This inside out monkey bread is delicious and mess free. It can even be taken to the next level when paired with the cream cheese dipping sauce.
I love monkey bread as much as the next person. What I don’t like about monkey bread is the stickiness. After I’m done enjoying the warm cinnamon sugary treat I feel like I bathed in molasses. Is it worth it? OF COURSE! Being me though I was determined to make my favorite sticky treat a little less sticky.
You know when you get those ideas that seem too perfect to work. Well, luckily this recipe was one of those amazing ideas that turned up even more amazing than expected. I probably could have ate this whole batch by myself. Luckily I found the strength to walk away.
These rolls were amazing warm and room temperature. Just be careful eating straight out of the oven. The insides are kind of like little hidden lava pockets. It’s totally not cool to burn the roof of your mouth on something so tasty. I know I’ve done it multiple times but it sort of ruins the rest of the food once your mouth is all tore up.
Today I moved my office into our dining room. I usually photograph recipes for the blog in the dining room so I thought it would be better if everything was in the same place. The kitchen is only a few steps away so this is going to be a huge time saver. It may not seem too thrilling to you but I love when everything is in one place.
I have my photography station set up, my computer desk equipped with all the essentials, then I have my food styling cart and my prop closet. No this room isn’t gigantic we just decided to remove the dining room table from the room.
Since moving into our home over a year ago I think we’ve only actually sat at the table to eat a handful of times. We have an eat in kitchen so I usually just eat in there.
Where do you usually eat your dinner? During the summer we’re outside almost every night. In the winter we’re stuck eating at the kitchen island.
- 12 frozen Rhodes White Dinner Rolls
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons dry vanilla pudding mix
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/8 teaspoon cinnamon
- 4 ounces cream cheese, softened
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Allow frozen rolls to thaw on a lightly greased baking sheet for 3 hours or until fully thawed. Make sure you lightly cover your rolls with plastic wrap while rising.
- For the filling; in a medium bowl combine butter, sugars, pudding mix, cinnamon, and vanilla extract.
- Once rolls have thawed cut each one into two pieces so you have 24 hunks of dough.
- Roll each piece of dough until it's about 1/4 inch in thickness.
- Place 1 teaspoon of the filling into the center of each piece of dough.
- Bring all four sides of the dough into the center and form a ball again. Make sure you pinch the dough together tightly so no filling leaks out.
- Place dough balls back onto the lightly greased baking sheet 2 inches apart from each other.
- Cover and allow to rise again for 30 minutes to an hour.
- Preheat oven to 350° F.
- Combine egg and water and brush over the tops of each roll.
- Sprinkle with the cinnamon and sugar.
- Bake for approximately 20 minutes or until golden brown.
- Cream together cream cheese, butter, powdered sugar, and vanilla until fluffy.
- Place the dipping sauce into the microwave on defrost for 1 and 1/2 minutes.
- Dip and enjoy!