Classic Rhodes Monkey Bread – Sticky Sweet Pull-Apart Bread

Classic Rhodes Monkey Bread – Sticky Sweet Pull-Apart Bread

This classic Rhodes Monkey Bread is a delightful, sticky sweet pull-apart bread made by coating soft Rhodes dinner rolls in cinnamon sugar, layering them in a bundt pan, and drizzling with a rich buttery caramel sauce. It’s perfect as a crowd-pleasing breakfast, dessert, or party treat with gooey texture and mouthwatering flavor.

Ingredients

• 24 Rhodes Dinner Rolls (thawed, still cold)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup packed brown sugar
• 1/2 cup butter

Directions

1. Combine white sugar and cinnamon in a bowl.
2. Cut 24 Rhodes dinner rolls (thawed but still cold) into quarters.
3. Dip each piece into the cinnamon sugar mixture, coating evenly. Arrange in a greased bundt pan, sprinkling extra cinnamon sugar over the top.
4. In a small saucepan, melt butter and brown sugar together over medium-low heat until syrupy. Pour syrup over the coated dough in the bundt pan.
5. Cover pan with plastic wrap and let rise about 30 minutes until dough reaches the top of the pan.
6. Preheat oven to 350°F. Bake monkey bread for 30-40 minutes, placing a pan on the rack below to catch drippings. Cover with foil for the last 10 minutes if browning too fast.
7. After baking, immediately loosen edges with a knife and invert onto a serving plate carefully. Serve warm.