Pecan Monkey Bread With Rhodes Rolls

Bread

• Ready In: 1 hr 25 mins
• Serves: 16

Ingredients

• 1  cup pecan pieces, toasted & divided
• 20  frozen  yeast, rolls thawed and quartered
• 2⁄3 cup granulated sugar
• 1  tablespoon ground cinnamon
• 1  cup  packed light brown sugar
• 3⁄4 cup butter
• 1⁄3 cup heavy cream
• 2  teaspoons vanilla

Directions

1. Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut each roll in fourths.
2. Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
3. Spray with cooking spray an angel food cake pan.
4. Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
5. Toss with the quartered rolls in a large plastic storage bag until evenly coated.
6. Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
7. Layer half of the quartered rolls on top of the pecans in the pan.
8. Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
9. Layer the remaining quartered rolls on top.
10. Sprinkle any leftover cinnamon and sugar over all.
11. Top with the last 1/3 cup of toasted pecan pieces.
12. On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
13. Remove from the heat and stir in the vanilla.
14. Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
15. Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.