Hawaiian Monkey Bread
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.
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Servings: 12 servings
Calories: 344kcal
Ingredients
- 18 Rhodes Frozen Rolls, partially thawed
- ½ cup macadamia nuts, chopped
- ½ cup shredded coconut
- ½ cup crushed pineapple, drained
- ½ cup butter
- ½ cup light brown sugar
Directions
- 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 Facts
Serving: 1 grams | Calories: 344 kcal | Carbohydrates: 43 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Sodium: 440 mg | Potassium: 136 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 343 IU | Vitamin C: 1 mg | Calcium: 131 mg | Iron: 3 mg
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