recipe

February 15, 2021

Pecan Salted Caramel Monkey Bread

One of my Thanksgiving hacks every year is to use Rhodes bake and serve dinner rolls instead of making homemade dinner rolls. They are a real time saver and perfect for late-night turkey and dressing sandwiches with the Thanksgiving leftovers. I typically only bake 8-12 rolls, which always leaves me with a leftover bag in the freezer. I have found the recipe solution to the half-eaten rolls, and it comes in the form of New Year’s Day monkey bread. Everyone loves the gooey pieces of monkey bread covered with toasted pecans, and I make it in my mom’s Nordic Ware bundt pan from the 70s so I start the new year off thinking of her, which is a nice benefit.

Monkey Bread | Stephanie Hansen

Monkey Bread Recipe

INGREDIENTSBundt pan and monkey bread ingredients | Stephanie Hansen

  • 1 c chopped pecan pieces, toasted
  • 24 frozen yeast rolls, thawed overnight in the refrigerator and cut into 4 pieces each with a scissors
  • 1/4 c granulated white sugar
  • 1 c brown sugar
  • 1 Tbsp ground cinnamon
  • 1 stick (8 Tbsp) unsalted butter
  • 1 tsp pure vanilla
  • 1 tsp kosher salt

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Toast the nuts: Place pecan pieces in an even layer in a cast iron skillet on medium heat. Toast and shake the pan every 30 seconds or so until light brown. (Nuts can burn easily so watch them and keep shaking the pan).
  3. Use cooking oil spray to coat the inside of a bundt pan.
  4. Put pecans in the bottom of the bundt pan and evenly distribute.
  5. In a bowl, mix sugars and cinnamon.
  6. Melt butter in a bowl in the microwave.
  7. Add vanilla to the butter.
  8. Dunk the quartered roll pieces in the butter and then toss in the sugar mixture to evenly coat.
  9. Layer the roll pieces in the bundt pan on top of the pecans until you have used all the pieces.
  10. Sprinkle any leftover cinnamon and sugar overall.
  11. Bake at 350°F for 20 minutes.
  12. Cover with a sheet of aluminum foil and bake for 15 minutes more.
  13. Remove foil and bake for 5 more minutes until brown and toasty on top.
  14. Rest for 5 minutes and invert onto a serving platter.
  15. All of the gooey praline sauce will drizzle down the sides.
  16. Sprinkle the top with sea salt.

Check out all my recipes here.

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Pecan Salted Caramel Monkey Bread

INGREDIENTS

  • 1 c chopped pecan pieces toasted
  • 24 frozen yeast rolls thawed overnight in the refrigerator and cut into 4 pieces each with a scissors
  • 1/4 c granulated white sugar
  • 1 c brown sugar
  • 1 Tbsp ground cinnamon
  • 1 stick (8 Tbsp) unsalted butter
  • 1 tsp pure vanilla
  • 1 tsp kosher salt

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Toast the nuts: Place pecan pieces in an even layer in a cast iron skillet on medium heat. Toast and shake the pan every thirty seconds or so until light brown. (Nuts can burn easily so watch them and keep shaking the pan).
  3. Use cooking oil spray to coat inside of bundt pan.
  4. Put pecans in the bottom of the bundt pan and evenly distribute.
  5. In a bowl mix sugars and cinnamon.
  6. Melt butter in a bowl in the microwave.
  7. Add vanilla to the butter.
  8. Dunk the quartered roll pieces in the butter and then toss in the sugar mixture to evenly coat.
  9. Layer the roll pieces in the bundt pan on top of the pecans until you have used all the pieces.
  10. Sprinkle any leftover cinnamon and sugar overall.
  11. Bake at 350 °F for 20 minutes.
  12. Cover with a sheet of aluminum foil and bake for 15 minutes more.
  13. Remove foil and bake for 5 more minutes until brown and toasty on top.
  14. Rest for 5 minutes and invert onto a serving platter.
  15. All of the gooey praline sauce will drizzle down the sides.
  16. Sprinkle the top with sea salt.

Check out all my recipes here.