Thaw Rhodes rolls on in a greased pan, covered with greased plastic wrap, just until soft enough to cut in pieces.
Wrap the outside of a 10" spring form pan with aluminum foil. This will prevent butter from dripping in the oven. I also set the pan on a cookie sheet while baking just to be sure it doesn't spill in my clean oven! Set a ramekin in the center of spring form pan. Spray inside of spring form pan and around the rameking with baking spray.
Cut rolls in quarters. The easiest way to cut them is with a pair of kitchen scissors. A knife will work if you don't have kitchen scissors. Put quartered rolls in a prepared pan.
Mix granulated sugar and crushed candy canes. Sprinkle 2/3 of the sugar mixture over rolls in pan, reserve the other 1/3 of the sugar mixture for later. Sprinkle half of the white chocolate chips over monkey bread. Gently move the rolls around to allow part of the sugar mixture to coat the rolls just a little bit.
Melt butter. Pour over rolls
Cover with plastic wrap (sprayed with nonstick baking spray) and refrigerate overnight, or let rise in a warm spot until doubled in size.
If monkey bread is in the fridge remove and let sit on the countertop for about 15 minutes.
Preheat oven to 350 degrees. While oven is preheating sprinkle remaining candy cane sugar over rolls.
Bake for 20-25 minutes. Watch it carefully and if it starts to brown too much before the middle is cooked through, cover it with aluminum foil.
After baking remove bread from oven and let rest for about 5 minutes. Run a rubber spatula around the ramekin and edges of pan to loosen bread. Remove ramekin. Flip bread out of pan onto a plate. Then flip again onto a serving plate. So in the end the golden brown top of the monkey bread will still be on top.
Melt remaing half of white chips in a sealable bag for about 1 minute, at half power. If chocolate isn't quite melt it, continue microwaving at half power in 15 second intervals. Snip corner off of the bag and drizzle melted chocolate over rolls.