Rhodes Rolls Monkey Bread Recipes

QUICK AND EASY MONKEY BREAD

Steps:

• The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
• Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

RHODES ROLLS MONKEY BREAD RECIPE

Steps:

• Preheat oven to 350. Generously grease a bundt pan and set aside.
• Add sugars and cinnamon in a mixing bowl and mix well. In a separate bowl, add melted butter.
• Cut each roll into quarters with kitchen shears or a sharp knife. Dunk each piece of dough into the butter and toss to coat. Dredge in cinnamon sugar mixture and toss to coat. Toss into prepared pan.
• Continue to add dough to pan, starting with the first layer and moving onto a second.
• Bake uncovered for 15 minutes. Cover with foil sprayed with cooking spray. Bake for 20 minutes. Remove foil and bake for 5-8 minutes or until a tooth pick inserted in the center comes out clean.

PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS

Steps:

• Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
• Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
• Spray angel food cake pan with cooking spray.
• Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
• Toss with the quartered rolls in a large plastic storage bag until evenly coated.
• Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
• Layer half of the quartered rolls on top of the pecans in the pan.
• Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
• Layer the remaining quartered rolls on top.
• Sprinkle any leftover cinnamon and sugar over all.
• Top with the last 1/3 cup of toasted pecan pieces.
• On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
• Remove from the heat and stir in the vanilla.
• Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
• Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.