Rhodes Monkey Bread

Rhodes Monkey Bread

YOU’LL NEED
Yield: 12 servings

12 Rhodesâ„¢ Cinnamon Rolls thawed,
1/3 cups butter, melted
¾ cups sugar
½ cups chopped pecans
½ cups caramel ice cream topping

Instructions

Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.

Mini Monkey Bread

Mini Monkey Bread

YOU’LL NEED
Yield: 12 servings

12 Rhodesâ„¢ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
½ cups brown sugar
2 teaspoons cinnamon
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons milk
½ teaspoons vanilla

Instructions

Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.

Monkey Bread

Monkey Bread

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it’s great with or without them)

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!