Bubble Rolls were not on my radar until I made this easy, not from scratch recipe that is now a family favorite!
Semi-Homemade Bubble Rolls
When I asked the gang what they’d like for Christmas breakfast, 3 out of 4 replied, “Bubble Roll!”I was dreaming of whipping up a new egg casserole, French toast or some gourmet concoction. Nope, they wanted this simple recipe for monkey bread, rolls coated with caramel and baked in a tube pan.
Tips for Making Bubble Rolls AKA Monkey Bread
Now, I’ve made monkey bread from scratch, and even commented on my distaste for artificial butterscotch flavor in that post. But even so, besides my youngest, everyone who has tried this has been impressed.
- I’ve made a version replacing the butterscotch pudding with a box vanilla pudding mix and adding a teaspoon or so of cinnamon to the dry mixture. That version one was more pleasing to me, but the kids still prefer this original.
- This recipe is perfect for the holidays or overnight company. You set up the pan and let the rolls defrost and rise overnight. Just bake in the morning!
- Save this recipe for bubble rolls when you need a super easy, make-ahead breakfast or brunch recipe!
- 24 ounces frozen roll dough (I use half a package of Rhode's frozen white roll dough)
- 1 package butterscotch pudding mix, not instant
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup melted butter
- Spray 10 inch solid tube pan with Pam. Place rolls in bottom of pan.
- Combine brown sugar, sugar and pudding mix. Sprinkle evenly over rolls. Pour melted butter over rolls.
- Cover with a tent of foil sprayed with Pam. Let sit overnight on counter.
- In the morning, preheat oven to 350º. Bake 30 minutes. Remove from oven and let cool a few minutes. Carefully turn out onto serving plate (butterscotch glaze will be very hot).
Adapted from The Graham Inn's Recipes
Amount Per Serving: Calories: 0Total Fat: 0g