Ingredients

The following ingredients have 12 Servings
  • Softened salted butter (, for the pan)
  • 1 (3.5-ounce) box Jell-O Cook & Serve Butterscotch Pudding
  • 1/2 cup + 3 Tablespoons light brown sugar (, divided)
  • 1 teaspoon ground cinnamon
  • 2 cups apples (, chopped into 1/2″ pieces)
  • 2 (16.3-ounce) cans Pillsbury Grands-Homestyle Buttermilk Biscuits (, (you can also use Rhodes if they are thawed))
  • 1/2 cup chopped walnuts or pecans (, optional)
  • 1/2 cup (1 stick) melted salted butter

Instruction

  • Preheat the oven to 325°F. Butter a Bundt pan very generously.
  • Sprinkle pudding mix evenly in the Bundt pan.
  • In a medium bowl, mix 3 Tablespoons brown sugar and cinnamon. Add apples and toss to coat.
  • Flatten individual biscuits with your hands then cut each into halves. Spoon 3 to 5 apples in the center and fold dough around the apples. Seal the dough by rolling into a ball. Repeat until all of the biscuits are filled. Place balls into the Bundt pan. Add nuts in between balls, if using.
  • In a small bowl, mix butter with remaining 1/2 cup brown sugar. Pour evenly over the top.
  • Bake 35 to 40 minutes, or until the apples are cooked through. Tent foil over the bread if it starts to brown. Let cool 5 minutes in pan before placing a serving dish over top and flipping the monkey bread to release from the pan.