Tropical Monkey Bread

This easy-to-make Tropical Monkey Bread is loaded with all the delicious tropical Hawaiian flavors! Flaky, buttery rolls covered in coconut pudding, macadamia nuts, coconut flakes, and pineapple. Prepare this easy monkey bread the night before for an easy overnight sweet treat in the morning.

Course bread, Breakfast, Dessert

Cuisine American

Keyword monkey bread recipe, tropical monkey bread

Prep Time 10

Cook Time 40

Fridge Time/Rise Time 13

Total Time 13 50

Servings

Calories 519kcal

Equipment

10-inch Bundt Pan

Ingredients

1 box (3.4 oz) Cook n' Serve Coconut Cream Pudding
3/4 cup packed light brown sugar
1/2 cup sweetened coconut flakes
20 frozen bread dough dinner rolls (I use Rhodes brand)
1 can (20 oz) pineapple tidbits drained well
1/2 cup chopped macadamia nuts
1/2 cup (1 stick) butter (cut into small cubes)

Instructions

In a small bowl, whisk together the cook n' serve coconut cream pudding mix, light brown sugar, and coconut flakes until combined. Set aside.
1 box (3.4 oz) Cook n' Serve Coconut Cream Pudding, 3/4 cup packed light brown sugar, 1/2 cup sweetened coconut flakes
Spray a 10-inch bundt pan with nonstick cooking spray. Lay 10 frozen dinner rolls in the bottom of the bundt pan.
20 frozen bread dough dinner rolls
Sprinkle half of the pudding coconut mixture (set aside from earlier) over the frozen rolls. Then layer with half of the pineapple tidbits, half of the macadamia nuts, and half of the cubed butter.
1 can (20 oz) pineapple tidbits, 1/2 cup chopped macadamia nuts, 1/2 cup (1 stick) butter
Repeat the layers one more time - 10 frozen dinner rolls, remaining half of the pudding coconut mixture, remaining half of the pineapple, macadamia nuts, and remaining butter cubes.
Cover the bundt pan with plastic wrap and let it refrigerate overnight (I find at least 10-12 hours works best). I also recommend spraying the side of the plastic wrap that touches the monkey bread with cookie spray, to avoid it sticking.
In the morning, remove the bundt pan from the fridge, and let it sit at room temperature for 1 hour to rise in a warm spot until the rolls have risen to the top of the bundt pan.
Heat the oven to 350℉. Remove the plastic wrap from the bundt pan and bake for 35-40 minutes.
^{*If needed, loosely lay a piece of tin foil over top the bundt pan for the last 15 minutes or so of the bake time to avoid the rolls getting too browned.}
Remove the bundt pan from the oven, and let the monkey bread cool in the bundt pan for 10 minutes before inverting it onto a serving plate. Serve warm!

Notes

Don't Thaw The Frozen Dinner Rolls : No need to thaw the rolls first! Simply use the frozen rolls from the package when layering the monkey bread the night before. The rolls will thaw in the fridge overnight.

Fridge Time Tip : I have found that 12 hours is adequate time for the rolls to thaw in the fridge overnight. When only refrigerating them for 8 hours, the rolls aren't fully thawed yet. I always plan on letting the bundt pan refrigerate for 12 hours so there is plenty of time for the frozen rolls to thaw. This way, they also rise in the 1 hour time because they're completely thawed.

Pineapple : I have used pineapple tidbits and crushed pineapple in this recipe with great results. Make sure that the pineapple is drained well.

Coconut Flakes : This is optional, but I like to put the coconut flakes in a mini food chopper to get them in finer, smaller pieces. My kids don't love the long and stringy texture of coconut flakes so I try to ground it up into smaller pieces.

Nutrition