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
3/4cuppacked light brown sugar
1/2cupshredded coconut flakes
1package3.4 oz cook n' serve coconut cream pudding mix
20frozen bread dough dinner rollslike Rhodes
1can20 oz pineapple tidbits, drained well
1/2cupchopped macadamia nuts
1/2cup1 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.