Description
Monkey bread with pineapple and coconut for an upside down twist.
Ingredients
Scale
- 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