Rhodes Monkey Bread
Rhodes Monkey Bread is a sweet, pull-apart treat made with frozen bread dough, cinnamon sugar, and a buttery caramel glaze. It's perfect for breakfast, brunch, or dessert, offering a gooey and delicious experience.
Equipment
- Bundt Pan
- Mixing Bowl
- Microwave or Saucepan
Ingredients
Dough
- 1 package Rhodes Bake-N-Serv Frozen Bread Dough Thawed overnight or using a quick method
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 tsp ground cinnamon
Caramel Glaze
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract optional
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts optional
- 1/4 cup raisins or dried cranberries optional
Instructions
- Thaw Rhodes Bake-N-Serv frozen dough overnight in the refrigerator or use a quicker thawing method if needed.
- Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray.
- Cut the thawed dough into 1-2 inch pieces.
- In a bowl, mix granulated sugar and cinnamon. Toss dough pieces in the cinnamon-sugar mixture until evenly coated.
- Layer coated dough pieces in the Bundt pan, adding optional nuts or dried fruit between layers if desired.
- In a microwave or saucepan, melt the butter and mix with brown sugar and vanilla extract (if using) to create a caramel glaze.
- Pour the caramel glaze evenly over the dough pieces in the Bundt pan.
- Bake for 30-40 minutes or until golden brown and cooked through.
- Allow the monkey bread to cool in the pan for 5-10 minutes, then invert onto a serving plate.
- Serve warm and enjoy! Optional: Drizzle with additional caramel sauce or cream cheese frosting.
Notes
For best results, use fresh ingredients and be sure to grease the Bundt pan well to prevent sticking. Experiment with different add-ins like chocolate chips or shredded coconut for variations.