Alright. So you had one of those mornings.
You woke up in a pile of cozy blankets, the light was doing that soft, golden, weekend-magic thing—and suddenly you realized there were people in your house. Hungry ones. Possibly your family. Maybe even overnight guests you forgot were staying over.
And now?
Now you need something fast. Something warm. Something delicious that tastes like you tried—but, like, not too hard.
This right here is your golden ticket: Rhodes Rolls Monkey Bread.
It’s soft, sticky, sweet, pull-apart perfection. It’s like cinnamon rolls and gooey caramel made a baby. And the best part? No dough-making involved. Zero. Nada. We’re letting frozen Rhodes rolls do the heavy lifting while you sip your coffee and wait for compliments to roll in.
Let’s make a hero out of you today.
Why This Monkey Bread Is Kinda a Big Deal
Because it doesn’t require any baking skills, but makes people treat you like you’re some kind of brunch goddess. That’s why.
We’re taking frozen dinner rolls, dipping them in butter, rolling them in cinnamon-sugar, then stacking it all into a bundt pan. Bake it, flip it, serve it. That’s the formula. But the end result?
Next level.
And if you’ve never made monkey bread before, this is the place to start.
What You’ll Need
Simple ingredients. Big payoff. Here’s your short grocery list:
| Ingredient | Amount | Notes |
|---|---|---|
| Rhodes frozen rolls | 24 rolls | Keep slightly frozen for best handling |
| Granulated sugar | ½ cup | Mixes with cinnamon |
| Brown sugar | ¾ cup packed | Adds that rich, sticky caramel vibe |
| Ground cinnamon | 2 teaspoons | You can bump it up if you’re bold |
| Unsalted butter | ½ cup (1 stick) | Melted |
Optional—but seriously, consider them:
- 1 cup chopped pecans or walnuts
- 1 small box (3 oz) butterscotch cook-and-serve pudding mix (not instant)
Yes, the pudding is technically optional, but it’s also kind of like “optional oxygen”—you can skip it, but you’ll know something’s missing.
Let’s Talk Tools
Before you start tearing open that Rhodes bag, make sure you’ve got these nearby:
- Bundt pan (10–12 cup)
- Medium mixing bowls (at least two)
- Small saucepan (if melting sugar)
- Spoon or pastry brush
- Measuring cups & spoons
- A little patience (if you plan to let it rise overnight)
That’s it. No stand mixer. No yeast packets. No kneading until your arms fall off. Just some basics and a little excitement.
How to Make Monkey Bread With Rhodes Rolls
Here’s the full game plan. You can tackle this in the morning, or even prep it the night before if you’re the “I like to wake up and have things already done” type. Totally respect that.
Step 1: Grease your bundt pan
Get into all the nooks and crannies. You don’t want your glorious masterpiece sticking.
Step 2: Cut your rolls
Take those slightly thawed rolls and cut each one into quarters. If they’re too soft, they’ll get sticky. Too frozen, they’ll fight back. You want that sweet spot in between.
Step 3: Mix cinnamon and sugar
In one bowl, combine granulated sugar and cinnamon. In another, melt the butter. Keep the brown sugar aside for now.
Step 4: Coat the dough
Dip each dough piece into the butter, then roll it in the cinnamon-sugar. This is the fun part, and if you have kids around, this is where you hand them a bowl and let them feel important.
Step 5: Layer in pan
Start stacking your coated dough in the bundt pan. If you’re adding nuts or pudding mix, layer them in between the dough pieces as you go. You’ll end up with a sticky mountain of potential.
Step 6: Add the brown sugar magic
Some folks melt the brown sugar with a bit more butter in a saucepan. You can do that, or just sprinkle it over the top before baking. Both work. One is fancier. Choose your adventure.
Step 7: Let it rise (if you’ve got time)
Cover the pan with plastic wrap and let it rise for a couple hours at room temp, or pop it in the fridge overnight. This is optional. If you’re in a rush, you can bake it as is—the texture will be slightly denser, but still delicious.
Step 8: Bake at 350°F for 30–35 minutes
Check it around 25 minutes—if the top is browning too quickly, cover with foil. A toothpick should come out mostly clean when it’s done.
Step 9: Cool and flip
Let it sit for 10 minutes. Then flip onto a plate. Say a silent prayer. And then marvel at your creation.
Pro Tips From Someone Who’s Messed It Up Before
- Don’t overfill your pan
24 rolls is your max. Any more and you’ll get a bubbling lava mess in the oven. Been there. - Spray everything
The bundt pan. The knife you’re cutting with. Even your hands. This dough sticks. - Use real butter
No margarine. No “I can’t believe it’s not something.” Just butter. - Don’t rush the flip
I know it smells good. I know you’re excited. But if you flip it too soon, it’ll collapse into a hot cinnamon puddle. Give it a minute to breathe. - Warm leftovers are everything
Zap a piece in the microwave for 15 seconds and it’s like day one all over again.
Substitutions and Fun Variations
| Want to Switch It Up? | Try This Instead |
|---|---|
| No Rhodes rolls | Any frozen dinner roll dough |
| No brown sugar | Use coconut sugar or maple sugar |
| Nut allergy? | Skip nuts or use sunflower seeds |
| Extra gooey? | Add a bit of heavy cream on top before baking |
| Feeling wild? | Toss in mini chocolate chips |
This recipe plays nice with creativity. Want a savory version? Ditch the sugar, toss the rolls in garlic butter and Parmesan, and thank me later.
Can You Make This Ahead?
Yes, and honestly? It makes mornings way easier.
Assemble everything the night before, cover tightly, and refrigerate. In the morning, take it out 30 minutes before baking to let it warm up a bit, then bake as usual.
If your kitchen is cold (hi winter), place the bundt pan in your unheated oven with the oven light on to help it rise. Works like a charm.
Nutrition Breakdown (for the curious types)
| Nutrient | Per Serving (1/12) |
|---|---|
| Calories | ~310 kcal |
| Carbs | ~45g |
| Fat | ~10g |
| Sugar | ~22g |
| Protein | ~4g |
Not health food. But not meant to be. This is weekend breakfast joy. Balance it out with a fruit salad or strong coffee and call it a win.
Storing Leftovers (If There Are Any)
Cover any remaining monkey bread with foil or plastic wrap. Leave it at room temperature for a day or two. After that? Pop it in the fridge.
To reheat, microwave slices for 15–20 seconds. You can also wrap it in foil and warm it in the oven at 300°F for about 10 minutes.
It also freezes beautifully. Just portion it out, wrap tightly, and freeze up to a month. Reheat in oven or microwave as needed.
Frequently Asked Questions
Can I use instant pudding mix?
Nope. It has to be cook-and-serve. Instant won’t give you the same gooey magic.
What if I don’t have a bundt pan?
You can use a tube pan, two loaf pans, or even a 9×13 dish. Just keep an eye on baking time and doneness.
Why didn’t my bread rise?
Your dough might’ve been too cold, your kitchen too chilly, or maybe the rolls were still a bit frozen. Give it more time next round.
Can I halve the recipe?
Yes. Use 12 rolls and a smaller pan, like a loaf or 6-cup bundt. Bake for 20–25 minutes and check for doneness.
Can I make this vegan?
Sure! Use vegan butter and check the dough ingredients. Many store-bought frozen rolls are accidentally vegan.
Wrap Up
You don’t need a reason to make monkey bread. But if you’re looking for one? How about this: it’s quick, it’s show-stopping, and it brings people together.
Even if those people are just you, your favorite coffee mug, and a rainy morning playlist.
So grab that bag of Rhodes rolls from the freezer and turn your kitchen into a cinnamon-sugar wonderland. If you try it, let me know how it turned out—and definitely share if you came up with a fun twist.
I’m all ears (and cinnamon-flecked fingers).
