Delicious Rhodes Rolls Monkey Bread Recipe

Money bread on a cake platter topped with caramel.

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Delicious Rhodes Rolls Monkey Bread Recipe

Sticky sweet Monkey Bread is a treat everyone enjoys, and this recipe using Rhodes Rolls makes baking this delicious dish easy and quick. With only 6 ingredients, this is the perfect treat to prepare for an extra sweet breakfast or afternoon snack!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Servings

Calories 714kcal

Author Alexandria Drzazgowski

Equipment

Bundt Pan
Aluminum Foil
Mixing Bowl(s)

Ingredients

1 cup brown sugar
2 3.5 oz Butterscotch Pudding unprepared
2 Tbsp ground cinnamon
½ cup walnuts crushed
1 cup butter melted
24 Rhodes Rolls thawed almost all the way

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Mix the 1 cup brown sugar, 2 packages of butterscotch pudding powder, and 2 tbsp cinnamon together in a medium bowl.
Grease a bundt pan. Then pour ¼ cup of the crushed walnuts into the bottom of the bundt pan.
Cut the Rhodes Rolls into quarters. Dip each quarter of the roll into the cup of melted butter and then into the brown sugar mixture. After coating each roll, place it in the bundt pan.
Repeat the process until approximately 12 rolls (or 48 pieces) have been placed in the bundt pan. Pour the remainder of the walnut pieces on top of this layer.
Continue repeating the butter and brown sugar process until the rest of the rolls are placed in the bundt pan.
Cook for 20 minutes uncovered. Then place aluminum foil over the top of the bundt pan and continue cooking for an additional 20-25 minutes until the top is brown and the monkey bread does not jiggle when you shake the pan.
Remove from the oven and allow it to cool slightly before flipping over on a serving tray and enjoying!

Notes

Brown Sugar: You can use light brown sugar or dark brown sugar, it doesn’t matter!
Butterscotch Pudding Mix: Look for the Cook and Serve Pudding and Pie Filling, not the instant pudding. You do not want prepared pudding, just the powder.
Walnuts: Walnuts are optional, so feel free to leave them out if there’s an allergy in the home. They do an excellent job of balancing out some of the sweetness in this recipe.
24 Rhodes Rolls: Most packages of Rhodes Rolls come in packs of 36. Bake a dozen to use with dinner and then use the other 24 in this recipe! You may find other frozen rolls in your local grocery store and I've also seen Monkey Bread made with biscuit dough. Those may work okay, but my preference is Rhodes. You could also use homemade dough--but why complicate things?
Walnuts are optional. Feel free to replace them with pecans or cashews or leave them out completely.
A regular bundt pan will hold about 20 to 24 Rhodes rolls. Do not try to squeeze in too many rolls. The rolls will rise as they bake and with too many in the pan you will create a very sticky mess.
These rolls are sold frozen and will need to be thawed to be cut. You can leave the entire bag in the refrigerator overnight to thaw them or separate the rolls and place them on a cookie sheet to thaw at room temperature. Thaw almost all the way but not quite. The rolls become rather sticky when thawed all the way, so just a little bit of chill left in them will make them easier to work with.
Don’t skimp on the butterscotch, sugar, and cinnamon mixture. All that powder becomes the most delicious gooey caramel sauce so make sure each piece is coated well.

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