This easy, no yeast needed tropical monkey bread is loaded with Hawaiian flavors! Flaky, buttery rolls covered in coconut pudding, macadamia nuts, coconut, sugar, and pineapple. Prepare the night before for easy overnight sweet bread in the morning. This stuff is so delicious and makes for a great dessert or extra special breakfast.
When I first started blogging I was fortunate enough to be a monthly guest poster on the blog Love, Pasta, & a Toolbelt. This tropical monkey bread was one of the recipes I shared on her blog. I have been meaning to post it on my blog ever since….. and seeing as how 2 years later and I am just now getting to it, I obviously am pretty lame at checking off my to-do list 🙂 #storyofmylife
I adapted this recipe from the classic monkey bread that uses the pudding mix with frozen bread rolls. Not only is there no yeast to work with and stress about it rising, it is also so easy because you use frozen bread rolls. I love things from scratch and homemade but I must say that I don’t mind frozen bread rolls one bit. Plus, it makes this tropical monkey bread so easy.
Prepare it the night before, put it in the fridge overnight, and then bake it up in the morning. Your house will smell like macadamia nut cookies baking on the beach….. is that even a thing?! 🙂 That’s exactly what I think of when this stuff is baking in the oven. Try it and you’ll smell it too!
Don’t be like me and grab the can of crushed pineapple. The recipe as written below is correct. You want pineapple tidbits. This is what I get for taking my daughter shopping with me and letting her grab the items off the shelf and put them into the cart. Grocery shopping is our little bonding time so I suppose I can let this slide 😉
Also, be sure you are getting the cook n’ serve pudding. It will say it on the front of the box.
Layer up your tropical ingredients into the bundt pan and cover it with saran wrap, and let it hang out in the fridge all night. When you wake up in the morning pull it out first thing so it can warm up and rise on the counter. After an hour it will be ready to bake!
This bread is so gooey, sweet, and it’s basically a dessert bread so if you want dessert for breakfast then this is for you! Coconut, macadamia nuts, pineapple, butter, and brown sugar all nestled among pillowy and soft dinner rolls. So good you guys.
This easy, no yeast needed tropical monkey bread is loaded with Hawaiian flavors! Flaky, buttery rolls covered in coconut pudding, macadamia nuts, coconut, sugar, and pineapple. Prepare the night before for easy overnight sweet bread in the morning.
- 3/4 cup packed light brown sugar
- 1/2 cup shredded coconut flakes
- 1 package (3.4 oz) cook n' serve coconut cream pudding mix
- 20 frozen bread dough dinner rolls (like Rhodes)
- 1 can (20 oz) pineapple tidbits, drained well
- 1/2 cup chopped macadamia nuts
- 1/2 cup (1 stick) butter, cubed
- In small bowl, mix together brown sugar, coconut flakes, and dry pudding mix.
- Grease a 10-inch bundt pan with cooking spray. Lay 10 frozen rolls in the bottom. Sprinkle half of the dry pudding sugar mix over the rolls, then layer with half of the pineapple tidbits, half of the macadamia nuts, and half of the butter cubes. Repeat layers one more time.
- Cover with saran wrap (I suggest spraying the side that will touch the rolls with cooking spray) and put in the fridge overnight.
- Remove pan from refrigerator about 1 hour before serving. Let rise in a warm spot until the rolls have risen to the top of the bundt pan.
- Heat oven to 350 degrees. Remove plastic wrap and bake for 35-40 minutes (mine were done at 38 minutes). Place a piece of tin foil, very loosely, over the top of the bundt pan for the last 15 minutes of cooking so that the rolls do not burn.
- Let cool in bundt pan for 10 minutes before inverting onto a serving plate.