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Overhead of overnight monkey bread on a white cake plate.
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4.91 from 10 votes

EASY Rhodes Monkey Bread (w/ butterscotch pudding)

This Easy Rhodes Monkey Bread (w/ butterscotch pudding) uses frozen dough to make the best cinnamon pull-apart bubble bread! Drenched in a gooey, ultra-smooth sauce, this perfected version of your favorite breakfast treat can be made overnight or on the day-of with just 5 ingredients and 10 minutes of hands-on time. Perfect for any busy day, but especially great for Christmas morning!
Prep Time10 minutes
Cook Time30 minutes
Rising Time11 hours
Total Time9 hours 40 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 576kcal

Equipment

  • 10 inch Bundt cake pan (10-15 cup capacity) *If the pan is too small the monkey bread will overflow.

Ingredients

  • baking spray
  • ½ cup heavy cream
  • ¾ cup brown sugar packed
  • 1 box cook & serve butterscotch pudding 3.5 ounce
  • 1 teaspoon cinnamon
  • ½ cup walnuts, chopped optional
  • 24 frozen Rhodes dinner rolls 38 gram size

Instructions

  • Spray 10-inch bundt cake pan with non-stick baking spray containing flour. Combine cream, brown sugar, pudding mix, and cinnamon in a small mixing bowl. Whisk for 30 seconds.
    ½ cup heavy cream, ¾ cup brown sugar, 1 box cook & serve butterscotch pudding, 1 teaspoon cinnamon, baking spray
  • If using, sprinkle nuts evenly around bottom of the bundt pan. Place 11 frozen rolls touching in a single layer on bottom of pan. Add 1 teaspoon of sauce mixture onto the top of each of the rolls.
    ½ cup walnuts, chopped, 24 frozen Rhodes dinner rolls
  • Then add 6 more dough balls to the inside edge of the pan and 7 to the outside edge. Top with the remaining sauce.
  • Cover with a piece of plastic wrap that has been sprayed with non-stick spray.
  • Allow to sit on the counter, or other warm place, for three hours. Just long enough to allow the rolls to start thawing. Then place in the refrigerator for 8-10 hours or until the rolls have almost doubled in size. (For other options see the notes below.)
  • The next morning, remove monkey bread from refrigerator and preheat the oven to 350°. Pro tip: Place a cookie sheet on the bottom rack to catch any drips from the bundt pan.
  • Bake the monkey bread for 27-30 minutes. It is done when the rolls are golden brown and when gently pulled apart rolls are cooked through. They may rise pretty high - this is normal. If the rolls are getting too golden before it is finished cooking through, you can tent it loosely with foil near the end of the baking time.
  • Allow to cool for 15 minutes in the pan then invert onto a serving platter. Scrape any excess sauce from the bottom of the pan onto the baked bread. Allow to sit for 15 minutes, then serve warm.
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Notes

Tips & Tricks 
  • Don’t leave the frozen bread dough out at room temperature for too long or it will rise too much. Dough balls that rise too long aren't quite as fluffy and tender. 
  • It will probably rise over the edge of the pan during the baking process. It might even be a little uneven. Don’t worry. This is the bottom and once it is flipped over the monkey bread looks even and beautiful!
  • It’s done when the frozen roll dough is golden brown and is cooked through.
 
Rising Options: 
There are three options for allowing the rolls to rise. The first overnight one is the preferred method, but each will work. 
  1. Overnight: Once assembled, allow the rolls to sit on the counter (or other warm place) at room temperature for 3 hours. Then place in the refrigerator for 8-10 hours.
  2. 24 Hours: Once assembled, place rolls in the fridge right away and allow the rolls to rise in the refrigerator for 20-24 hours. Proceed as step 6 instructs.
  3. Same Day: If you want to make this the day of instead of overnight, you need a really early start. Once assembled, allow rolls to rise in a warm place at room temperature for 5-6 hours (our kitchen was about 78 degrees when we tested this). Then bake as instructed. Since this is best served warm, I highly recommend the overnight method to avoid getting up at the crack of dawn.
  4.  

Nutrition

Calories: 576kcal | Carbohydrates: 92g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 764mg | Potassium: 223mg | Fiber: 6g | Sugar: 32g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 264mg | Iron: 5mg