For our not-so-healthy, sugar-loving family, monkey bread is one of our ultimate favorite recipes. Especially since I found a recipe that uses Rhodes dinner rolls and is super easy! All it takes is 5-10 minutes the night before of prep time, bake the next morning–and it’s magic: beautiful, scrumptious monkey bread.
I found this recipe originally in our church’s cookbook. Church cookbooks are the best! I loved that I didn’t have to buy all these cans of biscuits, quarter each and every individual biscuit, roll each quarter in cinnamon-sugar–yes, it took all the fun out of monkey bread! This recipe is now our go-to recipe for birthday breakfasts!
Recipe for Monkey Bread
Cooking Time Required: 30 minutes Preheat oven @ 350
- 18 to 24 frozen rolls
- 3 ounce package of butterscotch or vanilla cook and serve pudding (not instant)–I use butterscotch pudding.
- 1/2 c. butter
- 3/4 c. brown sugar
- 3/4 tsp. cinnamon
- chopped pecans to taste (if desired)
- raisins to taste (if desired)
- Spray Bundt pan with cooking spray. Place frozen rolls in pan. Sprinkle with the dry pudding mix, raisins and nuts.
- In a saucepan, combine butter, sugar, and cinnamon. Cook until dissolved and bubbly. Pour over rolls.
- Spray foil with cooking spray and cover Bundt pan tightly.
- Leave on counter overnight. Uncover and bake at 350° oven for 30 minutes. Let stand 5 minutes, and then invert on serving dish.