 stick, 113g) melted butter
  • ¾ cup (150g) brown sugar
  • 1 teaspoon cinnamon
  • chopped nuts, optional
  1. Spray a 10-inch bundt pan with nonstick cooking spray.

  2. If adding nuts, sprinkle them in the pan.

  3. Add twenty frozen rolls around the pan.
  4. Evenly spread the dry pudding mix over rolls.

  5. In a medium bowl combine melted butter, brown sugar, and cinnamon. Pour evenly over rolls.

  6. Leave on the counter, uncovered, overnight. (If you want to cover the rolls, spray a piece of plastic wrap with non-stick spray and loosely place it over the pan.)

  7. When ready, preheat the oven to 350°F. Bake for 25-30 minutes. (If the top is getting too brown, loosely cover with aluminum foil.)

  8. Immediately invert rolls onto a large plate. Serve and enjoy!

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  • Jenny Dukeshire says:

    What are Rhodes rolls?

    • Amanda Rettke says:

      It’s a frozen, pre-made roll found in the frozen food aisle.

  • Babalwa Lindey Meko-ludonga says:

    This looks delicious I will definitely try this recipe thank you for sharing

  • Linda says:

    I love your recipes and videos! Thank you🤶🎅🌲🌻

    • Amanda Rettke says:

      Thank you!

  • Cheryl Pierce says:

    I love that you are a down to earth person, “human” you are delightful with your everyday life situations and demonstrate that this is a part of baking, hey life happens in between the love of baking! Lol I love your easy to follow recipes as well as the , hey do you believe I made this masterpieces! Congrats to you lady, you got this!

    • Amanda Rettke says:

      Thank you SO much, Cheryl! <3

  • Laura says:

    Did it!! Great job and delicious too

  • Connie says:

    My grandma has been making this exact recipe since I was a little girl. Now I make it for my kids every Christmas morning. I love it!

  • Irene Cloyd says:

    Question: I am making your five ingredient Monkey bread, and very excited to be doing so. I have a question. How do you store it? Can it be frozen after it’s baked? I have a small family and don’t want to waste a bit of it!

    • Amanda Rettke says:

      Hi Irene! I would place it in a Tupperware and you can store it on the counter or refrigerator. It should reheat well. I wouldn’t freeze it, the caramel will change consistency and might be weird!

  • Crystal says:

    We looked for cook and serve pudding but could not find it. What’s the difference? Also, what size pudding package? Thanks!

  • Langrine says:

    I love to learn you recipes to bake for my lil family thank you

  • arlette says:

    what size pudding package. the small one or the large one?

    • Amanda Rettke says:


  • Wanda wilson says:

    Can you use biscuits instead?

  • Red Tiger says:

    Easy to prepare monkey bread. So gooey and delicious. Family loves this one. Excited to try more of your recipes.

  • Jann McLaughlan says:

    YUMMY!!! My Family LOVES this ANYTIME❤So easy to PLEASE😍

  • Norma Nay says:

    Small or big box of pudding

  • Joan Meyer says:

    What size box cook n serve pudding.

    • Elizabeth Keeney says:

      Hi, Joan! I work with iambaker and am happy to help with questions. You will need a 3 ounce box of the cook and serve pudding. Have a great day!

  • MJ says:

    How long did you bake the small one with only 12 rolls? I want to make a small one but I don’t have a mini bundt pan, so I’m going to use an 8″ cake pan. As long as the center cooks through it should be ok, right?

  • Teri Cudaback says:

    Ok I made this last night about 9pm it is now 530am and the dough is over the top. So I wonder what it would have looked like at 12 hours? Will this still be alright? I hope so. Seems I never have much luck with yeast made products. I feel it’s not going to turn out right. Ugh!!

  • Teri Cudaback says:

    Maybe you’re right about the 12 hrs. Or maybe I should have baked it 5-10 more min. Cause although the dough was up over the edges, which I punched down slightly, it was kinda doughy when baked. Great flavor and I will try again.

  • Lisa Patton says:

    I’ve been making this recipe for over 20 years at Christmas will vanilla cook and serve pudding. This year I realized that I had accidentally bought instant and it truly make a a difference. No ooey gooeyness, it was really dry and just not the same. Won’t make that mistake again

  • Diana says:

    I have been making the monkey bread with butterscotch pudding and it is good. Today I made it with your recipe adding the cinnamon, stirring in the melted butter instead of cooking the sugar and butter and instead of using 24 rolls in a pan I used 20. I also cut the rolls into four pieces each. I made 2 pans for brunch and they were delicious!

  • Michelle says:

    Think I could use vanilla pudding? I’m having a hard time finding butterscotch cook and serve.

    • Elizabeth Keeney says:

      Hi, Michelle! I work with iambaker and am happy to help with questions. Yes, you could use vanilla cook and serve; it will just alter the flavor. Have a great day!

  • Karen Tomecek says:

    What kind of Rhodes rolls do you use? I found white dinner rolls, artisan french rolls, and bake n serv soft white rolls.

  • Angela Moreau says:

    My mom used to make these for us. Now, my girls insist on them for Christmas morning. This is exactly how we’ve made these for many, many years!

  • Tracy says:

    I’ve tried other recipes and they aren’t as good. This is the best. Been making it for a long time. So fast. Perfect to bring to any breakfast/brunch gathering. A big his with kids.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.