Made with frozen dinner roll dough, Rhodes Rolls Monkey Bread really is the best. The fluffy chunks of bread are covered in cinnamon and sugar and baked in a gooey, butter sauce that makes this perfect for breakfast or dessert!
I made this Rhodes Rolls Monkey Bread for our Sunday school class. Because I was putting it together on a Sunday morning (easily the CRAZIEST day in our home) I didn’t have any plans to blog the recipe.
But as I was on my way to choir practice before church, I sent my husband a message asking him to snap a photo just in case.
I’m glad he did, because this turned out so well and several people asked for the recipe. But since it was just a cell phone picture and it’s now several years old, I decided to give this post little love with some updated pictures. 🙂
The thing that sets this recipe apart from all other Monkey Bread recipes is that it’s made with frozen yeast rolls, rather than refrigerated biscuit dough.
The result is tender bites of bread, covered in cinnamon and sugar, rather than dry biscuits. I honestly don’t like Monkey Bread made any other way.
I got the idea from Elle’s Studio and even made it in a baking pan like hers the first time I tried this recipe, but I believe it cooks much more quickly and evenly in a Bundt cake pan. Besides, it looks prettier this way. 🙂
Stick with a good quality Nordic Ware Bundt pan like this one to get an even bake and make it easy to remove.
Most bags of Rhodes rolls (found in the freezer section) will come with 36 rolls in a bag. This recipe calls for just 24 rolls, though. The fuller the pan, the more likely you will get a sticky mess spilling over the sides, so stick with 24 if you’re making Rhodes Rolls Monkey Bread in a Bundt pan.
Start by cutting the rolls in fourths and then rolling them in a sugar and cinnamon mixture. This works best when the rolls are mostly thawed, but still partially frozen. It makes it easier to cut them up while still holding their shape.
Then toss the pieces of dough into a well greased pan and pour the butter and brown sugar mixture all over the dough. After that, all you have to do is bake and you’ve got a gorgeous pan of monkey bread that tastes so much better than the kind made with biscuit dough.
This monkey bread is a “special occasion” breakfast and always gets popular around Thanksgiving and Christmas. I’m glad to know I’m not the only one who loves to bake for the holidays!
More “special occasion” breakfast ideas:
- Reindeer Pancakes for Christmas
- Overnight French Toast Bake (perfect for busy holiday mornings like Thanksgiving!)
- 17 Christmas Breakfast Ideas
Rhodes Rolls Monkey Bread
- 24 Rhodes dinner rolls , almost thawed
- 2/3 cup sugar
- 2 tsp cinnamon
- 1/2 cup butter (one stick)
- 2/3 cup brown sugar
- Mix sugar and cinnamon together in a small bowl.
- Cut rolls into fourths.
- Coat each piece with the sugar and cinnamon mixture. (If you coat generously, you may need to mix a little more)
- Toss coated pieces into a greased bundt pan.
- Over low/medium heat, melt butter and stir in brown sugar until mixed well (about two minutes.)
- Pour over bread pieces as evenly as possible.
- Bake at 350° for 35-40 minutes, until golden brown.
- Allow to cool for about 10 minutes. Place a plate or serving platter on top of the pan and then flip it over to turn out the ring. Tap gently to get it to release.
- Sprinkle the top with any leftover sugar and cinnamon mixture. Serve warm.
Don’t forget to pin the recipe for later!
Post updated 8/2018