Caramelized Butterscotch Monkey Bread

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Cut each refrigerated biscuit or roll into quarters.
3. In a large mixing bowl, combine 1/2 cup butterscotch pudding mix, 1/4 cup light brown sugar, and 1 tsp ground cinnamon.
4. Using a pastry brush, brush each piece of dough with the 1/2 cup melted unsalted butter.
5. Toss the buttered dough pieces into the pudding mixture until every piece is fully coated.
6. Arrange the coated pieces haphazardly in a 10-inch Bundt pan or a 9x13 pan to create air pockets for the glaze.
7. Bake for 30–35 minutes until the edges turn a dark golden color and the center springs back slightly when touched.
8. Allow the bread to rest in the pan for 5–10 minutes to set.
9. Invert the pan onto a wire cooling rack to remove the bread.