COME MONKEY AROUND!
What makes this so easy to monkey around with is that you’ll be using frozen yeast rolls. Just remember to let them thaw out for a good 30 minutes. It will be easier to cut them when they are still a little frozen in the center. You’ll also toast your pecans and let them cool before getting this going too. Then you’ll get a tube pan ready to go. While you might think a bundt pan will do the trick it is not quite as deep as a tube pan is and you’ll run into a problem with the rolls rising over the top if you do it in a bundt.
Mix the sugar and cinnamon and toss the rolls in a plastic bag with it. Then sprinkle some of those glorious pecans at the bottom of your pan. Then layer some of the rolls on top of that. And then sprinkle some more pecans. And layer more rolls. You seeing a pattern here? Any remaining cinnamon-sugar mixture needs to be shaken over the top, followed by the last of the pecans. Then make your caramel gooey goodness on the stove. Pour it all over the top of the rolls and then cover so it can rise. And then bake this amazing specimen. Once done, allow it to rest for a few minutes before inverting it onto a serving platter. And now, the monkeying around can begin!
I found this fun recipe on the Melissa’s Southern Style Kitchen blog. Click the link below to see the blog and full recipe for this Praline-Pecan Monkey Bread.
CLICK HERE FOR RECIPE
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