Coconut Lime Monkey Bread

Step 1

Thaw Rhodes rolls only until they are soft enough to cut with scissors. Grease a bundt ban with baking spray.

Step 2

While rolls are thawing prepare lime sugar. Add sugar, lime zest, and shredded coconut to a shallow dish. Mix to combine. Set aside.

Step 3

Melt butter in a shallow dish.

Step 4

Cut rolls in quarters or in half, depending on how small you want each piece of bread to be. Dip each piece of roll in melted butter, then roll in sugar mixture. Place evenly in bundt pan, making sure seams don't line up. If you have extra butter set it aside until rolls have risen.

Step 5

Cover with greased plastic wrap and let sit at room temperature until doubled in size. Time will vary depending on temperature of the room. Typically around 3-4 hours. Once rolls have risen, remelt remaining butter from the "dipping" process and drizzle it over monkey bread.

Step 6

Bake at 350 degrees for 30-35 minutes. Check after the first 20 minutes of baking. If rolls are overbrowning they can be covered with aluminum foil for the remainder of baking time.

Step 7

Let baked monkey bread sit in the bundt pan to cool for 5 minutes. Invert on a serving plate, or platter. Cool for about 5 more minutes. Drizzle with glaze.

Step 8

If desired garnish with additional toasted coconut and lime zest.

Step 9

Serve warm.

Step 10

Make glaze while you are waiting for baked monkey bread to rest.

Step 11

Whisk all glaze ingredients, except milk together. Glaze tends to have a mind of it's own. If it's too thick add a little milk. If it's too thin, add a little more powedered sugar.