Don't Fall Apart...Pull-Apart!

 

 

 

Oh, is there anything more sinful than sweet pull apart bread for breakfast, brunch, or dessert? It is way too easy to eat too much of this stuff. Why is it so good and yet so bad?

My advice to you is to make a ton of other things to eat so that people actually eat the recommended serving of these wonderful pull aparts. Or, make these when you have company coming over so they can help you eat it. If you don't make anything else, then someone might just possibly eat the equivalent of 8 rolls throughout the day.

So, enjoy these delicious rolls...with caution!

Above: I made this batch with instant butterscotch pudding. If you use instant pudding, it will still be delicious, but it won't be quite as caramel-like, it will be more sugar coated.

Butterscotch Sticky Rolls (Hot Rolls Pull-Aparts)

Ingredients:

20-22 frozen Rhodes bake-and-serve rolls
1/2 cup pecan pieces, or 1 cup whole pecans, optional
1 (3 oz) box regular (not instant) butterscotch pudding
6 tbsp melted butter
1/2 cup brown sugar
3/4 tsp. cinnamon

Directions:

Thaw rolls just until soft, but still cold. Cut rolls in half. Layer the following ingredients in a greased bundt pan: pecans, if using, soft but cold rolls, and one box regular (not instant) butterscotch pudding.

Combine melted butter, brown sugar, and cinnamon. Drizzle this mixture over the butterscotch pudding and rolls. Let rise until doubled in size, or even with top of bundt pan (roughly 3 hours on the counter, or overnight in the refrigerator). Be careful not to let the rolls rise up over the pan because they will continue to rise as they bake.

Preheat oven to 375 degrees F. Bake for 25-30 minutes. You may want to put a cookie sheet or some aluminum foil under the pan in case the butterscotch drips out of the pan (to avoid it making a mess of your oven).

Immediately after baking, loosen rolls from sides of the bundt pan with a knife and invert onto a serving plate.

Makes 10-12 servings.

Above: Using instant pudding.

 

Above: Using cook and serve pudding.

 

Source: My family has been making this recipe for years. I believe it was originally found in the newspaper. It is a Rhodes recipe. You can find their current version of the recipe (which is slightly different) here.

Notes: This time (the picture you see above), I used instant pudding because that is what I had on hand. It doesn't lend quite as much butterscotch syrupy goodness, but it still worked and tasted delicious.

The changes that you will find when you compare this version of the recipe to the current version found on the Rhodes Bread website include the following:

The use of 24 rolls instead of 20-22
Using only a 1/2 box of pudding (perhaps they mean 1/2 of a large box of pudding?)
The option/variation to use vanilla pudding in place of the butterscotch
The elimination of the cinnamon in the brown sugar/butter mixture
Melting the butter and brown sugar together instead of stirring the brown sugar into the already melted butter
The new version of the recipe instructs you to dip each of the roll halves into the pudding mix (rather than just pouring the pudding over the top)
The instruction to cover your bread with plastic wrap sprayed with cooking spray while it rises
The baking temperature is decreased to 350 degrees F.
The cooking time is increased to 30-35 minutes
The instruction to cover your pan with foil for the last 15 minutes of baking time

Anyway, as for the changes, I say take 'em or leave 'em. This recipe is absolutely delicious both ways (and believe me, I have made it both ways).

I would definitely suggest rolling the rolls in the pudding mixture. I would also suggest using the whole 3 oz box of pudding mix.

I'm intrigued by the option of using vanilla pudding in place of the butterscotch. I will definitely have to try that one of these days!

We have made this with and without the pecans. It is delicious either way.

Cinnamon Pull-Apart Bread (Cinnamon Sugar Monkey Bread)

Ingredients:

3 cans (7.5 oz each) refrigerated buttermilk biscuits
3/4 cup granulated sugar
1 tbsp. ground cinnamon
1/2 cup butter or margarine, melted

Glaze:
4 oz (1/2 of an 8 oz. pkg.) cream cheese, softened
1/2 cup powdered sugar
1-2 tbsp. milk

Directions:

Heat oven to 350 degrees F.

Cut each biscuit into quarters.

Mix granulated sugar and cinnamon in a medium bowl. Add biscuit pieces, in batches; toss to coat.

Place half the biscuits in greased 12-cup fluted tube pan (bundt pan); drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar.

Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 minutes; invert onto serving plate. Remove pan.

Beat cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

Makes 12 servings.

Nutrition information: 340 calories, 19 g fat, 35 mg cholesterol, 590 mg sodium, 40 g carbohydrate, 1 g fiber, 22 g sugar, 4 g protein.

Source: Kraftrecipes.com. You can find the recipe here.

Notes: My sister-in-law makes a monkey bread very similar to this. She didn't give me the recipe, she just described what she did to make it...and I found this recipe which matched her description perfectly. Except that she doesn't make the glaze for hers. So, when I made this, I skipped the glaze (hence the glaze free pictures). Next time I make this, I will definitely try it with the glaze. It would be great both ways.