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Blueberry Peach Monkey Bread #RhodesBread #ad

Blueberry Peach Monkey Bread

You're going to love this Blueberry Peach Monkey Bread for brunch with a dollop of whipped cream, or dessert with a scoop of ice cream. It's a delicious summer recipe for the whole family!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Author Ang Paris


  • 21 Rhodes Dinner Rolls thawed but still cold
  • 2 large peaches peeled, putted and diced (about 2 cups)
  • 3/4 cup fresh blueberries
  • juice from 1/2 a lemon
  • 2 teaspoons ground cinnamon divided
  • 1 tablespoon white sugar
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar divided


  • Preheat the oven to 350-degrees F. Grease a bundt pan.
  • Toss together the diced peaches and blueberries with the lemon juice, 1 teaspoon of cinnamon, and white sugar. Set aside.
  • Cut the thawed dough into quarters. Toss them with the melted butter and remaining 1 teaspoon of cinnamon.
  • Add 1/3 of the rolls to the bundt pan, then cover with 1/2 of the fruit mixture.
  • Add the second layer of rolls, and top with the remaining fruit. Finish with the last layer of rolls.
  • Scrape any leftover butter-sugar mixture on top.
  • Set in a warm place and allow the rolls to rise, about 30-45 minutes. You want to rolls to nearly double in size.
  • Bake for 40 minutes until bubbly and golden brown.
  • Serve warm, or room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.


Make a triple berry version by omitting the peaches and adding a cup each of strawberries and raspberries.