Hawaiian Monkey Bread
Hawaiian Monkey Bread is a tropical treat with macadamia nuts, coconut, and pineapple. It's an easy, delicious dessert that's also perfect for brunch!
Prep Time15 mins
Cook Time30 mins
rising time1 hr
Total Time45 mins
Servings: 10 servings
- 18 Rhodes Frozen rolls partially thawed and quartered
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple drained
- 1/2 cup butter
- 1/2 cup brown sugar
Lightly spray a bundt pan with cooking spray.
Begin by layering macadamia nuts, coconut, pineapple, and rolls. Repeat several times until all the ingredients (except the butter and brown sugar) have been used.
In a small saucepan, melt butter and sugar over medium-high heat. Once the mixture comes to a boil, stir and boil for one minute, and then remove from heat. Pour it over the top of your dough with nuts, coconut, and pineapple.
Let mixture rise until it reaches the top of the pan, 1-2 hours.
Bake at 350 degrees for 35 minutes.
Once removed from oven, let sit for 10 minutes. Then invert onto serving plate, and let sit another ten minutes with the pan on top. Then carefully remove the pan.
Serve warm or at room-temperature.
Calories: 325kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 308mg | Potassium: 89mg | Fiber: 2g | Sugar: 16g | Vitamin A: 300IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 0.5mg