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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.
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Tropical Monkey Bread

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.

Ingredients

  • 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

Instructions

  • 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.