If you stayed the night at my house when I was growing up, chances are you’ve had my mom’s Bubble Bread. The gooey rolls were always a big hit with me and my friends, and everyone always looked forward to breakfast! These rolls are simple to put together, and delicious to devour. Some know this as Monkey Bread, but no matter what you call it, it’s super yummy.
Personally, I can’t wait to make them for my kid’s sleepovers!
You can’t get much simpler than this: frozen dinner rolls, pudding mix, butter, cinnamon, and brown sugar!
Combine together the pudding mix, brown sugar, and cinnamon.
Place the rolls in a greased bundt or angel food cake pan, and pour the melted butter over the rolls. Since the rolls are frozen, the butter will instantly set up, but that’s okay.
Cover the rolls with the pudding mixture.
Cover the whole thing with a cloth napkin or tea towel, and let it sit on your countertop overnight.
In the morning, uncover the pan to find this:
Bake for about 30 min. The tops of the rolls will get a little brown, but you want to bake it long enough that all of the dough cooks.
Now, it’s time to invert onto a serving plate. You’ll have the best luck if you put the plate on top of the pan, and with one hand on the bottom of the plate and the other on the bottom of the pan. Flip it quickly and carefully!
And tear into it!
Bubble Bread
Ingredients
- 1 24- oz. package frozen dinner rolls approx. 20 rolls
- 1 3- oz. package butterscotch pudding mix not “instant”
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup melted butter
Instructions
- Combine pudding mix, cinnamon, and brown sugar. Place frozen rolls in a well-greased bundt pan. Pour melted butter over rolls. Sprinkle with pudding mixture. Leave pan out on the countertop overnight. Bake in a preheated 350 degree F oven for 30 min. Carefully invert onto a serving plate.
From my mother’s recipe file
September 2, 2010 at 10:01 pmOMG Alicia…I had no idea these were so easy! I am going to make them for our next breakfast meeting at school. Yummy!
June 25, 2011 at 8:41 pmThis looks great! I am going to have to make this soon! I love your site, btw. I have been reading it for awhile, just haven’t ever posted a comment, but I have been thinking about finding a recipe for bubblebread, or monkeybread. Now I have no excuse not to make it!
June 25, 2011 at 8:55 pmAnd this recipe is so simple, and so yummy; you have to make it 🙂 Be sure to let me know how it turns out. Thanks for reading!
September 12, 2011 at 8:02 am[…] dish my mom would put together when my sister or I had a sleepover. She would often do a pan of Bubble Bread, and also a Breakfast Casserole or two. Some good family friends of ours have this as Christmas […]
September 12, 2011 at 8:50 pmAlicia- I have been making Bubble Bread for over 20 years and always used a bundt pan. I love the idea of the angel food pan because it gives the dough SO MUCH EXTRA ROOM TO RAISE , however, when I tried the angel food pan a lot of the butter had leaked out of the pan when the rolls had finally thawed and warmed up. When baking it was the same problem.
What did I do incorrectly? Could you give some hints to prevent this?
Love your blog!
Thank you in advance-Diana
September 12, 2011 at 9:09 pmDiana– Thanks for reading! I am happy that you’ve found some new ideas to try in your kitchen 🙂
As to the problem with butter leaking out of the pan, do you have a 2-piece angel food cake pan? If so, you could try to mix the butter with the dry ingredients and put that over the rolls. The mixture will be pretty thick, and that might help it stay in the pan. Or, maybe you could try lining the pan with aluminum foil. I don’t know how well either of these ideas will work, as I haven’t ever tried them with a 2-piece pan (I don’t have one). I’m sorry that I’m not of more help, but please let me know if you try something that works!!
September 13, 2011 at 1:13 amOMGosh- Are you telling me that you have a 1-piece angle food pan? I feel like an idiot! Didnt even know they made them. (I use my moms 2-piece pan that is probably an antique.)
I will have to buy one…in the meantime, I will try your ideas-The idea of placing foil in the bottom is excellent and I will try that!
Thank you so much for your quick response and your outstanding ideas.
I just love your recipes and gorgeous pictures as well.
Thanks again!
September 18, 2011 at 12:20 amMe again- Could you tell me where you purchased your one-piece pan for your bubble bread? Thanks!
September 18, 2011 at 1:59 pmBelieve it or not, at a garage sale! I get most of my kitchen things second-hand or as gifts 🙂 This link to Amazon is probably the closest to my pan. You may even be able to find one at a store like Target or WalMart.
September 20, 2011 at 1:30 amOK-I’ll check it out! Thanks again for all your help!
September 26, 2011 at 2:50 pmI first came across your blog when I looked up monster cookies and then decided to stick around and see what else there was. I came across the link to bubble bread and was amused because we make these but we call them sticky buns and the only difference is we don’t add cinnamon but I bet it would be a good addition. I think no matter what you call them bubble bread, sticky buns and monkey bread they all equal yummy deliciousness. We tend to make this special treat for birthday breakfasts, and holiday breakfasts.
April 22, 2013 at 11:47 amamazing been trying to find this recipe for years and now i found it thankyou thank you o my goodness thank you!!!!!!!!!!!!!!!!
August 5, 2013 at 6:28 pmHi Alicia! Thank you so much for sharing this recipe! I’ve been looking for a recipe that is simple and doesn’t call for to many ingredients. This recipe is perfect! 😀 I am totally going to try this 🙂 Thanks again!
August 5, 2013 at 6:31 pmHey, I also had a question, I don’t have any cinnamon, could I just skip it?
August 5, 2013 at 9:00 pmYou could leave out the cinnamon. They would just be sweet, and not have that added layer of flavor.