Monkey Bread with Rhodes Dough

Monkey bread with Rhodes dough has been my go-to recipe whenever I want to make guests feel a little spoiled without getting up at dawn. I assemble everything the night before, pop it in the refrigerator, and in the morning all I have to do is bake it. There's nothing better than waking up to the smell of warm caramel filling the house while everyone is still enjoying their first cup of coffee.

I've been making this overnight monkey bread for years, and I've learned that a couple of small details make a big difference. Cutting the Rhodes rolls into smaller pieces and using cook-and-serve butterscotch pudding creates the soft, gooey caramel monkey bread my family and friends always ask for. Whether it's Christmas morning, a weekend with overnight guests, or even my book club, this easy breakfast is always the first thing to disappear.

A couple of other family-friendly breakfasts include these easy overnight oats and this detailed granola and yogurt parfait bar. Here's a big list of my favorite make ahead breakfast ideas.

Overnight Monkey Bread with Rhodes Dough and Butterscotch pudding

No one needs to know you are using frozen rolls or butterscotch pudding. This Rhodes rolls monkey bread recipe smells terrific when baking, and the pull-apart bread pieces are covered in a delicious caramel sauce.  You will attract everyone to your kitchen because of the delicious smell!

Here we go!

Bundt Cake Pan for Rhodes Rolles Monkey Bread.

I do make my monkey bread in a bundt pan.

It makes this dish look extra fancy and delicious!

Ingredients for this Monkey Bread Recipe

• Rhodes Frozen Dinner Rolls: You'll need 24 frozen Rhodes dinner rolls (they come in a 36-count bag). Keep them frozen until you're ready to cut and assemble the monkey bread.
• Granulated Sugar: White granulated sugar combines with the cinnamon to coat each piece of dough, creating a sweet cinnamon layer throughout the monkey bread.
• Ground Cinnamon: Just a teaspoon adds warm cinnamon flavor that pairs perfectly with the buttery caramel sauce.
• Cook-and-Serve Butterscotch Pudding: Use one 3.5-ounce package of cook-and-serve butterscotch pudding. Do not use instant or sugar-free pudding, as it won't create the rich caramel sauce this recipe is known for.
• Butter: Both salted and unsalted butter work well. As it melts, it combines with the pudding mix and brown sugar to create the gooey caramel coating.
• Brown Sugar: I prefer dark brown sugar because it gives the caramel sauce a richer, deeper flavor, but light brown sugar works beautifully too.

Instructions

**Assemble all ingredients as instructed below and let sit overnight.  Bake the following day.**

Step 1
Spray a Bundt pan generously with baking spray. (If you don't have one, a tube pan. Or, it also works in your basic 9 x 13 casserole dish. Tastes just as good but is not as impressive looking. Follow package directions for bake time if using something other than a bundt or tube pan.

Step 2
Cut the frozen bread dough rolls in ½ or even fourths like in the image below.  They are much easier to cut if you let them thaw at room temperature for about an hour.  The smaller dough balls allow all the gooey caramel sauce to cover better.  Place the cut pieces of dough into the prepared pan.

Step 3
In a small mixing bowl, mix sugar (½ cup white sugar) and cinnamon, then pour the cinnamon sugar mixture evenly over the frozen dinner roll dough pieces.

Then, evenly spread the package of butterscotch pudding mix on top of the cinnamon mixture and rolls.  It looks like it's too much, but it isn't.

Step 4
Melt butter (½ cup) in a separate small bowl and add ½ cup of brown sugar.  This can quickly be done in a saucepan if you'd like.

Mix and drizzle evenly over the roll layer.

Helpful Hint

All that sugar, butter, and butterscotch pudding turns into the most delightful caramel sauce. Don't skimp! This is like a science experiment. Show your kids how the incredible sugars and butter turn into a caramel brown sugar sauce.

Step 5
Spray a nonstick cooking spray onto a piece of aluminum foil.  Gently drape it over the top of the pan and lightly press to the sides of your baking pan. The dinner rolls will expand, so let them have room.
I don't seal the tinfoil around the pan, just lightly press to shape allowing the dough to rise. If you grease or spray your foil, it comes off so easily.  The plastic wrap will work in a pinch, but leave it very loose over the top.

Leave in a warm place (room temperature) overnight. The yeast rolls will rise a surprising amount.

Bake the Monkey Bread in the Morning!

The next morning, turn the oven to 325°F to preheat the oven.  When the oven is preheated, remove the foil and place it in the oven.

I will put a baking sheet underneath to catch any of the caramel sauce that spills over while this is baking.

Ensure your rack is towards the lower portion of your oven, so the top of your monkey bread isn't too close to the top element.

Bake for about 30 minutes.

Watch closely during the last 5 minutes. The top will get brown (and hard) fast. You want that lovely golden color.

Let the pan cool for about 5 minutes while you get out your nice plate or lovely platter.

Quickly flip the monkey bread onto your serving platter (you still need oven mitts).

Slowly lift the pan. I've never had a problem with it coming out. There is so much liquid caramel, and the rolls' weight makes everything slide out easily.

This is such a delicious, sweet dish; it can be served as a dessert.

FAQs

Other Delicious Breakfast Suggestions

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