More Than Recipes
Good Buddy Butter Club
Menu
Profile
Sticky butterscotch pull-apart Bundt bread glazed with brown sugar syrup and topped with chopped pecans on a vintage serving plate.

Sticky Butterscotch Pull-Apart Bundt Bread

Soft Hawaiian rolls soak up buttery brown sugar and butterscotch as they bake together in a Bundt pan. Turn out the sticky pull-apart bread with its nutty topping and let everyone tear off a warm piece.

By Betty Lou Gardner1 hrUpdated 2026-08-25

This Sticky Butterscotch Pull-Apart Bundt Bread is gooey, buttery, and filled with warm butterscotch caramel flavor soaked into soft Hawaiian rolls! Finished with crunchy pecans or walnuts and a rich syrupy topping that settles between every pull-apart piece, it’s the kind of cozy breakfast bread that feels especially perfect for holiday mornings and family brunch tables.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is exactly the sort of breakfast bread I make for holidays because it looks much fancier than the amount of work it really takes. Sometimes I drizzle a little extra caramel sauce over the top before setting it on the table, and I think these pull-apart breads taste best while everybody’s still standing around the kitchen pulling pieces off with their fingers instead of bothering with plates right away.

How to Make Sticky Butterscotch Pull-Apart Bundt Bread

◆
Dry butterscotch pudding mix, chopped pecans, and brown sugar spread in the bottom of a dark Bundt pan on a vintage kitchen counter.
01

Prepare the Pan and Rolls

Grease the Bundt pan thoroughly and cut each Hawaiian roll in half so the topping can reach more of the soft interior.

Cut Hawaiian sweet roll pieces arranged in a dark Bundt pan beside the roll package, chopped pecans, and melted butter.
02

Layer the Pan

Combine the nuts and dry pudding mix, then arrange them with the roll pieces in two even layers.

Melted butter being poured from a glass measuring cup over Hawaiian roll pieces in a Bundt pan.
03

Make and Pour the Butterscotch Mixture

Warm the butter and brown sugar until evenly combined, then pour the mixture slowly over the rolls.

Butterscotch pull-apart bread bubbling and browning in a Bundt pan inside the oven.
04

Bake Until Gooey and Golden

Let the assembled bread rest briefly, then bake until the syrup is bubbling and the exposed rolls are golden.

A hand lifting one sticky butterscotch pull-apart bread piece from a pecan-topped Bundt ring on a vintage serving plate.
05

Invert and Serve Warm

Rest the bread for five minutes, loosen the edges, and invert it onto a serving plate while the topping is still fluid.

Sticky butterscotch pull-apart Bundt bread glazed with brown sugar syrup and topped with chopped pecans on a vintage serving plate.

Sticky Butterscotch Pull-Apart Bundt Bread

Soft Hawaiian rolls soak up buttery brown sugar and butterscotch as they bake together in a Bundt pan. Turn out the sticky pull-apart bread with its nutty topping and let everyone tear off a warm piece.

By Betty Lou Gardner

Prep15 minCook25 minTotal1 hrDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Instructions

  1. Nonstick cooking spray
  2. 1 package KING’S HAWAIIAN sweet rolls
  3. 1 cup walnuts or pecans, 1 package instant butterscotch pudding mix
  5. ½ cup butter, ½ cup brown sugar

Serving Suggestions

Nutrition (Approximate Per Serving)

Yield

1 pull-apart Bundt bread — Serving size: 2 pull-apart pieces

Calories
270
Carbohydrates
31 g
Protein
4 g
Fat
15 g
Saturated Fat
5.5 g
Cholesterol
20 mg
Sodium
250 mg
Fiber
1.5 g
Total Sugars
17.5 g

You May Also Like

Freshly baked cinnamon rolls covered with lemon glaze in a round baking dish.

Sunrise Cinnamon Rolls

2 hr 15 minMedium
Glazed orange Bundt cake with golden raisins and pecans, with one slice cut to show the tender crumb.

Orange Bundt Cake

2 hr 15 minEasy
Warm tart apple wedges with their peels intact, coated in a glossy cinnamon-butter syrup and served in a shallow vintage skillet.

Spiced Apple Slices

30 minEasy
A loaf of Classic Holiday Fruit Cake with three slices showing red and green candied fruit, raisins, currants, and chopped nuts on a vintage Christmas platter.

Classic Holiday Fruit Cake

5 hrEasy
Sliced boiled raisin cake with walnuts and raisins on a wooden board beside a cup of coffee.

Boiled Raisin Cake

5 hrEasy
Slice of Millionaire’s Pie layered with chocolate chips, coconut, and pecans, served with whipped cream and caramel drizzle.

Millionaire’s Pie

3 hr 30 minEasy
Steamed cranberry molasses pudding with a slice removed and warm cream sauce spooned over the top on vintage floral dishes.

Steamed Cranberry Pudding

3 hr 20 minMedium
A holiday platter piled with pieces of chocolate-covered walnut toffee bark.

Chocolate Walnut Toffee Bark

1 hr 30 minMedium
Holiday Delight Candy squares packed with candied cherries, candied pineapple, Brazil nuts, pecans, and walnuts on a holly-patterned holiday platter.

Holiday Delight Candy

10 hrMedium
Powdered-sugar-coated honeyed brandy rum truffles piled on a vintage holiday plate with walnuts, coffee, and Christmas greenery.

Honeyed Brandy Rum Truffles

2 hr 30 minEasy
Snow Drop Butter Cookies prepared and ready to serve.

Snow Drop Butter Cookies

1 hr 50 minEasy
Walnut banana bread with a deep golden crust, sliced on a wooden cutting board beside ripe bananas and vintage floral kitchen linens.

Betty’s Banana Bread

2 hr 30 minEasy
Showing You May Also Like 1 through 4 of 12
Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

Learn More →

What Cooks Are Saying

◆
—

No reviews yet

00
00
00
00
00

Review Sticky Butterscotch Pull-Apart Bundt Bread

Your review will be held for moderation. Approved reviews display the name you enter below; your email is never published.

Rating
Choose 1 to 5 stars

Loading approved reviews…

A question about this recipe?

Send ingredient, instruction, or correction questions to the recipe inbox.

Email Recipesrecipes@gbbutterclub.com