*THAW Rhodes Yeast Dinner Rolls on a lightly greased baking sheet covered with sprayed plastic wrap for 1-2 hours at room temperature or overnight in the refrigerator. Rolls should be thawed, but cold, and barely risen.

APPLES: Peel, core, and dice apples into 1/4-inch pieces. Toss with sugar, cinnamon, and lemon juice. Melt 1 Tbsp butter in a skillet over medium heat. Add apples, and sauté for 7-10 minutes, stirring occasionally until apples are fork tender and all liquid is gone. (*If apples seem dry and browning too quickly, add 1 Tbsp of water periodically to help them soften and not burn.) Cool slightly.

MONKEY BREAD: Cut thawed rolls into fourths. Place melted butter in one bowl, and mix together the brown sugar and cinnamon in another bowl.

Grease a bundt pan heavily with cooking spray. Put a layer of caramelized apples in the bottom. Dip each piece of dough into the melted butter, shake off any excess. Then coat the dough with the cinnamon and brown sugar mixture.

Alternate layering dough pieces and apple chunks in the bundt pan until all dough pieces are coated. Pour any remaining butter over the top. Cover the pan with sprayed plastic wrap and let rise up to 1 hour, or until the dough almost reaches the top of the pan. (*See note for overnight option.)

Bake in a preheated 350˚F oven for 30-35 minutes, or until golden brown and bread is cooked completely where dough pieces touch together. Cover with foil if it's browning faster than the dough is baking.

Remove from oven and immediately invert the bundt pan onto a large plate. Be careful not to spill any of the hot and sticky butter-sugar mixture. Allow bread to cool slightly, about 5 minutes.

GLAZE: Whisk together the powdered sugar and apple juice, milk, or water in a small bowl. Add maple or vanilla extract. Drizzle over the slightly cooled monkey bread. Enjoy while warm. Store any leftovers in a container with a lid in the refrigerator. Nuke leftovers in the microwave for 10-15 seconds before eating.