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.
Recipe link
Prep time15 min
Cook time25 min
Total time1 hr
- Course
- Dessert
- Cuisine
- Granny's Recipes, Holiday
- Difficulty
- Easy
- Est. calories / serving
- 270
Ingredients
- 1 package KING’S HAWAIIAN sweet rolls — 12-count, separated and cut in half crosswise
- 1 package instant butterscotch pudding mix — 3.4 oz, dry; do not prepare
- 1 cup walnuts or pecans — chopped
- ½ cup brown sugar — packed
- ½ cup butter — 1 stick
- As needed Nonstick cooking spray
Instructions
- Prepare the Oven and Pan: Position a rack in the center of the oven and preheat the oven to 350°F. Generously coat a 10–12 cup Bundt pan, including the center tube and every ridge, with nonstick cooking spray. Set the pan on a foil-lined rimmed baking sheet to catch any bubbling syrup.Nonstick cooking spray
- Prepare the Rolls: On a cutting board, use a serrated knife to cut each separated Hawaiian roll in half crosswise, creating 24 pull-apart pieces.1 package KING’S HAWAIIAN sweet rolls
- Combine the Nuts and Pudding Mix: In a small mixing bowl, stir together the chopped walnuts or pecans and the dry instant butterscotch pudding mix until evenly distributed.1 cup walnuts or pecans, 1 package instant butterscotch pudding mix
- Layer the Pan: Sprinkle half of the nut-and-pudding mixture evenly into the bottom of the prepared Bundt pan. Arrange half of the roll pieces loosely over the mixture, leaving small spaces for the topping to flow between them. Sprinkle over the remaining nut-and-pudding mixture, then arrange the remaining roll pieces on top.
- Make the Butterscotch Mixture: In a small saucepan over low heat, combine the butter and packed brown sugar. Cook for 2–3 minutes, stirring with a heatproof spatula, until the butter is completely melted, the sugar is evenly moistened, and the mixture is glossy and pourable. Do not allow it to boil vigorously.½ cup butter, ½ cup brown sugar
- Pour and Rest: Slowly pour the warm butter-and-brown-sugar mixture over the rolls, working around the outer edge and center tube so it reaches the entire pan. Cover the pan loosely with a clean kitchen towel and let the bread stand for 10–15 minutes.
- Bake: Place the Bundt pan and rimmed baking sheet on the center rack. Bake for 20–25 minutes, beginning to check after 18 minutes. The bread is ready when the syrup is actively bubbling around the outer edge and center tube, the exposed rolls are golden, and the pieces in the center are hot. If the rolls begin becoming dark before the syrup is bubbling throughout, tent the pan loosely with foil for the remaining bake time.
- Cool and Invert: Remove the pan from the oven and let the bread stand for 5 minutes. Run a thin knife or flexible spatula carefully around the outer edge and center tube. Place a rimmed serving plate over the pan and carefully invert the bread. Lift off the pan while the topping is still warm. Spoon any nuts or syrup remaining in the pan over the bread.
- Serve: Let the bread settle for 2–3 minutes, then pull apart and serve warm.
Notes
- Pudding Mix: Use one 3.4-ounce package of instant butterscotch pudding mix in its dry form. Do not prepare it with milk. Cook-and-serve pudding is formulated differently and should not be substituted without retesting the recipe.
- Roll Preparation: Cutting the rolls in half exposes more of their soft interior, helps the topping move between the pieces, and eliminates the need to poke the bread with a skewer.
- Nut Selection: The photographed version uses pecans. Walnuts may be used in the same quantity for a slightly more assertive nut flavor.
- Bundt Pan: Grease every ridge and the center tube thoroughly. Keep the Bundt pan on a rimmed baking sheet because the butterscotch mixture may bubble over during baking.
- Browning: The Hawaiian rolls are already fully baked, so begin checking them early. The exposed surfaces should be golden rather than very dark. Tent loosely with foil if they color too quickly.
- Make Ahead: The nuts may be chopped and the dry ingredients measured 1 day ahead. For the softest texture, cut the rolls, assemble the bread, and add the warm topping shortly before baking.
- Storage and Reheating: Refrigerate leftover bread in an airtight container for up to 3 days. Reheat individual portions in the microwave for about 10–15 seconds, just until the topping softens and the bread is warm.
- Optional Finish: A light caramel drizzle may be added immediately before serving, as mentioned in Granny’s Kitchen Notes.
Serving Suggestions
- Serve warm with Spiced Apple Slices, an optional caramel drizzle, or coffee.
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
Equipment
- 10–12 cup Bundt pan (Grease the center tube and every ridge thoroughly.)
- Rimmed baking sheet (Set beneath the Bundt pan to catch bubbling syrup.)
- Aluminum foil (Use to line the baking sheet and tent the bread if it browns too quickly.)
- Cutting board
- Serrated knife
- Small mixing bowl
- Small saucepan
- Measuring cups and spoons
- Heatproof spatula
- Clean kitchen towel
- Thin knife or flexible spatula (Use to loosen the outer edge and center tube before inversion.)
- Rimmed serving plate (Use a rimmed plate to contain the warm butterscotch syrup.)