Cinnamon-Pecan Monkey Bread

By barbsjustagirl

Calories: 180
Calories from Fat: 60
Total Fat: 6g
Saturated Fat: 2.0g
Cholesterol: 10mg
Sodium: 290mg
Total Carbs: 24g
Dietary Fiber: 1g
Sugars: 9g
Protein: 4g

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

Details

Servings 16

Preparation

Step 1

1. Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
2. 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.
3. Combine ⅓ cup SPLENDA® Brown Sugar Blend and ¼ teaspoon cinnamon in a small bowl; set aside.
4. 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.
5. 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.