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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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