Hawaiian Monkey Bread is a new tropical twist on the classic Monkey Bread recipe. Shredded coconut, crushed pineapple, and yummy macadamia nuts are spread throughout the bread so that you’ll get a goodie in every single bite.
The flavors in this easy bread are just amazing.
Our whole family loves it when I make this treat.
Key to Success #1 – Pre-thaw the Rolls
Before you start making this recipe, you’ll want to partly thaw your Rhodes rolls so that you can cut them.
Lay your frozen rolls out in a single layer on a plate for about 30 minutes.
The rolls don’t have to be completely thawed but they should be soft enough that you can cut them into quarters.
I use a pair of kitchen shears to cut my rolls into fourths.
You can also use a sharp knife if you’d prefer.
After I cut the dough, I like to roll it into a little ball.
I feel like this helps the bread pull apart much easier when it’s baked.
Key to Success #2 – Layer Up the Goodies
This Hawaiian Monkey Bread has such a lovely tropical flavor combination with the addition of shredded coconut, crushed pineapple, and yummy macadamia nuts.
Those yum yums are spread throughout the pan so that you’ll get a goodie in every single bite.
I’m not going to tell you exactly how many layers to make.
Just sprinkle a little coconut, pineapple and nuts then add in a layer of dough.
Then put in more goodies. Then add more dough.
Keep going until all the dough has been used.
After you’ve got all the goodies in the pan, mix up the brown sugar sauce and just pour it over the top.
The gooey mixture will seep down into all the nooks and crannies and mingle all the flavors together.
The result is really magical.
Key to Success #3 – Let’s All Rise
After you have everything in your bundt pan, cover it with plastic wrap and let it sit in a warm place until the dough rises to fill the pan.
Depending on how warm you make it, it’ll take 1-2 hours for the dough to rise.
Quick Rise Tip! You can speed up the rising process by preheating your oven to 250 degrees F then TURN OFF THE OVEN before placing your bundt pan inside.
The warm oven will make your dough rise quicker. It should fill the pan in about 20-30 minutes.
If you’re not cooking your Hawaiian Monkey Bread until the morning, you can put your covered bundt pan into the refrigerator overnight.
The dough may rise a little bit in the refrigerator but you’ll need to put it in a warm place in the morning and let it rise until it fills the pan.
(See the Quick Rise Tip in the paragraph above.)
Pin this Hawaiian Monkey Bread recipe to your favorite Breakfast board or your Hawaiian Food board.
- 18 Rhodes Frozen Rolls, partially thawed
- 1/2 cup macadamia nuts, chopped
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup butter
- 1/2 cup brown sugar
- Lightly grease bundt pan.
- Cut partially thawed rolls into quarters.
- Layer a bit of macadamia nuts, coconut and pineapple in the bottom of the bundt pan. Add a layer of rolls. Continue layering macadamia nuts, coconut, pineapple and rolls until all are used.
- In a small saucepan, bring butter and sugar to a boil over medium heat. Boil for 1 minute then remove from heat. Pour butter and sugar mixture over rolls.
- Cover with plastic wrap and let rolls rise for 1-2 hours until they reach the top of the pan.
- Move oven rack to lowest setting. Preheat oven to 350 degrees F. Bake for 35 minutes until top of rolls are golden brown.
- Let sit in pan for 10 minutes then invert onto serving plate. Carefully remove pan.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g