Skillet Monkey Bread

• Vegetarian

• Produce

  • 1 cup Raisins, dark

• Baking & Spices

  • 1 tbsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 (24 ounce package Bridgford parkerhouse style rolls

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Buttermilk

Found on syrupandbiscuits.com

Description

Directions

• rolls:
• Let dough completely thaw and rise in refrigerator overnight.
• Coat a 12 inch cast iron skillet with some of the melted butter.  Sprinkle about a tablespoon of sugar/cinnamon mixture in the bottom of the pan and sprinkle half of the raisins and nuts over the sugar.
• Pinch off pieces of dough and roll into one inch balls.
• Dip dough balls in melted butter and roll in sugar/cinnamon. Place in skillet.  Complete with remaining dough.
• If any butter or sugar mixture remains, throw it on the top of the dough balls.
• Scatter the remaining half of raisins and pecans over dough balls.
• Cover and let rise in a warm place for at least one hour OR cover with aluminum foil and store in refrigerator overnight.
• caramel-y topping:
• Place in a small skillet over medium high heat.  Cook, stirring frequently, until sugar is melted and mixture starts to gently bubble. Pour over tops of dough balls.
• Bake in a 350 degree preheated oven for 40 minutes or until tops are browned.
• Remove from oven.
• buttermilk glaze:
• Add powdered sugar,  vanilla and one tablespoon buttermilk to a small bowl.  Stir until combined.  Add additional tablespoon of buttermilk if needed to make glaze smooth and  pourable.
• Glaze the bread while its still hot.
• Serve warm.