Butterscotch Coffee Cake Pull Apart

by Merrill Smith

A.K.A. Monkey Bread 

24 frozen Rhoades bread rolls (frozen food section, 12-36 balls per pkg.)
1 pkg. butterscotch pudding – dry (Cook and Serve, do not use instant)
1 stick butter
3/4 c. brown sugar
2  tsp. cinnamon

Chopped nuts (optional)

The night before:

1)      Melt butter; add brown sugar and cinnamon and cook until bubbly, stirring well.  Do not overcook (i.e. boil hard).  Stir in nuts if desired.

2)      Sprinkle 1/3 of dry butterscotch pudding in bottom of bundt cake pan (spray pan with no stick).

3)      Arrange 10-12 frozen rolls in greased tube pan.

4)      Spoon ½ butter/sugar syrup over rolls.

5)      Sprinkle 1/3 of dry butterscotch pudding over rolls.

6)      Arrange remaining 12-14 rolls in bundt pan.

7)      Sprinkle remaining 1/3 of dry butterscotch pudding over rolls.

8)      Spoon remaining butter/sugar syrup over rolls.

9)      Cover tightly with foil forming a tent so rolls do not touch foil when rising.

10)   Leave on counter overnight.

The next morning:

1)      Preheat DO (12” Deep) to 350 degrees. 

2)      Uncover rolls and bake for 30 minutes or done.

3)      Let stand 5 minutes. (Less than 5 minutes syrup runs all over.  After 5 minutes syrup begins to harden.)

Carefully turn out on serving plate.