*THAW Rhodes Yeast Dinner Rolls on a lightly greased baking sheet covered with sprayed plastic wrap for 1-2 hours at room temperature or overnight in the refrigerator. Rolls should be thawed, but cold, and barely risen.

Cut the thawed rolls into fourths.

Combine the cinnamon and sugar in a bowl. Coat the dough pieces in the cinnamon-sugar mixture. Stagger coated pieces of dough inside of a heavily greased bundt pan.

Combine 1/2 cup of the remaining cinnamon sugar with the butter and brown sugar in a saucepan. (Discard leftovers or save for another recipe.) Cook over medium heat until the butter melts and the mixture starts to boil. Remove from heat immediately and stir until sugars have dissolved.

Allow caramel mixture to cool slightly for 3 minutes. Then stir it once more and pour the sauce over the top of the monkey bread. Cover the pan with greased plastic wrap (using cooking spray) and let the bread rise for 20-30 minutes, until the dough doubles in size and is about 1.5 to 2-inches away from the top of the pan.

Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap from pan and bake monkey bread at 350˚F for 30-35 minutes, until baked through. Dough will look cooked where pieces touch and have an internal temperature of 190-200˚F. If it starts to get too brown, cover the pan with foil the last 10 minutes.

Immediately, and carefully, invert the monkey bread onto a large plate. Be sure to flip the pan away from you, as the hot caramel syrup may splatter. Enjoy warm.