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

• Baking & Spices

  • 1 cup Brown sugar, packed light
  • 1 tbsp Cinnamon, ground
  • 2/3 cup Granulated sugar
  • 1 Sea salt

• Nuts & Seeds

  • 1 cup Pecan pieces, toasted & divided

• Bread & Baked Goods

  • 20 Yeast rolls, frozen

• Dairy

  • 3 4 cup butter (1 1/2 sticks
  • 1/3 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tsp Vanilla or rum extract, pure

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 cup pecan pieces, toasted & divided
• 20 frozen yeast rolls, thawed & quartered [I used Rhodes]
• ⅔ cup granulated sugar
• 1 Tbsp ground cinnamon
• 1 cup packed light brown sugar
• ¾ cup butter [1½ sticks]
• ⅓ cup heavy cream
• 2 tsp pure vanilla or rum extract
• sea salt

Directions

• minutes 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, theyre 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 ⅔ 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 ⅓ 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 ⅓ of the remaining pecan pieces.
• Layer the remaining quartered rolls on top.
• Sprinkle any leftover cinnamon and sugar over all.
• Top with the last ⅓ 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!