Cinnamon-Pecan Monkey Bread:

Date Added: 16 Jan 2010
Listed in: Breads and Muffins

• ½ (3 pound) package frozen roll dough, thawed


• ¼ cup chopped pecans


• 2 tablespoons butter


• ¼ cup SPLENDA® Brown Sugar Blend


• ¼ teaspoon ground cinnamon


• ⅓ cup SPLENDA® Brown Sugar Blend


• ¼ teaspoon ground cinnamon


• 3 tablespoons butter, melted

Preparation Time 20 min | Cooking Time 25 min:
18 servings | 180 Calories | 4g Protein | 24g Carbohydrates | 6g Fat

This impressive yeast bread starts with a frozen roll dough. It can even be assembled the night before baking.

• Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.


• Combine 2 tablespoons butter, ¼ cup SPLENDA® Brown Sugar Blend and ¼ teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.


• Combine ⅓ cup SPLENDA® Brown Sugar Blend and ¼ teaspoon cinnamon in a small bowl; set aside.


• Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.


• Preheat oven to 350 degrees F about 10 minutes prior to baking. Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.

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