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Praline-Pecan Monkey Bread [Using Rhodes Frozen Yeast Rolls]

Praline Pecan Monkey Bread

Course Appetizer, brunch, Dessert
Cuisine American
Keyword easy-monkey-bread, monkey-bread-recipes, praline-pecan-monkey-bread-using-rhodes-frozen-yeast-rolls
Prep Time 45 minutes
Cook Time 40 minutes
Rise Time 45 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Author Melissa Sperka


  • 1 cup pecan pieces toasted & divided
  • 20 frozen yeast rolls thawed & 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


  • Prior to preparing: Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. If the rolls are slightly frozen in the middle, they're much easier to quarter. Use a sharp knife and quarter each roll.
  • 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: Spritz a tube pan with cooking spray. [The rolls will rise while baking. A Bundt pan is not quite deep enough for this monkey bread]
  • 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 tube 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 or rum extract. The mixture will be hot, handle carefully.
  • 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.
  • All of the gooey praline sauce will drizzle down the sides. Sprinkle the top with sea salt.
  • Pull apart and enjoy!