February 4, 2016

Mini Coconut Monkey Bread with Strawberry Glaze

Have you ever had monkey bread?  This is a fun mini version made with coconut pudding mix and strawberry glaze.  Kids love bite-size treats and these are perfect for little mouths.

They are sooooooo yummy!!!!  My whole family loved them and they disappeared so fast.  The flavor is fantastic and the texture is firm on the outside and soft and chewy on the inside.  They are so easy to eat, because they pull apart into mini bite-size pieces.  Adults love them and kids love them.  I have already been asked at least three times to make them again.

Since it's almost Valentine's Day, the pretty pink glaze is the perfect finishing touch, but these really are great for any occasion.  Coconut and strawberry  . . . mmm mmm mmm.  

Here's how you make them - all you do is take 16 thawed Rhodes dinner rolls and cut each into 6 pieces.  Place 8 of the pieces into each greased muffin cup.

Combine pudding mix and brown sugar and generously sprinkle over rolls.  It will seem like a lot, but it will end up being just right.

Then, you pour melted butter over the top of each roll.  Cover with plastic wrap and allow to rise until doubled.  Bake, remove from pan, cool a few minutes and top with strawberry glaze.  Super easy and so delicious.

Mini Coconut Monkey Bread with Strawberry Glaze
From: Jenn@eatcakefordinner

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.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with brands that I love.  


  1. These look so yummy! Awesome idea with the pudding mix! Thank you :)

  2. I have never tried monkey bread before, but it looks amazing! I really need to try it out soon!


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