Pecan Monkey Bread With Rhodes Frozen Rolls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
  • 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.
  • Spray angel food cake pan with cooking spray.
  • Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
  • Toss with the quartered rolls in a large plastic storage bag until evenly coated.
  • Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
  • Layer half of the quartered rolls on top of the pecans in the pan.
  • Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
  • Layer the remaining quartered rolls on top.
  • Sprinkle any leftover cinnamon and sugar over all.
  • Top with the last 1/3 cup of toasted pecan pieces.
  • 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.
  • Remove from the heat and stir in the vanilla.
  • Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
  • Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
Advertisement