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
Ingredients
- 24 Rhodes dinner rolls , almost thawed
- 2/3 cup sugar
- 2 tsp cinnamon
- 1/2 cup butter (one stick)
- 2/3 cup brown sugar
Instructions
- 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.
- Sprinkle the top with any leftover sugar and cinnamon mixture.
Nutrition
Don’t forget to pin the recipe for later! 
Post updated 8/2018
- Easter Cookie Bars - March 30, 2020
- 20 Activities for Kids When You’re Stuck at Home - March 26, 2020
- How to Freeze Eggs - March 13, 2020
Dee says
I made these on Christmas morning and they are fabulous. I’ve tried various recipes for monkey bread but I usually found them too sweet or just not that great. I love your recipe – it’s perfect.
Nicole Burkholder says
It’s a perfect Christmas morning treat! I’m so happy to hear you loved it.
Teresa says
Thank you! I had left over frozen rolls from the holidays so I made this for Valentines breakfast this morning! I halfed the recipe and it worked great! I have a small heart shaped Bundt pan so it was super cute!
Nicole Burkholder says
What a fun idea!I love doing themed things like that to make holidays special
Melissa says
I’m curious if you let the rolls rise before baking?
Nicole Burkholder says
No, I just let them thaw most of the way. (They are easy to slice if they are still partly frozen.) While you’re cutting and rolling them in the sugar mixture, they should finish thawing.
Rona says
Good morning. This is my first time using this brand. I have to make monkey bread for our family Christmas gathering and I’ve made it before with the cinnamon and other sweet stuff, but they don’t want that (diabetics). They just want butter. Do I do the same thing but just omit all the other ingredients and just cut up and dip in butter and then put into Bundt cake mold?
Nicole Burkholder says
The “sweet stuff” is what holds it all together and actually makes it Monkey Bread. Without it, you’ll just be servings buttered dinner rolls for breakfast. 😀 I’d suggest going with a sugar alternative like splenda. It usually is 1:1 for granulated sugar and you’ll get a much better result than little balls of plain bread and butter 🙂
Stacy A. says
Absolutely delicious! This was so much better then making it with the Pilsbury biscuits. I let the rolls sit out for about a half hour first, cut and shook them in the cin/sugar, placed them in the Bundt pan in the fridge overnight. In the morning I put the Carmel sauce on and baked. Came out PERFECT!
LaCelle P Howard says
Really easy and great to eat! I added some chopped walnuts to the cinnamon/sugar mixture, but that’s the only thing differently that I did.
Nicole Burkholder says
That’s a nice way to add some texture and flavor!
Holly says
Do you have to serve this as soon as it’s done or can you leave it to cool in the bundt pan and then reheat and turn out the next day? I’m hoping to save some time by making it the day before but I still want it to have the nice shape when I serve it.
Nicole Burkholder says
We’ve had leftovers the next day, but I haven’t reheated them-we’ve just pulled it apart and nibbled. It’s *best* served hot and sticky and fresh from the oven, but I think it would be OK to make ahead and reheat. I think what I would do is make a little extra “sauce” to pour over when you reheat it. That way it won’t get too dried out with the second bake.
Sue E says
Absolute disaster. Don’t waste your time or money on this one.
Nicole Burkholder says
Oh no! What do you think happened? We make this recipe for just about every holiday breakfast and haven’t ever had issues with it.
Willo Fuhr says
Is it ok to use angel food cake pan and if so can I use the whole package of rolls.
Thanks
Nicole Burkholder says
If that’s all you have, it should be ok, but they don’t quite conduct heat and cook the same way. Make sure you have enough “sauce” to cover everything if you’re going to do more rolls. The cook time will probably need to be increased as well, since the pan stacks higher and you’re baking more rolls. Check it and then add time as needed 🙂
Kristin. Metz says
These are the best! Soooo much better than the biscuit ones I have made for years.
ELLEN TRUFANT says
Today is th2nd time I have tried to make these and both times the rolls didn’t rise at all and became hard small chunks of dough uncooked in the middle.
What might I be doing wrong?
Nicole Burkholder says
Did you thaw the rolls before cooking? They should be just slightly frozen while you’re cutting them up and then by the time you’re ready to bake after prepping, the dough is thawed. What kind of pan are you using?
Joy Smith says
Should they be allowed to rise before baking to fluff them up?
Nicole Burkholder says
I never have. You want the smaller dough “bites” rather than a big, airy dinner roll. The only thing I’ve ever done is thaw them enough to cut (just slightly frozen still) and then tossed them in the pan. By the time they are all caught and ready to go, I put it in the oven. I will say, I’ve never used another brand-only Rhodes brand frozen dinner rolls.
Joanne T Ferguson says
G’day! I have very fond memories of this bread since childhood!
Congrats on being chosen one of Tara’s #FeaturedFoodies
Cheers! Joanne