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Mini Coconut Monkey Bread With Strawberry Glaze

Mini Coconut Monkey Bread With Strawberry Glaze
Mini Coconut Monkey Bread With Strawberry Glaze
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Prep Time: 15 min (not including thaw time)
Bake Time: 18-20 min
Servings: 12


  1. 16 frozen Rhodes dinner rolls, thawed but still cold
    1 (3 oz.) pkg. cook and serve coconut pudding mix
    1/2 c. light brown sugar
    1/2 c. unsalted butter, melted

    Strawberry Glaze
    1/2 c. powdered sugar
    2 Tbl. strawberry jam
    1/2 Tbl. milk
    1/2 tsp. strawberry extract


Place frozen rolls in a 9x13-inch pan and cover.  Allow to thaw in the refrigerator overnight.  In the morning, cut each roll into 6 pieces (cut in half and then each half into thirds).  Grease a 12-cup muffin tin very well.  Place 8 dough pieces into each muffin cup.  Combine dry coconut pudding mix and brown sugar and generously cover rolls.  It will seem like a lot of pudding mix, but it ends up being just right when it cooks.  Then, top each roll with two teaspoons of melted butter.  Spray plastic wrap with cooking spray and lightly cover the rolls.  Allow to rise until doubled. 

Remove plastic wrap and bake in a preheated 350 degree oven for 18-20 minutes.  Rolls will be puffed and golden.  Remove from oven and immediately remove the rolls from the muffin tin.  Be careful, they will be very hot.  You want to remove them while they are fresh out of the oven, because once the sugar cools and hardens, they will be hard to remove in one piece.  Drizzle some of the butter in the bottom of the tin over the top of the rolls.  I don't recommend scooping out the extra pudding/brown sugar mixture in the bottom of the pan, because it gets a little tough and chewy. Top rolls with strawberry glaze.  Serve.   

For the Strawberry Glaze:  Combine powdered sugar, jam, milk and strawberry extract and stir together until smooth and creamy.  If it's too thick, add a tiny bit more milk.  Drizzle over rolls.

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