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Vanilla Strawberry Monkey Bread2

Holy smokes, today’s recipe is delicious! It’s not quite berry season, but this is still a great excuse to buy some fresh strawberries and make a dessert with them. This pull-apart bread can be used for breakfast or dessert. It’s soft, gooey, and perfectly fruity! There are even little melty white chocolate chips hiding in there for a little added decadence.

Vanilla Strawberry Monkey Bread1

I think this would be a fun breakfast or treat to make for the whole family on Valentine’s Day. I have found it’s fun to include my kids in these kinds of holidays and make it just as special for them as it is for me and my spouse. It would be a fun tradition to wake up Valentine’s morning and have everyone munching on this monkey bread. I love when food can create loving memories! Did I mention that it only takes 6 ingredients to make this lip smackin’ dessert?! It’s so easy, and you can prep it the night before, leave it in your refrigerator overnight, and then bake it in the morning when you wake up! FABULOUS!!!

Vanilla Strawberry Monkey Bread

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings


  • 18 Rhodes White Dinner Rolls thawed, but still cold
  • 1 small box vanilla pudding
  • 1/2 cup white chocolate chips
  • 1/2 to 3/4 pound strawberries rinsed, hulled and sliced (I use my egg slicer to make it quick and easy.)
  • 1/2 cup sugar
  • 1/2 cup butter


  • Prepare a bundt pan with baking spray. Place vanilla pudding in a small bowl. Cut rolls into fourths & coat them in the vanilla pudding. Stagger coated rolls inside the bundt pan. Alternately add slices of strawberries and white chocolate chips. Once all the rolls, strawberries and chocolate chips have been staggered in the bundt pan, sprinkle any remaining pudding on top of the monkey bread.
  • Heat the sugar and butter in the microwave for 1½ to 2 minutes or until sugar dissolves and mixture is syrupy. Pour around the edges and on top of the monkey bread.
  • Spray a piece of plastic wrap with baking spray and cover the pan. Set in a warm place and wait until the rolls double in size and almost reach the top of the pan.
  • Bake at 350˚F for 25-35 minutes until browned and the bread is done where the pieces touch each other.
  • IMPORTANT: Place a baking sheet on the shelf underneath the bundt pan to catch any potential spills. Cover the bread with foil the last 10 minutes, if it’s starting to get too brown. Immediately after baking, invert onto plate. Serve warm. Refrigerate leftovers.


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*Recipe added 5/26/16. Originally published on the Rhodes blog.