Butterscotch Pull Apart Bread

I couldn’t find any of the frozen bread dough that I use to make Overnight Monkey Bread when out grocery shopping last week. Instead, I tried using King’s Hawaiian Sweet bread and box of Jell-O Cook and Serve Butterscotch Pudding (plus butter and brown sugar).

The pudding gives it a rich, caramel flavor and the bread was perfect – sweet, soft interiors and crunchy outsides.

Ooey gooey goodness and perfect for a Christmas morning! The four of us (Mom, Dad, Michelle and I) devoured the whole thing!

12 King’s Hawaiian Sweet Rolls
½ cup melted butter, divided
½ cup brown sugar
1 (3.5 ounce) package Jell-O Cook and Serve Butterscotch Pudding
½ cup chopped pecans

Preheat the oven to 350 degrees F. Generously butter a large casserole dish.

Cut each roll into 4 pieces. Place in a large bowl. Pour ¼ cup melted butter over the dough. Toss to coat. Add the chopped nuts and then put the buttered bread into the prepared pan. Sprinkle ½ cup brown sugar evenly over the rolls and butter. Sprinkle the dry pudding mix over the brown sugar. Top with the remaining ¼ cup melted butter.

Bake for 20-25 minutes or until the top is golden brown. If the pudding is still a little dry after 20 minutes, stir and return to the oven for 10 minutes. Let cool five minutes in the pan before running a knife around the edge to loosen. Invert over a bowl and serve.