Pecan Monkey Bread With Rhodes Frozen Rolls Recipes

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CARAMEL PECAN MONKEY BREAD



Caramel Pecan Monkey Bread image

Time 8h45m

Number Of Ingredients 6

1/2 cup pecans
1/2 package Rhodes rolls, frozen
3 ounce package butterscotch pudding - cook and serve (not instant)
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup salted butter

Steps:

  • Coat a bundt cake pan with cooking spray. Sprinkle the pecans on the bottom of the pan. Place frozen rolls in bundt pan, staking as needed. In a separate bowl mix dry pudding, brown sugar and cinnamon. Sprinkle over the frozen rolls. Melt butter and pour over rolls. Cover with plastic wrap and refrigerate overnight. Remove plastic wrap and place pan in oven. Preheat oven to 350*F Bake for 35 minutes. Remove from oven and let stand for 10 minutes. Flip onto a platter and enjoy!

RHODES ROLLS MONKEY BREAD RECIPE



Rhodes Rolls Monkey Bread Recipe image

Perfect for a special breakfast treat or a holiday recipe, this Rhodes Rolls Monkey Bread Recipe is so easy made with frozen bread dough. Tender bread, butter, cinnamon and sugar! That's the way I want to start my day!

Provided by Kathy

Categories     Breakfast

Number Of Ingredients 6

1 bag (24 oz, Frozen Dinner Rolls, Thawed (about 20-24 rolls))
-My bag said Yeast Dinner Roll Dough (Ready to Bake)
1 cup brown sugar
1/4 cup white sugar
2 teaspoons cinnamon
12 tablespoons butter (melted)

Steps:

  • Preheat oven to 350. Generously grease a bundt pan and set aside.
  • Add sugars and cinnamon in a mixing bowl and mix well. In a separate bowl, add melted butter.
  • Cut each roll into quarters with kitchen shears or a sharp knife. Dunk each piece of dough into the butter and toss to coat. Dredge in cinnamon sugar mixture and toss to coat. Toss into prepared pan.
  • Continue to add dough to pan, starting with the first layer and moving onto a second.
  • Bake uncovered for 15 minutes. Cover with foil sprayed with cooking spray. Bake for 20 minutes. Remove foil and bake for 5-8 minutes or until a tooth pick inserted in the center comes out clean.

Nutrition Facts : Calories 285 kcal, ServingSize 1 serving

CARAMEL-PECAN MONKEY BREAD



Caramel-Pecan Monkey Bread image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon ground cinnamon
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
OPTIONAL GLAZE:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 tablespoons 2% milk

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.

PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS



Pecan Monkey Bread With Rhodes Frozen Rolls image

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

1 cup pecan pieces, toasted and divided
20 frozen yeast, rolls thawed and quartered
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 cup packed light brown sugar
3/4 cup butter
1/3 cup heavy cream
2 teaspoons pure vanilla extract

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

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