Sweet Mini Monkey Rolls

Description:  Sweet gooey glazed rolls that are dangerous, tempting and lusciously good.

Directions:  Let cool slightly, then grab one for yourself before they’re all gone!

Run into your kitchen and we’ll make them together . . . hurry.

 You will need:  At least 12 Dinner rolls –  thawed but still cold, melted butter, corn syrup, brown sugar and Cinnamon.

Cut each Dinner roll into 6 equal pieces. Use a pair of kitchen scissors or a pizza wheel.

In a bowl, combine melted butter and corn syrup and stir until well mixed.  In another bowl, combine the sugar and cinnamon and mix well.  Dip 6 roll pieces at a time in the butter mixture.

Plop each of those buttered pieces in the cinnamon and sugar bowl.

Roll them around until they are coated from head to toe.

Place 6 pieces in each well – sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size.

Just like this!  These are ready for a preheated 350 degree oven.  Bake for 15 to 20 minutes or until golden brown.

If you like, you can also make Orange or Lemon Sugared Monkey bread.  You will need:  Melted Butter, Corn syrup, Granulated Sugar and the zest of one orange or a lemon.  Mix the melted butter with the corn syrup and stir the lemon or orange zest into the granulated sugar.  Stir well.

The process is the same as above.  Simply cut your thawed Dinner roll into six pieces.  Roll in the butter and corn syrup mixture, then roll each piece around in the lemon or orange sugar. Be generous with the sugar!

Place 6 pieces in each well-sprayed cup of a muffin tin.  Cover with sprayed plastic wrap and let double in size.  Bake in a preheated 350 degree oven for 15 to 20 minutes, or until golden.

Here’s a sneak peek into the oven. These are the Brown Sugar & Cinnamon Mini Monkey’s.  Look how gloriously scrumptious.

Chefs note:  Once you remove them from the oven, you will notice that some of that yummy caramel has oozed up and out of the tin.  Don’t despair! Don’t leave it there! Simply take a heat proof spatula, and quickly push all that gooey caramel back over to the beautiful rolls.  Your tin should now look similar to this one.  While they are still quite warm, take a knife and go around the edges of each well.  The rolls won’t stick . . . they will easily come right out of their hole.

I like to lay out a piece of parchment paper and place each roll upside down.  Most of the gooey caramel is resting on the bottom.  Once they cool slightly, and the caramel has set a bit . . . turn them right side up.

Prepare the vanilla glaze and drizzle it over the rolls.  I like to drizzle when the rolls are still just a tad warm.  The glaze will seep down into the crevices and each little bite will be “sweet!”  You can use a spoon, fork or a squeeze bottle.

I dare you to each just one!

Delicious little bites.  But wait . . . the Lemon Sugared mini’s are almost ready.

They also look lovely in the oven.  I put some Coconut flakes on top of the rolls before baking. Oh . . . if only you could smell my kitchen right now.

Follow the same rules as above, and plop them on their tops to cool slightly.

Drizzle with the Vanilla glaze.  You could also put a bit of fresh squeezed lemon or orange juice in the glaze as well.

Your neighbors would love you, if you took them a plate of Mini Monkey Rolls.  This way, you’re not tempted to eat all of them by yourself!

[print_this]

MINI MONKEY ROLLS

12 Rhodes dinner rolls, thawed but still cold

6 tablespoons butter, melted

2 tablespoons corn syrup

1/2 cup brown sugar ( I used extra)

2 tsp. cinnamon

ICING:

1 cup powdered sugar

1 tablespoon butter, melted

1 to 2 tablespoons milk

1 tsp. vanilla

DIRECTIONS:

Note:  I doubled the amount of corn syrup, brown sugar, cinnamon and butter!

Cut each dinner roll into 6 equal pieces.  In a bowl, combine butter and corn syrup and stir until well mixed.  In another bowl, combine sugar and cinnamon and mix well.  Dip 6 roll pieces at a time in the butter mixture and then in the sugar mixture.  Place these 6 pieces in each WELL sprayed cup of a 12 cup muffin tin.

Cover with sprayed plastic wrap and let double in size.  Remove wrap and bake at 350 degrees for 15 to 20 minutes.  Before removing them from the tin, cool 3 to 4 minutes. (Take a knife and go around the edges of each roll as they are cooling.  This will help them not to stick) Place on Parchment paper to cool. Combine icing ingredients and mix well.  Drizzle over monkey rolls if desired.

[/print_this]

  • Sam - January 22, 2012 - 8:41 am

    Can you tell me how you make the vanilla glaze? I looked above several times, but couldn’t find it, but it is early in the morning and maybe I’m missing it. These look delicious!ReplyCancel

    • Jonna - January 23, 2012 - 11:48 am

      Hi Sam,
      I added the glaze recipe to the post as well.

      Vanilla Glaze
      Note: I doubled this.

      1 cup powdered sugar
      1 tablespoon butter, melted
      1-2 tablespoons milk
      1/2 teaspoon vanilla
      Mix all ingredients together until the icing is nice & smooth.
      You can also substitute fresh lemon juice or Orange juice for the milk is desired.

      Hope this helps,
      jonnaReplyCancel

  • Amy Copeland - January 25, 2012 - 5:44 am

    How much corn syrup did you use?ReplyCancel

    • Jonna - January 25, 2012 - 8:22 am

      Hi Amy,
      I included the recipe below the post. It was originally posted over at the
      Rhodes Website.
      jonnaReplyCancel

  • Hanna - January 28, 2012 - 4:45 pm

    i’m SO glad you like these! my mom is the creator of all of their recipes and is the one who has made their recipe books. these are delicious, something i grew up eating.ReplyCancel

  • kaitlin - July 29, 2012 - 8:24 pm

    where can i buy rhodes rolls and do you need to use rhodes rolls in this recipe?ReplyCancel

    • Jonna - August 1, 2012 - 6:45 pm

      HI KAITLIN,
      I find them in the frozen area of grocery stores. This is a bag of little balls of frozen bread dough.
      JonnaReplyCancel

  • Michelle May - September 6, 2012 - 5:50 pm

    Two quick questions:
    1) About how long do the rolls take to “double in size?”
    2) When they are covered in plastic to “double” are the rolls left on the countertop at this time or stored in the refrigerator?ReplyCancel

    • Jonna - September 6, 2012 - 8:36 pm

      Hi Michelle,

      To double in size, it really depends on the temperature of your house. Don’t rise in the refrigerator, or it will take
      too long. I just cover loosely and put them near a warm window. If you are in a huge hurry, you can also turn your oven on to the lowest
      temp. My oven is 170 degrees. Preheat the oven, then TURN THE OVEN OFF! Then….lay a clean kitchen towel across the rack in your turned off oven. Set the rolls in the center of the oven to rise. Crack the oven door just slightly. Let them raise tip double. Make sure though that you take the rolls and the kitchen towel OUT of the oven before you heat the oven to the proper baking temperature!

      Hope this helps,
      JonnaReplyCancel

  • liza - March 7, 2013 - 1:48 pm

    Hello, I have been wanting to make the mini monkey bread for some time. However, I can’t find the Rhodes Bread in Los Angeles area. Do you have a picture of what the bag looks like? I also don’t know which one it is on their website. Also, is there a way you can make this without the corn syrup?ReplyCancel

    • Get Off Your Butt and BAKE - March 8, 2013 - 12:10 pm

      Hi Liza,

      You can google Rhodes rolls, and you will be able to see what their packaging looks like. In a city as large as Log Angeles that is hard to believe!
      Possibly another brand of frozen bread is available…or just make your own bread dough. These little frozen balls of dough are just really convenient!
      You probably could omit the corn syrup Liza. They might not be quite as gooey, but it would probably work fine.
      JonnaReplyCancel