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
Ingredients:
- 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)
Directions:
- 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.
Freezer Friday: Monkey Bread
Ingredients
- 18 to 24 frozen rolls
- 3 ounce package of butterscotch or vanilla cook and serve pudding not instant--I use butterscotch pudding.
- 1/2 cup butter
- 3/4 cup brown sugar
- 3/4 teaspoon cinnamon
- chopped pecans to taste if desired
- raisins to taste if desired
Instructions
-
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.
Tanya says
March 28, 2014 at 8:17 amThese look delicious! I wouldn’t of thought to put pudding in them. I am going to have to try these. Pinning it to make later!~ Thanks for joining #throwbackthursdaylinkup!
Tanya @ Mom's Small Victories says
April 1, 2014 at 7:37 pmYummy. I hear monkey bread is so easy to make but I still haven’t tried it. Thanks for sharing with #ThrowbackThursdaylinkup
Tammy Doiel says
April 1, 2014 at 8:57 pmYou’re welcome! In my opinion this is the easiest way to make it!
Amanda Smith says
April 4, 2014 at 4:30 pmThis is a new way to make monkey bread to me. I think I will give it a try.
Tammy Doiel says
April 4, 2014 at 11:26 pmI totally love it. I don’t think you would be disappointed!