{Easier to Eat} MONKEY BREAD aka BUTTERSCOTCH PULL-APARTS

My husband's family is crazy about Monkey Bread. I'd honestly never even heard of it until shortly after meeting them all. Now it's become a staple at family breakfasts. I make them at night and bake them in the morning so that they're warm and deliciously gooey when we're ready to eat them. 

After having the Easy Garlic Parmesan Rolls for dinner and seeing the process that went into making those (so easy!) my husband wondered if we could do the same thing for Monkey Bread. Hmmm... it took me all of 2 seconds to respond- YES! 

Not long after we tried it. Loved it! Then tried it again. A new tradition was born! They're so much easier to eat and I have to say, because the sweet butterscotch mixture is able to spread more efficiently, they even taste better too! 

Monkey Bread {Butterscotch Pull-Aparts}

• 20 frozen dough rolls {Rhodes rolls}
• 1/3 cup Butterscotch Cook & Serve Pudding mix {just the dry mix}
• 1 TBSP cinnamon
• 1/2 cup butter
• 1/2 cup brown sugar

Step 1: If you're using a springform pan, put a piece of foil on the bottom to prevent spillage. Then place the entire pan on a cookie sheet. Add frozen rolls to pan. {You can also use 2 cake pans or a 9x13 pan. Springform pans are just easier since you'll eventually invert the rolls into a plate.}

Step 2: Set the rolls in a warm place to thaw out for about 45 minutes.

Step 3: Melt butter in a small bowl. Add in brown sugar. 

Step 4: Cut each thawed roll in half using kitchen shears.

Step 5: Sprinkle butterscotch pudding mixture over the top of the halved rolls.

Step 6: Pour butter-sugar mixture over the top. Using a rubber scraper, stir it all around to coat each roll. Then arrange rolls in 1 layer around pan.

Step 7: Cover pan with plastic wrap and let rise in a warm place for 1 hour. If you're making these at night for the next morning, cover them then just place in the fridge overnight.

Step 8: If you're baking them immediately after 1-hour rise: Preheat oven to 325 degrees. Bake rolls for about 30 minutes, until tops are golden brown.

If you're baking them the next morning: Preheat oven to 170 degrees. Bake rolls for 15 minutes. Increase temperature to 325 degrees and bake for an additional 25-30 minutes.

Step 9: Cool for about 10 minutes. Invert pan of rolls onto a plate. Use a rubber scraper and scrape any remaining yumminess from the pan and drizzle it over the rolls.

Step 10: ENJOY!

Hurry, they're almost gone!