Pecan Monkey Bread With Rhodes Rolls Food

RHODES MONKEY BREAD

Steps:

• Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
• *If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.

PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS

Steps:

• Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
• 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.
• Spray angel food cake pan with cooking spray.
• 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 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.
• 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.

PECAN MONKEY BREAD WITH RHODES ROLLS

Steps:

• Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut each roll in fourths.
• 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.
• Spray with cooking spray an angel food cake pan.
• 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 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.
• 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.

PECAN MONKEY BREAD

Steps:

• 1. Gather ingredients. Preheat oven to 350 degree F. Spray a 13 x 9 baking pan with cooking spray.
• 2. Mix sugar and cinnamon together in a bowl. Cut the rolls into 1/4 pieces and coat each piece in the sugar/cinnamon mix.
• 3. Lay the coated rolls into a greased 13 x 19 baking dish. Sprinkle with pecans.
• 4. In a medium saucepan over medium heat; melt the butter. **I added them both together...it worked fine.
• 5. Once melted, pour in the cup of brown sugar and stir constantly. When the butter and sugar have combined (about 2 minutes), pour this mixture over the rolls in the pan.
• 6. Bake for 30 minutes. You may want to place some foil or a pan underneath, on the bottom rack as these come close to boiling over.
• 7. Enjoy!

EASY MAPLE PECAN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
• Combine the sugar and cinnamon in a gallon sized plastic bag.
• Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
• In a small bowl, combine melted butter, brown sugar, and maple syrup.
• Spoon the mixture evenly over the biscuit pieces.
• Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.