Cinnamon-Pecan Monkey Bread
This impressive yeast bread starts with a frozen roll dough. It can even be assembled the night before baking.
- Serves: 18
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 1 Hour 35 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 18
Serving Size: 1 slice (1/18 of monkey bread)
- Amount Per Serving
- Calories:
- 180
- Calories from Fat:
- 60
- Total Fat:
- 6g
- Saturated Fat:
- 2g
- Cholesterol:
- 10mg
- Sodium:
- 290mg
- Total Carbs:
- 24g
- Dietary Fiber:
- 1g
- Sugars:
- 9g
- Protein:
- 4g
DIRECTIONS
Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Preheat oven to 350 degrees F about 10 minutes prior to baking. Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
INGREDIENTS
- 1/2 (3 pound) package frozen roll dough, thawed
- 1/4 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1/4 teaspoon ground cinnamon
- 1/3 cup SPLENDA® Brown Sugar Blend
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter, melted
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