This poor recipe has been sitting on the shelf, waiting to be shared since July!!! I was cleaning out my files, getting organized and the file “Pineapple Monkey Bread” blazed boldly only the screen, saying, “Pick me!!!”. I’m so sorry, Monkey Bread! It’s not because you weren’t interesting, or noteworthy, or utterly scrumptious! You were all that and more. But, perhaps you were worth waiting for. For such a time as this, in preparation for holiday breakfasts and brunches. The wait is over…bring on the Pineapple Upside-Down Monkey Bread.
Pineapple Upside Down Monkey Bread
Start by defrosting 24 frozen bake-and-serve rolls (I used the Rhodes brand) then cut each roll in half. Roll them in a mixture of 1/4 cup powdered sugar and 2 T cinnamon so that they’re all coated and don’t stick together easily. I do this step on a dish towel, so I can shake them around by pulling up the edges of the towel.
Next, in the bottom of a bundt pan, sprinkle 1/4 cup unsweetened shredded coconut, then add in cherries and pineapple rings, like pictured:
Add the sugar coated rolls to the bundt pan.
Next, in a saute pan over medium heat, combine 1 1/4 cup butter, 1/2 cup pineapple preserves, 1/2 cup orange marmalade, 3/4 cup shredded unsweetened coconut and stir until butter is melted.
Then, pour everything from the saute pan over the rolls in the bundt pan.
Cover it with plastic and let it rise for at least an hour. You can leave it covered up to overnight, but if you do that, stick it in the fridge and then take it out of the fridge at least 30 minutes before you want to bake it.
When you’re ready to bake, stick it in a 350F oven for 30 minutes, rotating halfway through baking to ensure even cooking. After 30 minutes, take it out of the oven and let it cool for at least 20 minutes. Then, place a plate or decorative platter on top of the pan and flip out the monkey bread so that the cherries are right side up. Sprinkle with additional coconut if you feel like being crazy and serve.
No need to slice it. Let people grab hunks of it with their paws. After all, it IS “monkey” bread.
*Original Recipe by Joanie Simon (JoanieSimon.com)
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Pineapple Upside Down Monkey Bread
- Total Time: 1 hour 45 mins
- Yield: 12 servings 1x
Description
Monkey bread with pineapple and coconut for an upside down twist.
Ingredients
- ¼ c powdered sugar
- 2 T cinnamon
- 24 Rhodes rolls halved
- 1 1/4 cup butter
- 8 maraschino cherries
- 1/2 c pineapple preserves
- 1/2 c orange marmalade
- 1/4 c unsweetened coconut
- 4 pineapple rings
- 3/4 c unsweetened coconut
Instructions
- Defrost 24 Rodes rolls and cut each in half then roll them in a mixture of 1/4 cup powdered sugar and 2 T cinnamon.
- Next, in the bottom of a bund pan, place a cherry in each well along with a coconut ring around each.
- Put the sugar covered rolls into the pan. Then, mix the preserves, coconut and butter together in a pan over medium heat. Once the butter is melted, pour over the rolls.
- Cover the bundt with plastic and allow to rise for at least an hour (or up to overnight). If you let it sit over night, put it in the fridge and then take it out at least 30 minutes before baking.
- The rise should bring the dough to the top lip of the bundt pan.
- Bake for 30 minutes at 350F. Once it’s out of the oven, let it rest for 20 minutes to cool. Then, put a serving plate over the top and flip so that the monkey bread comes out, cherries up.
- Serve either as slices or allow people to tear off pieces (it is monkey bread, after all!).
- Prep Time: 75 mins
- Cook Time: 30 mins
- Category: bread
- Cuisine: American
