Tuesday, June 9, 2015

Easy Rhodes Cinnamon Roll Monkey Bread

Good morning! I hope that you had a nice, relaxing weekend. I sure did, beautiful weather and a lot of time to relax and start on my summer reading. Is there anything better than a beautiful day a the waters edge with a good book?  Not for me there isn't.

The little things in life give me great pleasure, a good book, time spent with family and baking. I LOVE cinnamon rolls, almost as much as I love donuts. What I do not enjoy is how long it takes to make a batch.

Cinnabon Rolls made with Rhodes Sweet Dough

To combat my impatience, I frequently use Rhodes Bread dough, the sweet dough is perfect for making cinnamon rolls. Recently I discovered their Cinnamon Rolls and thought I might try them, as well. Instead of making cinnamon rolls I thought I would try something new and make Ciannamon Roll Monkey Bread.

This recipe could not be any easier and it came out fabulous! What I love is that you assemble it the night before, let is raise in the refrigerator and then bake it the next morning for a hot, sweet treat right from the oven.

Easy Pecan Cinnamon Roll Monkey Bread


1 package Rhodes Cinnamon Rolls slightly thawed
13/4 cup brown sugar divided
4 tablespoons butter
1 cup pecans chopped
6 tablespoons cinnamon

Spray bundt pan with cooking spray. Take cinnamon and please in a small bowl, do the same with 3/4 cup of brown sugar, set aside. In a small saucepan over medium heat melt butter and 1 cup of brown sugar, stir until it comes together in a syrup. Pour 3/4 of this mixture into the bottom of the greased pan, sprinkle with some of the pecans.

Take the cinnamon rolls and cut into 4 pieces, then roll each piece ingot the cinnamon and then the brown sugar, place randomly into the pan, the sprinkle with pecans. Once you have used up all of the dough pour remaining brown sugar mixture over the top and add remaining pecans. Cover with plastic wrap and place in the refrigerate.

The next morning, remove pan from oven and let sit at room temperature for 15 minutes. Preheat the oven to 375 then bake rolls about 20-30 minutes or until golden brown on top. Remove from heat, let cool for a few minutes then invert pan onto plate. If you are so inclined and feel the need for a little more sugar, drizzle the rolls with the frosting included with the rolls.


Have a great day and a fabulous week!


  1. Good morning old friend! OH I'm with you...water's edge is the only place to be for me! And I loved your share on IG this weekend.

    I am flying away. I can't wait to be there.

    Lovely recipe too! Have a splendid day, Anita

  2. Look delicious! Have a great week!

  3. Oh Lawd... this looks good. I think I just gained 5 lbs. from looking at your pictures!!


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