PECAN MONKEY BREAD WITH RHODES ROLLS
Make and share this Pecan Monkey Bread With Rhodes Rolls recipe from Food.com.
Provided by pachilindo
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.9, Fat 16.1, SaturatedFat 7.1, Cholesterol 29.7, Sodium 86.5, Carbohydrate 27.1, Fiber 3.3, Sugar 22, Protein 4.5
PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS
Make and share this Pecan Monkey Bread With Rhodes Frozen Rolls recipe from Food.com.
Provided by pachilindo
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.9, Fat 16.1, SaturatedFat 7.1, Cholesterol 29.7, Sodium 86.5, Carbohydrate 27.1, Fiber 3.3, Sugar 22, Protein 4.5
CARAMEL-PECAN MONKEY BREAD
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 19
Steps:
- Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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