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Overhead of overnight monkey bread on a white cake plate.
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4.67 from 3 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 mins
Cook Time30 mins
Rising Time11 hrs
Total Time9 hrs 40 mins
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

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

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.
  • 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.
  • 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°. 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.
  • 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.
 
Notes:
There are three options for allowing the rolls to rise. The first overnight one is the prefered method, but each will work. 
  1. Once assembled, allow the rolls to sit at room temperature for 3 hours and then place in the refrigerator for 8-10 hours.
  2. Once assembled, allow the rolls to rise in the refrigerator for 20-24 hours. Proceed as step 6 instructs.
  3. Once assembled, allow to rise at room temperature for 5-6 hours. Bake as instructed. 

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