For our not-so-healthy, sugar-loving family, monkey bread is one of our ultimate favorite recipes. Especially since I found a recipe that uses Rhodes dinner rolls and is super easy! All it takes is 5-10 minutes the night before of prep time, bake the next morning–and it’s magic: beautiful, scrumptious monkey bread.
I found this recipe originally in our church’s cookbook. Church cookbooks are the best! I loved that I didn’t have to buy all these cans of biscuits, quarter each and every individual biscuit, roll each quarter in cinnamon-sugar–yes, it took all the fun out of monkey bread! This recipe is now our go-to recipe for birthday breakfasts!
The only drawback of this recipe is that Rhodes dinner rolls are expensive. So I got to thinking: Could I make my own? So I tried a recipe that I found on the internet that is supposed to be a copycat Rhodes dinner roll recipe. I have only used it for the monkey bread–and not as regular rolls, so I do not know whether or not it is a true copy-cat of the dinner rolls.
My dad requested monkey bread for Father’s Day dinner, so I made the copy-cat recipe for it. However, it was not a true copy-cat to the Rhodes dinner rolls when making monkey bread. They did rise nicely, and they looked great after the baking time. But I took them out–too early. The inside wasn’t quite done, so the monkey bread fell. I do want to try it again, and next time, I’ll stick a fork in it to see if the inside dough is done. It still tasted good, they just weren’t as “high.” It seems like the Rhodes dinner rolls are just lighter–not as doughy. When I use the Rhodes dinner rolls, 30 minutes is indeed the correct amount of time to bake the monkey bread.
So here’s the recipe for Monkey Bread using Rhodes Dinner Rolls, and at the bottom is the copycat recipe that I tried:
Recipe for Monkey Bread
Cooking Time Required: 30 minutes Preheat oven @ 350
Ingredients and Directions:
- 18 to 24 frozen rolls
- 3 ounce package of butterscotch or vanilla pudding (not instant)–I use butterscotch
- 1/2 c. butter
- 3/4 c. brown sugar
- 3/4 tsp. cinnamon
- chopped pecans to taste
- raisins to taste
Spray Bundt pan with cooking spray. Place frozen rolls in pan. Sprinkle with pudding mix, raisins and nuts.
In a saucepan, combine butter, sugar, and cinnamon. Cook until dissolved and bubbly. Pour over rolls.
Spray foil with cooking spray and cover Bundt pan tightly.
Leave on counter overnight. Uncover and bake at 350 oven for 30 minutes. Let stand 5 minutes, and then invert on serving dish.
*The monkey bread at the top and with Kaylin was monkey bread made with Rhodes dinner rolls. All other pictures were the copy cat rolls.
**I will put this on the page Breakfast Foods and not freezer meals.
Recipe for Copy Cat Rhodes Dinner Rolls: (Found here on Passion for Savings blog)
- 4½ cups flour
- ¼ cup shortening
- ½ cup sugar
- 2½ tsp. salt
- 1½ Tbsp. dry yeast
- 1½ cups warm water
- ½ cup melted mutter
- Combine dry ingredients in a bowl and mix
- Cut in shortening into flour mixture
- Slowly add water while mixing gently
- Knead dough on a floured surface for about 10-15 minutes–I used my stand mixer for 2 minutes.
- Place in a bowl with a little oil in it. Flip bread and cover.
- Let Rise 1 Hour or until it doubles.
- Punch down dough and form small balls (about 1½ inches).
- FREEZE at this point on a pan, then place balls into a air tight bag to store.
- TO BAKE: Let rise 45 minutes on a baking sheet for fresh dough.
- Let frozen rolls rise about 3 hours.
- Bake at 400° for about 12 minutes.
- Brush with melted butter out of the oven.
Does anyone have a Copy Cat Rhodes dinner roll recipe that they love? I would LOVE to know about it if you do!