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Praline Pecan Monkey Bread

This gooey Praline Pecan Monkey Bread is a Southern style spin off of classic monkey bread. It features rounds of unbaked dough, that are quartered then coated with melted butter, cinnamon and sugar. After assembling in a Bundt pan they’re smothered with a buttery praline sauce filled with toasted pecans. It’s truly a one-of-a-kind sensation.

Praline Pecan Monkey Bread Using Rhodes Frozen Yeast Rolls


Easy Praline Pecan Monkey Bread Recipe

I can still remember my first ooey gooey taste of monkey bread. It tasted like a bite of heaven, I thought to myself.  Today, I still have the same reaction. After all, small bites of dough rolled in cinnamon and sugar, and smothered with a buttery caramel sauce couldn’t possibly be called anything else. This variation is unapologetically indulgent and makes the perfect sweet ending to a casual pizza party or a fancy brunch. How to make the best Pecan Praline Monkey Bread: (Scroll down for full printable recipe.)

  • Rolls – Allow frozen rolls to thaw on the counter for 15-20 minutes then use a sharp knife to quarter each roll.
  • Pecans – Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes in a preheated 350°F oven. Set aside to cool.
  • Cinnamon Sugar Coating – Coat the Rolls with granulated sugar and cinnamon in a large plastic storage bag.
  • Assemble – Sprinkle 1/3 of the toasted pecans on the bottom of a tube pan coated with cooking spray. Next, layer with half of the rolls. Repeat with 1/3 pecans and a final layer of rolls. Sprinkle any cinnamon and sugar left in the bag over the top. Finish with final 1/3 of pecans.
  • Make Sauce – In a medium heavy bottomed saucepan melt together brown sugar, butter and heavy cream over medium-high heat. Bring to a boil, stirring constantly and cook for 1 minute.
  • Remove from the heat and stir in the vanilla or rum extract. Let cool for 5 minutes.
  • Pour the praline sauce evenly over the rolls. Cover with a damp cloth and allow to rise for 45 minutes.
  • Bake – Uncover rolls and bake in a preheated 350 °F oven for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
  • Sprinkle the top with sea salt and enjoy.
step-by-step images how to prepare monkey bread praline sauce and pecans

How to Make the BEST Praline Pecan Monkey Bread Recipe

  • Ingredients you’ll need to make homemade Praline Pecan Monkey Bread: Frozen dinner roll dough (i.e. Rhodes or similar) melted butter, granulated sugar, light brown sugar, vanilla extract, toasted chopped pecans, heavy cream and ground cinnamon.
  • Kitchen tools you’ll need: A sharp knife and cutting board, sheet pan for toasting the pecans, measuring cups and spoons, large tube pan.
  • Traditionally, monkey bread would begin with quartered refrigerated biscuit dough. Just like my savory version of pull apart rolls garlic Parmesan pull apart bread, I begin this recipe with rounds of frozen yeast rolls. This is dough that is unbaked, look for raw rounds of frozen dough in the freezer section of your local market or grocery store.
  • Slightly thaw the rolls makes them easier to quarter. Don’t let them go too far or you’ll end up with a soft dough  that’s beginning to rise and difficult to cut.
  • Why no canned biscuits? I’ve found that dinner rolls give a more bread-like texture and take this monkey bread to another level.
  • Set aside the praline pecan sauce to cool just slightly before pouring over the rolls. Don’t let it cool too much or it won’t be pourable.
  • I highly recommend taking the time to lightly toast the pecans for the best flavor. It only takes minutes to do and could even be done in advance to save time.
  • Store baked Praline Pecan Monkey Bread in an airtight container in the refrigerator for up to 4 days.
  • Reheat in single serving portions in the microwave just as you would any bread. The praline pecan sauce will solidify when chilled but will melt when reheated.
Praline Pecan Monkey Bread Using Rhodes Frozen Yeast Rolls

More Sweet and Savory Pull Apart Bread Recipes to Make

Praline Pecan Monkey Bread Using Rhodes Frozen Yeast Rolls

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Helpful Kitchen Items:

Praline Pecan Monkey Bread

Prep Time45 minutes
Cook Time40 minutes
Rise Time45 minutes
Total Time2 hours 10 minutes
Course: Appetizer, brunch, Dessert
Cuisine: American, Southern
Keyword: easy-monkey-bread, monkey-bread-recipes, praline-pecan-monkey-bread-using-rhodes-frozen-yeast-rolls
Servings: 16 servings
Calories: 342kcal
Author: Melissa Sperka

Ingredients

  • 1 cup pecan pieces toasted & divided
  • 20 frozen yeast rolls thawed but still cold, quartered [I used Rhodes]
  • 2/3 cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 1 cup packed light brown sugar
  • 3/4 cup butter
  • 1/3 cup heavy cream
  • 2 tsp pure vanilla or rum extract
  • sea salt optional

Instructions

  • To Prep the Rolls: Place the frozen yeast rolls in a single layer on a platter. Allow to thaw on the counter for 15-20 minutes. Use a sharp knife and quarter each roll. (If the rolls are slightly frozen in the middle they're much easier to quarter.)
  • Toast the Pecans: 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
  • To Assemble: Spray a tube pan with cooking spray.
  • In a large plastic storage bag sift together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon. Add the rolls and seal the bag. Toss until all pieces are evenly coated.
  • Sprinkle 1/3 of the toasted pecans on the bottom of the tube pan and top with 1/2 half of the rolls. Repeat with 1/3 pecans and a final 1/2 rolls. Sprinkle any cinnamon and sugar left in the bag over the top. Finish with final 1/3 of pecans.
  • To Make the Praline Sauce: In a medium heavy bottomed saucepan melt brown sugar, butter and heavy cream over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
  • Remove from the heat and stir in the vanilla or rum extract. The mixture will be hot, handle carefully. Let stand for 5 minutes to cool slightly.
  • Pour sauce evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
  • To Bake: Uncover rolls and place into a preheated 350 °F oven for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
  • Sprinkle the top with sea salt if desired, then pull apart and enjoy.

Notes

[Please note: The rolls will rise while baking. A Bundt pan is not quite deep enough for this monkey bread although you could split it and bake some in a loaf pan.]

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 364mg | Potassium: 117mg | Fiber: 3g | Sugar: 23g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

69 Comments

  1. Melissa…..(my daughter’s name!). Would it be possible to prepare a day ahead, refrigerate and bake the next day?

    1. You could make this the night before and chill. Allow time on the counter prior to baking to allow it to warm to room temperature. You may also need to extend the baking time to cook through.

  2. 5 stars
    Made these today for a brunch with my grandsons. They loved them…said this would have to become a staple for future brunches! Thanks for a great recipe!!

    1. It’s a great question. I haven’t tested it but my thought is you could. The baking time may need to be extended, though. If you try it let us know how it goes!

  3. 5 stars
    I have made this several times, both full and 1/2 batches and it has always turned out good. Any issues were totally operator error. This morning I made a 1/2 batch and my sauce turned out rock hard and clumped. Still tastes good but much harder to eat. What did I do wrong? I followed the directions. At least I thought I did!

    1. Hi Candi, I’m not certain I can tell you exactly why the sauce was harder with the half batch. Unless, the sauce was cooked too long initially which effected the texture after baking. I’m super happy you’re enjoying it!

  4. I made this tonight and it was delicious..I just had a Bundt pan so I just used 18 dinner rolls and it work perfectly..absolutely the best monkey bread ever.

  5. Mine is ready for the oven…according to the recipe. After 45 min of ‘raising’ I don’t see any swelling and nervous about putting the wonderful mixture in the oven so soon.

  6. 5 stars
    Easy recipe to make. I actually divided the recipe in half, and made two separate batches in loaf pans. My boyfriend wanted raisins and I wanted pecans. I think this would be an easy recipe to riff off of, using coconut & pineapple instead of pecans for a new twist. I would also consider adding bourbon to the sauce for a slightly different flavor.

  7. Made these tonight and used a tube pan like you suggested. A lot of the praline sauce leaked out. Any suggestions? Does yours leak? Thanks

    1. I haven’t had an issue with a tube pan leaking with this recipe. Next time, you could wrap the bottom with foil to prevent leaking, if needed.

  8. 5 stars
    Made this recipe per the instructions and it was fabulous! It was a test batch for my holiday brunch and is sure to be a staple for special occasions from now on.

  9. Should this be refrigerated if there are leftovers or would it keep in a vacuum sealed bag at room temp???

  10. 5 stars
    Best monkey bread recipe ever!! You could cut down on the rolls and bake in a bundt pan, which is what I did. I think I will cut down on the topping next time. Maybe it was to much since I only use 14 rolls instead of 20. We just don’t need that much sugar. It did get eaten though! These are just amazing!! Thanks for sharing!

  11. 5 stars
    This was delicious! I made it for Easter dinner. We used two bread pans and sampled some the night before. It was a hit for sure!! Love it and sharing the recipe with my sister.

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