Rhodes Rolls Monkey Bread is gooey, sticky, soft and full of buttery cinnamon goodness! Once you make monkey bread with rolls, you will NEVER go back to biscuits. Sinfully delicious!
Let’s talk about this Rhodes Rolls Monkey Bread. I used to make monkey bread with biscuits. I decided to try the recipe with frozen Rhodes rolls and I will never make it any other way. The end!
But seriously, the texture and taste could not be compared to the biscuits. The rolls really take monkey bread to the next level. So doughy and soft for a couple of days and last longer than the biscuits. And the taste was so fresh!
This recipe is perfect for any family gathering, but I love to serve it on Christmas morning or for a Mother’s Day brunch.
If you are serving brunch, you should also check out my blueberry muffins and New York crumb cake recipes too!
Table of Contents
Ingredients
- non-stick cooking spray
- Rhode’s frozen dinner rolls (thaw, rise and bake)
- sugar
- cinnamon
- butter
- brown sugar
See recipe card for quantities.
Instructions
Defrost 24 rolls on a plate sprayed with nonstick cooking spray. (You don’t want them to stick.) It took about 2 hours for mine to defrost.
Preheat oven to 350° F. (If you are using a dark pan, like mine, preheat oven to 325° F.)
Combine cinnamon and regular sugar together and set aside.
Cut each roll into fourths with a sharp knife.
Spray a 12-cup Bundt pan with nonstick cooking spray.
In a large one-gallon plastic zip bag, add cinnamon and sugar.
Add about 10-12 dough pieces at a time to the bag with the cinnamon sugar and seal.
Shake the bag to coat the dough with the cinnamon sugar.
Ensure the rolls are coated with the cinnamon sugar.
Add the dough pieces to the Bundt pan until you have added about half of the dough.
Then sprinkle about 1/4 cup of the cinnamon sugar onto the dough pieces evenly.
Continue shaking the rest of the dough pieces into the bag with the cinnamon sugar and adding them to the Bundt pan.
Sprinkle another 1/4 cup of cinnamon sugar over the top of the dough pieces.
Add butter to a medium saucepan.
Melt the butter over low to medium heat.
Once the butter is melted, add the brown sugar.
Stir over the heat until the sugar is melted, about 1 minute.
Pour the butter and brown sugar mixture evenly over the dough pieces.
Bake monkey bread for about 30 minutes.
Once the monkey bread is golden brown and the temperature of the middle of the bread has reached 190° F. (I used an instant read thermometer.), remove from the oven.
Cool bread on a wire cooling grid for about 10 minutes.
Turn bread out onto a large plate or cake plate.
Enjoy!
Variations
Feel free to change this recipe up by adding some favorite additions!
- Sprinkle a cup of chocolate chips or pecans throughout the rolls or in the middle after you add the first layer of rolls.
- Add your favorite berries to your monkey bread. Wash and dry berries and coat them in sugar. Add them throughout the rolls or in the middle after the first layer of rolls.
- Cut up 1 or 2 bananas and add them throughout the rolls or in the middle after the first layer of rolls.
Equipment
- 12-cup Bundt pan (Keep in mind, if you are using a dark pan, bake the bread on 325° F instead of 350° F .)
- medium saucepan
- instant read thermometer
Top tip
Do not overbake your monkey bread. Start checking the monkey bread after it has been baking for 25 minutes. You want the top to be golden brown and the temperature of the middle of the bread to be 190° F. (I used an instant read thermometer.)
Related
Looking for other recipes like this? Try these:
Rhodes Rolls Monkey Bread
Equipment
- 12-cup Bundt pan
- medium saucepan
- instant read thermometer
Ingredients
- Nonstick cooking spray
- 24 (907g) frozen Rhodes Rolls, defrosted (You will need the Thaw, Rise & Bake frozen rolls.)
- 1 cup (200g) sugar
- 2 teaspoons cinnamon
- 1 cup (227g) butter, melted
- 1/2 cup (100g) light or dark brown sugar
Instructions
- Defrost 24 rolls on a plate sprayed with nonstick cooking spray. (It took about 2 hours for mine to defrost.)
- Preheat oven to 350° F. (If you are using a dark pan, like mine, preheat oven to 325° F.)
- Combine cinnamon and regular sugar together and set aside.
- Cut each roll into fourths with a sharp knife.
- Spray a 12-cup Bundt pan with nonstick cooking spray.
- In a large one-gallon plastic zip bag, add cinnamon and sugar.
- Add about 10-12 dough pieces at a time to the bag with the cinnamon sugar and seal. Shake until the dough pieces are covered with the cinnamon sugar.
- Add the dough pieces to the Bundt pan until you have added about half of the dough.
- Then sprinkle about 1/4 cup of the cinnamon sugar onto the dough pieces evenly.
- Continue shaking the rest of the dough pieces into the bag with the cinnamon sugar and adding them to the Bundt pan.
- Sprinkle another 1/4 cup of cinnamon sugar over the top of the dough pieces.
- In a small to medium saucepan, melt the butter over low to medium heat.
- Once the butter is melted, add the brown sugar and stir over the heat until the sugar is melted, about 1 minute.
- Pour the butter and brown sugar mixture evenly over the dough pieces.
- Bake monkey bread for about 30 minutes until golden brown and the temperature of the middle of the bread has reached 190° F. (I used an instant read thermometer.)
- Cool bread on a wire cooling grid for about 10 minutes.
- Turn bread out onto a large plate or cake plate.
- Enjoy!
Notes
Monkey bread is made to be a pull-apart dessert, so it’s especially fun for the kids to make and eat!
Sweet regards,
Michele
Recipe adapted from the Pioneer Woman.
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