Rhodes Rolls Monkey Bread

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!