Put frozen Rhodes rolls on a greased pan and let them defrost about 1 hour.

Melt the butter in a small bowl.

Mix brown sugar and cinnamon together in a small bowl.

Once rolls are defrosted, slice each roll in half, or quarters if using the large Costco size.

Dip roll pieces in melted butter and shake off excess butter.

Gently roll in the brown sugar mix, coating

Drop into the bundt cake pan. Repeat with all pieces, filling the bundt cake pan. Pour any remaining butter and brown sugar on top.

Cover the pan with plastic wrap or a towel and let rise in a warm area, until rolls rise and begin to pop out over the top of the pan. This takes about 1 hour in a warm kitchen, but up to 2 hours if your kitchen is a little colder.

Once they rise, put them in the oven at 350 degrees and bake for 20-25 minutes, or until the top pieces are golden brown.

Let cool on a cooling rack for at least 20 minutes. Flip bundt cake pan over onto a plate or cake dish. It should come out easily with a little tapping and shaking.

Mix the powdered sugar and milk to make the icing, and drizzle icing onto the monkey bread.