Sticky Pecan Monkey Bread
Delicious Sticky Pecan Monkey Bread is a perfectly soft, ooey-gooey pull-apart brunch treat that's super easy to make! This recipe requires just 5 ingredients and 10 minutes of prep time. Your whole family will go crazy for this sweet pastry that will be the hit of any breakfast or brunch!
Ingredients
- 1 cup (113g) chopped pecans 113 grams
- 24 unbaked frozen dinner rolls Rhodes brand is recommended
- 1 cup (213g) light or dark brown sugar
- 1 (3.5 ounces) box Cook ‘n Serve Butterscotch Pudding Mix NOT instant
- ½ cup (113g) unsalted butter (1 stick) melted
Instructions
- Spray a 10-inch Bundt pan with nonstick cooking spray.
- Sprinkle the chopped pecans in the pan. Place frozen rolls over the pecans in the pan.
- Sprinkle the brown sugar evenly over the rolls. Then, sprinkle the dry pudding mix over the brown sugar.
- Drizzle melted butter evenly over the top of everything.
- Cover with a kitchen towel, and let sit overnight at room temperature.
- When ready to bake, preheat oven to 350°F and bake for approximately 25-30 minutes.
- Transfer the pan to a cooling rack and cool 5 minutes.
- Set a plate larger than the pan over the bottom and invert the rolls onto the plate. Be careful because the pan, rolls and drippings will still be quite hot. Serve immediately.
Notes
If using a 9-inch Bundt pan, reduce the number of rolls to 19 and keep the remaining ingredients the same.
Store leftovers in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the microwave to enjoy warm.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 88g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 686mg | Potassium: 244mg | Fiber: 6g | Sugar: 29g | Vitamin A: 362IU | Vitamin C: 0.1mg | Calcium: 263mg | Iron: 5mg