Cinnamon Pecan Monkey Bread w/Splenda

By Renna

Ingredients

• 1/2 (3 pound) package frozen roll dough, thawed
• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup SPLENDA® Brown Sugar Blend
• 1/4 teaspoon ground cinnamon
• 1/3 cup SPLENDA® Brown Sugar Blend
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter, melted

Preparation

Step 1

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

Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.

Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 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.