Cinnamon-Pecan Monkey Bread

1. Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.

2. Combine 2 tablespoons butter, ¼ cup SPLENDA^® Brown Sugar Blend and ¼ teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.

3. Combine ⅓ cup SPLENDA^® Brown Sugar Blend and ¼ teaspoon cinnamon in a small bowl; set aside.

4. 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.

5. 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.

Note

Serving Size: 1 slice (1/18 of monkey bread).

• ½ (3 pound) package frozen roll dough, thawed
• ¼ cup chopped pecans
• 2 tablespoons butter
• ¼ cup SPLENDA^® Brown Sugar Blend
• ¼ teaspoon ground cinnamon
• ⅓ cup SPLENDA^® Brown Sugar Blend
• ¼ teaspoon ground cinnamon
• 3 tablespoons butter, melted