Best 20 Bubble Bread Recipes

OVERNIGHT BUBBLE BREAD

Steps:

• Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
• Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Bake for 20 to 30 minutes, until golden brown.

BUTTERY BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.

CINNAMON-BUTTERSCOTCH BUBBLE BREAD

Steps:

• In a small bowl, mix the brown sugar, sugar, pudding mix and cinnamon. Place 12 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1/2 cup pecans and 1/4 cup butter. Repeat layers., Cover with a kitchen towel; let thaw and rise at room temperature until doubled, about 6-8 hours., Bake at 350° for 25-30 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 5 minutes before inverting onto a serving plate. Serve warm.

GARLIC BUBBLE BREAD

Steps:

• In a bowl, combined butter, parsley, garlic powder and garlic salt.
• Cut dough into 1" pieces; dip into butter mixture.
• Layer in a greased 9" x 5" x 3" loaf pan.
• Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees for 30 minutes or until golden brown.

HOMEMADE CINNAMON BUBBLE BREAD

Steps:

• soften yeast in warm water according to directions on package.
• in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl.
• add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
• add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
• place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours).
• punch down and let rest for 10 minutes.
• mix the remaining sugar and cinnamon.
• shape dough into balls about 28 about golf ball sized
• roll each dough ball in melted butter and then cinnamon sugar.
• and place in greased bundt pan cover and let rise til double (about an hour).
• bake in oven at 350 for 35-40 minutes.

PARMESAN-BACON BUBBLE BREAD

Steps:

• Turn dough onto a lightly floured surface; divide and shape into 16 rolls. Place butter in a shallow bowl. In a large bowl, combine the shredded Parmesan, half the bacon, half the green onions, grated Parmesan, seasoning blend and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack pieces in a greased 9-in. cast-iron skillet., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Top with remaining bacon and green onions. Serve warm and, if desired, with Alfredo or marinara sauce.

CINNAMON BUBBLE BREAD

Steps:

• Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
• Punch down bread dough after it has thawed and doubled in size.
• With a sharp knife, cut dough into 32 equal pieces.
• In a small bowl, combine ground cinnamon and sugar - Mix well.
• Roll each piece of dough in sugar mixture until evenly coated.
• Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan.
• Bake at 350 for 25-30 minutes.
• Remove from pan and cool on cooling rack.
• In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze.
• Stir until smoothand drizzle over bubble bread.
• Slice and serve warm.

THREE CHEESE GARLIC BUBBLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan with cooking spray.
• Put thawed rolls in pan and cover with plastic wrap sprayed with cooking spray.
• Let rise for 1 hour.
• Melt butter in microwave with cracked clove of garlic.
• Mix cheeses together in a bowl.
• Remove garlic clove from butter.
• Dip each roll in butter then roll it around in the cheese mixture.
• Put each roll back in pan and sprinkle entire top with garlic powder.
• Sprinkle any remaining cheeses over top of rolls.
• Bake at 350 for about 30-45 min or until golden brown.

JALAPENO AND CHEESE BUBBLE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Cut each biscuit into quarters and dip half into the melted butter. Place in the prepared pan. Top with 1/2 of the pepper Jack cheese, 2 tablespoons jalapenos, and 1/4 teaspoon garlic powder. Dip the remaining biscuit pieces in butter and place in the pan; top with remaining cheese, jalapenos, and garlic powder.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.
• Cool in the pan for 10 minutes. Run a knife around the edge to loosen; remove from the pan. Serve warm.

ONION-GARLIC BUBBLE BREAD

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients., Divide dough into 24 pieces. Dip each piece in onion mixture; place in a 10-in. fluted tube pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 1 hour. , Bake until golden brown, 20-25 minutes. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with marinara sauce.

LEMON BUBBLE BREAD

Steps:

• In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
• Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
• Stir well and cool to lukewarm.
• Sift and measure flour.
• Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
• Beat well, add eggs and beat well again.
• Add 3 1/2 cups more flour and beat as well as you can.
• Reserve remaining 1/2 cup flour for flouring the board later.
• Cover and let rise in a warm place for 1 hour or until double in bulk.
• Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
• Punch down dough, turn out onto floured board and knead 100 times.
• Divide in half.
• Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
• Generously butter a large bundt pan.
• Shape pieces of dough into round smooth balls.
• Place in bottom of pan in rings.
• Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
• End with melted butter and sugar- rind mixture.
• Let rise until above rim of pan.
• Bake in preheated 350F degree oven for 35-40 minutes.
• Watch to make sure top doesn't get brown too quikly.
• Cover with foil if necessary.
• Cool for 5 minutes.
• Loosen sides with a long knife and lift out of pan.

LEMON BUBBLE BREAD

Steps:

• Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
• Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
• Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
• Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
• Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
• Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.

HERB BUBBLE BREAD

Steps:

• In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside., Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9x5-in. loaf pan., Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

MAPLE BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture., Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

BUTTERSCOTCH BUBBLE BREAD (MONKEY BREAD)

Steps:

• Mix all dry ingredients in a dish.
• Place melted butter in another dish.
• Split loaf of bread in half long ways, then each half in half again long ways.
• Cut into 1 inch cubes.
• Dip each cube into butter, then into dry ingredients, covering well.
• Place into well greased bundt pan.
• Sprinkle any remaining dry ingredients and butter over top.
• Let rise 1 hour.
• Bake @ 350 for 20 minutes.
• Remove from oven and let stand ONLY 2 minutes.
• Place plate or platter on top of pan and invert.

BUBBLE BREAD

Steps:

• 1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
• 2. Melt the butter. As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
• 3. In a small bowl, mix the cinnamon and sugar. You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
• 4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
• 5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
• 6. Place half the bread dough balls in the Bundt pan in a circular pattern.
• 7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
• 8. On top of the butterscotch pudding, sprinkle the brown sugar. You may need more brown sugar, depending on how much you put in the first time.
• 9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
• 10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
• 11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
• 12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
• 13. The next morning, preheat the oven to 350 degrees F.
• 14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
• 15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
• 16. Bake for 45 minutes. Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
• 17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
• 18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.

PIZZA BUBBLE BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch baking pan.
• Unwrap the tube of biscuit dough. Gently separate biscuits; cut each into 4 parts.
• Mix sauce and Monterey Jack cheese together in a large bowl. Add biscuit parts; toss to coat. Pour the sauce-biscuit mixture into the prepared baking pan.
• Bake in the preheated oven until biscuits are golden, 15 to 20 minutes. Remove pan from oven; top with mozzarella cheese. Continue baking until cheese is melted, about 5 minutes. Cool for 3 minutes before serving.

GARLIC CHEESE BUBBLE BREAD

Steps:

• Divide dough into 10 portions. Cut string cheese into 10 pieces. Wrap each portion of dough around a piece of cheese; shape into balls. Place in a greased 9x5-in. loaf pan. , In a large bowl, combine the butter, Parmesan cheese and garlic salt until blended; spread over top of dough. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

FIESTA BUBBLE BREAD

Steps:

• 1. In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan.
• 2. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm.

ORANGE-CHOCOLATE BUBBLE BREAD

Steps:

• Heat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; stir.
• Separate dough into 16 rolls. Cut each in half crosswise. Place half of the roll pieces, cut edge down, in greased pan. Spoon and spread half of marmalade over rolls, avoiding touching sides of pan. Drizzle with half of melted butter. Layer with remaining roll pieces and marmalade. Sprinkle with chocolate chips. Drizzle with remaining butter.
• Bake at 375°F. for 22 to 32 minutes or until rolls are golden brown and dough appears done when slightly pulled apart. Cool in pan for 2 minutes. Invert onto serving platter. Cool 15 minutes.
• Stir icing to soften. Spread over warm bread. Slice or pull apart bread to serve.