Layers of roll dough covered in a sweet vanilla pudding base, then drizzled with strawberries, finished with a sweet coating of vanilla chocolate drizzle and topped with fresh berries.
Monkey bread is something I have been making since 7th grade Home Economics. A can of biscuits, some melted butter and cinnamon sugar, and in a little while a sweet, sticky cinnamon sticky bun-like treat. Unless you upgrade that version and add in some other yummy goodness, that is. I have been experimenting with my Rhodes Dinner Rolls and trying out other versions to see what works and makes a great new type of Monkey Bread. I love fresh fruit and try to incorporate it into my desserts and this cake is topped with both strawberries and blueberries. This sweet cake is easy to cut or pull apart, and has such a beautiful lightly strawberry flavor that my family just went wild with it. Layers of roll dough covered in a sweet vanilla pudding base, then drizzled with strawberries, finished with a sweet coating of vanilla chocolate drizzle and topped with fresh berries, this cake was heavenly to eat.
I love how festive this cake is, with the strawberries and blueberries it screams summer time. Perfect for holidays or family gatherings, it looks so professionally made. Just by adding fresh fruit to the top of the cake, you dress it up so beautifully. Your friends and family will love this cake.
Let's get started!
To start, you will need to defrost your Rhodes Bake N Serv Dinner Rolls. You will need 25 rolls.
In addition, you will also need 1 cup white sugar, 1/4 cup strawberry jelly, 1 box of instant vanilla pudding and 5 tablespoons melted butter.
Add the box of vanilla pudding mix to the sugar, then cut each roll into four pieces and dredge in the sugar/pudding mixture. I prefer to do several at a time so that my fingers don't get completely coated with the sugar after every piece.
Spray a bundt cake pan very liberally with cooking spray, making sure to get the sides and insert coated well.
Drop each coated roll into the pan until you layer your first layer. Then drizzle about 3-4 tablespoons of the warmed jelly over top.
Continue cutting, rolling and adding the dinner rolls and layering the strawberry jelly as you add each layer.
To finish off, drizzle the melted butter over top of the entire cake, letting it work it's way between the pieces of dough.
Your pan will be about 1/2 way full. You will now let the dough rest and rise for about 30 minutes, until it's almost to the top of the bundt pan.
Bake at 400 degrees about 35-40 minutes, until the top of the dough begins to turn a rich dark brown color. Immediately flip it over onto a serving platter as soon as you pull it out of the oven. You need to do this while the sugars are still liquid and the cake won't stick. Let it cool and the cake will stick inside the pan.
To finish off the cake, melt 1 package of vanilla baking chips with 4 tablespoons of heavy cream or 1/2 and 1/2. Stir and melt until all the lumps are gone.
Then just drizzle the melted vanilla chocolate over the top of the cake with the spoon. While the icing is still soft, slice strawberries up to the stem top and push down a little to fan them out.
Add the strawberries to the top of the cake and side of the cake, then top with blueberries. To be extra festive, serve additional strawberries and blueberries along with each slice of cake.
Serves about 6-8 people.