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Cinnamon-Pecan Monkey Bread
 

Cinnamon-Pecan Monkey Bread

This impressive yeast bread starts with a frozen roll dough. It can even be assembled the night before baking.

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  • 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

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

  2. 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.

  3. Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 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.

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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