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Butterscotch coffee cake TSLC

I found a recipe for something similar to this in an old cookbook. It is kind of like monkey bread. I have tweaked the recipe to make it my own. This is so good with coffee in the mornings.  Your family and guests will love it.

1 cup walnut pieces
2 (7.5 ounce) cans Pillsbury Country Style Biscuits
1/2 cup butter or margarine or one stick, melted
1 cup sugar
2 teaspoons cinnamon
1 cup butterscotch chips
1/3 cup evaporated milk
Spread walnuts in a sprayed 9 inch round cake pan.  Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan. If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits.  Cook biscuits in a preheated 400 degree oven for 25 to 30 minutes.  While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly.  When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes.  Remove from pan to plate and serve.  ENJOY!
(See photos for cooking)
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  1. Can you use frozen rolls or do they have to be thawed out before using them ?

  2. I have a similar recipe but instead of melting the chips it called for a small package of butterscotch pudding. Mix it with the sugar/cinnamon and roll the dough in this as the recipe calls for. No need for the chips. It also says to pour the remaining butter over the dough before baking. It comes out like the picture and SO yummy !

  3. Oh wow, what a great take on monkey bread!! Yum, love the addition of nuts and butterscotch chips. I love adding banana to mine.

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