Rhodes monkey bread using refrigerated or frozen cinnamon rolls or biscuits turns out amazing!! Add chocolate, pumpkin or just stick with cinnamon and sugar and OH MY y’all! Perfect breakfast or dessert.
Rhodes monkey bread is seriously so easy to make! Semi homemade but way better than already made in the box, we’ll show you how to make all sorts of varieties. Just one more Rhodes cinnamon rolls recipe we’ve made lately. (affiliate links present)
Rhodes Rolls Monkey Bread
Yes, you could make this with their frozen rolls as well, but we think this is even better! Since there is already a bit of sweetness in these, there’s less to add on your end.
- I am ALL about easy breakfast recipes here on The Typical Mom.
- Now that we have the timing and easy monkey bread base figured out, we can share it with y’all.
- From there you can tweak it and add your favorite flavors into the mix.
- There are TONS of possibilities I tell you.
First things first, you’ll need 2 bags of these babies. Each one comes with 2 tubs of frosting each. I only needed 1 of the 4 total packets since I added chocolate to ours. I didn’t want to make it over the top puckeringly sweet.
- If you didn’t want such a large batch you could use just one.
- Cut the recipe in half and put it into a sprayed 8×8 pan.
- 18-20 minutes might do the trick, just allow to lightly brown on top.
- It would work just as well, but you’d need a smaller pan for sure.
Rhodes Rolls Monkey Bread Without Pudding
If you have their cookbook this brand does share their own version inside with directions. It calls for a box of pudding mix which most don’t have in their pantry (I didn’t either), so I tweaked it so that wasn’t needed here.
- The base is quite simple.
- You just need premade dough and a sugary melted butter sauce poured on top.
- Beyond that you can add all kinds of goodies.
Rhodes Monkey Bread Recipe
Yes, we’ve done that. Before I made this monkey bread we used to buy it frozen in a box. You microwave it for a few minutes, flip it on to a plate and enjoy.
THIS one is so much better though!
For this recipe you only need to let it rest and rise a bit for an hour. Find a warm place in your kitchen.
Cover the top with plastic wrap and leave it alone. I use a closed microwave myself.
Only their AnyTime version works well. For their bagged versions which we used here to make monkey bread you need to defrost for 45 minutes. If not they cannot be cut which is required.
Chocolate Monkey Bread
I chose to add chocolate chips and cocoa powder this time. If you don’t want this version you can omit those items. Want to incorporate fresh fruit instead? Use these rolls and follow our apple monkey bread recipe instead.
Want a “plain” version? Just leave out the chocolate items and it will turn out just fine using the rest of the ingredients below and same directions.
- Either way you’ll need to quarter each semi defrosted roll and then roll it in a cinnamon sugar mixture.
- This will make sure that each bite is perfectly sweet.
Rhodes Monkey Bread Recipe
- Frozen cinnamon rolls
- frozen dinner rolls work too but it won’t be as sweet
- Brown sugar
- Sugar and cinnamon
- Cocoa powder – optional
- Chocolate chips – optional
- Bundt Pan
For reference you should start this 2 hours before you are ready to bake it. This is important in case you’re preparing a lot of things for Christmas morning. It will need time to defrost and then rest / rise for an hour too.
Time needed: 40 minutes.
Rhodes Monkey Bread
Lay frozen cinnamon rolls on parchment paper and defrost for 45 minutes, no longer.
Slice each one into 4 equal pieces. On a shallow plate combine sugar, cocoa and cinnamon. Spray inside of bundt pan well with non stick spray. Sprinkle chocolate chips into bottom, spread out.
Dip and coat each cut roll in the sugar mixture. Put coated pieces into bottom of the pan so they’re evenly distributed. (if you want it really chocolatey add more chips in the middle layer when layering of the biscuits.)
- Rest and rise
Melt butter with brown sugar, stir and pour on the top. Cover pan with plastic wrap and a towel. Put into a warm place (or close inside microwave but don’t turn on). Allow to rest for 1 hour.
Preheat oven to 350 degrees F. Remove towel and plastic wrap. Put filled bundt pan on 2nd lowest rack in oven and bake for 40 minutes (until top pieces are no longer sticky, do not overbake)
Remove and place on a cooling rack for 15 – 30 minutes, until you can touch sides of pan in order to flip it over.
Put a large plate or cutting board on top and flip over quickly. Hit bottom of bundt pan and slowly lift it up so it remains in one bundt once removed.
Drizzle 1 frosting packet included in the Rhodes bag on top and enjoy!
You do want to flip over when it is still a bit warm, and not room temperature. This will help it slide out easier. Make sure to leave it in the pan for at least 15 minutes though so it can continue to bake and solidify.
I let it sit for about 20 min. and it worked great. Using pot holders I flipped it on to a cutting board, tapped the bottom all around and it slid out well.
- If you are trying to prepare Christmas brunch items you may be able to prepare and leave in the fridge overnight.
- My fear is it may not rise properly unless you then put it into a warm place for a few hours. The pan and rolls would need to thaw and rest before baking.
Looking for more recipes using cinnamon and/or frozen dinner rolls?
- For a savory idea, try our pull apart smoked bread recipe.
- Using the same butter cinnamon mixture, try our Rhodes cinnamon rolls recipe some other night too. You can bake or smoke it with pie filling, everyone loves this one.
- Or our cinnamon roll breakfast casserole is easy to throw together. A little bit like bread pudding, it’s a throw it all in and go type of treat.
Follow directions on the bag to defrost and rise, and then try making air fryer cinnamon rolls some time.
Below are step by step instructions for you. You can print it out too and keep it handy in your recipe box. Of course we love “seeing you” so don’t worry about coming back time after time! 😉
Rhodes Monkey Bread
- Lay frozen cinnamon rolls on parchment paper and defrost for 45 minutes, no longer.
- Slice each one into 4 equal pieces. On a shallow plate combine sugar, cinnamon, and cocoa if you want it chocolate. Spray inside of bundt pan well with non stick spray. Sprinkle chocolate chips into bottom (for chocolate version), spread out.
- Dip and coat each cut roll in the sugar mixture. Put coated pieces into bundt pan so they're evenly distributed. (if you want it really chocolatey add more chips in the middle layer when layering of the biscuits.
- Melt butter with brown sugar, stir and pour on the top. Cover pan with plastic wrap and a towel. Put into a warm place (or close inside microwave but don't turn on). Allow to rest for 1 hour.
- Preheat oven to 350 degrees F. Remove towel and plastic wrap. Put filled bundt pan into oven on 2nd to lowest rack in oven and bake for 40 minutes (until top pieces are no longer sticky, do not overbake)
- Remove and place on a cooling rack for 15 minutes.
- Put a large plate or cutting board on top and flip over quickly. Hit bottom of bundt pan and slowly lift it up so it remains in one bundt once removed.
- Drizzle 1 frosting packet included in the Rhodes bag on top and enjoy!