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Praline Pecan Monkey Bread

Course Appetizer, brunch, Dessert
Cuisine American, Southern
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 2 hours 10 minutes
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