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a close up image of baked and glazed monkey bread sprinkled with toasted coconut and lime zest

Coconut Lime Monkey Bread

You MUST try Coconut Lime Monkey Bread! It's sweet, a bit tangy, gooey on the inside, and a golden brown and crispy on the outside! There's more though, it has the most incredible lime glaze that really is like icing on the cake! You can make it and bake right away, or stick it in the fridge overnight and bake in the morning. 
Course Breakfast, Dessert
Cuisine American
Keyword Bread, Breakfast Recipe, Brunch, Cherry Cheesecake Monkey Bread Recipe, Cherry Cheesecake Pull Apart Bread, Coconut Lime Monkey Bread, Easter Brunch, Easy Recipe, Make Ahead Breakfast Recipe, Overnight Breakfast Recipe, Sweet Bread, Sweet Monkey Bread
Prep Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour


Monkey Bread

  • 20 Rhodes dinner rolls frozen
  • 1 c. sugar
  • zest of one lime
  • 1/2 c. shredded coconut
  • 1/2 c. butter


  • 1 c. powdered sugar
  • 1 Tbsp. lime juice
  • 1 tsp. lime zest
  • 1 Tbsp butter room temperature
  • 1/4 tsp coconut extract
  • 1 Tbsp. milk if needed for thinning

Garnish (optional)

  • lime zest
  • toasted shredded coconut


Monkey Bread

  • Thaw Rhodes rolls only until they are soft enough to cut with scissors. Grease a bundt ban with baking spray.
  • While rolls are thawing prepare lime sugar. Add sugar, lime zest, and shredded coconut to a shallow dish. Mix to combine. Set aside.
  • Melt butter in a shallow dish.
  • 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.
  • 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.
  • 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. 
  • 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.
  • If desired garnish with additional toasted coconut and lime zest. 
  • Serve warm.


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


Coconut Lime Monkey Bread can be made the night before serving. Assemble the monkey bread until it's layered in the bundt pan. Then cover with greased plastic wrap. Refrigerate overnight, or until doubled. In the morning remove from the refrigerator and let set at room temperature while oven preheats.
For added coconut flavor, 1 tsp. coconut extract can be added to the melted butter. 
You may also layer half of the pieces of monkey bread in the bundt pan, then sprinkle with additional shredded coconut. Then layer remaining half of monkey bread.