Recipe: Monkey Bread

I hadn't tried this until last week, but we loved it.  It was so simple and easy to do that I thought I would share.  I used Frozen Roll dough to especially speed up this recipe. {this is a picture of mine BEFORE it was cooked...it looked a little better after, but I forgot to take one after} 

  

Monkey Bread

2 pkg. frozen roll dough (let dough thaw and rise following pkg directions)

Carmel:

2/3 cup packed brown sugar

1/4 cup butter

1/4 cup heavy whipping cream

Assembly:

3/4 cup chopped pecans

2 cups sugar

2 tsp ground cinnamon

1/2 cup butter, melted

For carmel, in a saucepan, bring the brown sugar, butter, and whipping cream to a boil.  Cook and stir for 3 minutes.  Pour half into a greased bundt pan and sprinkle with half of the pecans.   Layer about 20 of your dough balls.  Cover with most of the carmel mixture left and sprinkle with pecans.  Layer another 20 dough balls.  Pour the remaining carmel mixture over top of the dough and sprinkle with pecans.  

Bake at 350 for 30-35 minutes or until golden brown (while baking cover loosely with foil...if it browns too quickly).  Cool for 10 minutes before serving.  Serve warm.

 

Comments

[Brittney Martin]

Mmm... looks soooo good. Will there be any left for us when we get down there tomorrow? ;) Just kidding. Please make sure there isn't.