Key Points:
- Perfect small-batch recipe using 12 frozen dinner rolls
- No yeast-mixing required – frozen rolls do the work
- Ready to serve in about 3 hours with 15 minutes active prep time
- Ideal for special breakfast or brunch for 4 people
Why Make This Recipe?
Ever wanted to make fresh monkey bread but felt overwhelmed by complex recipes? This version using frozen dinner rolls makes it super simple. You’ll get that warm, gooey cinnamon-sugar goodness without the fuss of making dough from scratch. It’s sized just right for a family of four, so you won’t have leftovers going stale.
Equipment & Ingredients
Kitchen Tools:
- 6-cup bundt pan
- Sharp knife
- Mixing bowls (2)
- Measuring cups and spoons
- Microwave-safe bowl
- Plastic wrap
- Non-stick cooking spray
- Cooling rack
- Serving plate
Ingredients:
- 12 frozen dinner rolls (like Rhodes)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/3 cup butter, melted
- 1/4 cup dark brown sugar, packed
Optional Add-ins:
- 1/4 cup chopped nuts (pecans or walnuts)
- 1/4 cup raisins
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Before You Start (5 minutes)
- Gather Your Tools
- Place all tools on a clean counter
- Make sure you have enough workspace
- Keep measuring cups and spoons handy
- Check Your Ingredients
- Keep rolls in freezer until needed
- Remove butter from fridge to soften slightly
- Make sure sugars aren’t hardened
- Prepare Your Space
- Clear and clean your counter
- Have a place ready for the pan to rise
- Check oven rack is in middle position
Preparation Phase (15 minutes)
- Prepare Your Pan
- Spray the bundt pan thoroughly with cooking spray
- Don’t forget the center tube
- Get into all the pan’s crevices
- Set prepared pan aside
- Cut the Rolls
- Remove only 4 rolls from freezer at a time
- Place rolls on cutting board
- Cut each roll in half with sharp knife
- Work quickly – rolls should stay frozen
- Return cut pieces to freezer if not using immediately
- Make Cinnamon-Sugar Mixture
- Get a medium mixing bowl
- Measure 1/2 cup granulated sugar
- Add 2 teaspoons cinnamon
- Mix with spoon until evenly combined
- No streaks of cinnamon should remain
- Prepare Butter Mixture
- Place 1/3 cup butter in microwave-safe bowl
- Microwave in 15-second intervals
- Stir between intervals
- Heat until completely melted
- Add 1/4 cup dark brown sugar
- Stir until sugar starts dissolving
- Mixture should be smooth
Assembly Process (20 minutes)
- Set Up Your Dipping Station
- Place cinnamon-sugar bowl on left
- Put melted butter mixture in middle
- Have prepared bundt pan on right
- Keep paper towels nearby for clean-up
- Coat the Roll Pieces
- Take one piece of frozen dough
- Dip completely in butter mixture
- Roll in cinnamon-sugar until covered
- Shake off excess
- Place in prepared pan
- Repeat with remaining pieces
- Arranging in Pan
- Place pieces evenly around pan
- Leave small gaps between pieces
- They will expand during rising
- Create an even layer
- Don’t pack them too tightly
- Final Touches
- Pour remaining butter mixture evenly over rolls
- Use a rubber spatula to scrape bowl
- Sprinkle any leftover cinnamon-sugar on top
- Tap pan gently on counter to settle mixture
Rising Process (2 hours)
- Cover the Pan
- Take a piece of plastic wrap
- Spray one side with cooking spray
- Cover pan loosely with sprayed side down
- Wrap should be secure but not tight
- Find Warm Spot
- Ideal temperature is 70-75°F
- Good spots: top of refrigerator, inside turned-off oven
- Avoid direct sunlight or hot spots
- Place covered pan in warm area
- Monitor Rising
- Set timer for 2 hours
- Rolls should double in size
- They should feel puffy when gently touched
- If room is cold, may need extra 30 minutes
Baking Phase (30-35 minutes)
- Preheat Oven
- Start preheating to 350°F
- Do this when rolls are almost doubled
- Allow 10-15 minutes for full preheat
- Use oven thermometer if you have one
- Prepare for Baking
- Remove plastic wrap carefully
- Check rolls have doubled in size
- Place pan on middle oven rack
- Close oven door gently
- During Baking
- Set timer for 25 minutes
- Don’t open oven door first 20 minutes
- Check at 25 minutes for doneness
- Look for golden brown color
- Top should spring back when touched
Finishing Steps (10 minutes)
- Check for Doneness
- Internal temperature should be 190°F
- Color should be deep golden brown
- Butter mixture should be bubbling
- If needed, bake 3-5 minutes more
- Cooling Period
- Remove from oven with mitts
- Place pan on cooling rack
- Let cool exactly 5 minutes
- Set timer to be precise
- Flipping Process
- Place serving plate over pan
- Hold plate and pan together firmly
- Flip quickly but carefully
- Keep hands protected – pan is hot
- Wait 1-2 minutes before lifting pan
- Final Steps
- Lift pan slowly
- If any pieces stick, ease them out gently
- Let cool 5 more minutes
- Serve while still warm
Troubleshooting Tips
- Dough not rising? Room too cold. Move to warmer spot or extend rise time
- Rolls stuck? Pan wasn’t greased enough. Run knife around edges before flipping
- Uneven browning? Rotate pan halfway through baking
- Too dry? Add more butter mixture next time
Storage & Reheating
- Storage: Cover with foil and keep at room temperature up to 2 days
- Reheating: Microwave individual portions 15-20 seconds
- Do not freeze after baking – texture becomes tough
Safety Notes
- Ensure rolls are fully thawed and risen before baking
- Check internal temperature reaches 190°F
- Let pan cool slightly before flipping to prevent burns
- Keep out of reach of children when hot
- Use oven mitts when handling hot pan
- Be careful of steam when removing plastic wrap
Recipe Variations
- Butterscotch: Add butterscotch pudding mix to butter mixture
- Orange-Spice: Add orange zest and 1/4 teaspoon nutmeg
- Chocolate: Add mini chocolate chips between layers
- Cream Cheese: Drizzle with cream cheese glaze after baking
Time Breakdown:
- Prep Time: 15 minutes
- Rise Time: 2 hours
- Bake Time: 25-30 minutes
- Total Time: About 3 hours
Dietary Notes: Contains dairy, gluten. Suitable for vegetarians. For vegan version, use plant-based dinner rolls and butter substitute.
