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Cinnamon-Pecan Monkey Bread

Name: Cinnamon-Pecan Monkey Bread
Prep time: 15 min
Total time: 1 h 30 min
Cuisine: Breads, Breakfast
Ingredients: For the caramel-pecan topping:; ¼ cup Splenda® Brown Sugar Blend; 2 tablespoons butter; ¼ teaspoon ground cinnamon; ¼ cup chopped pecans; For the bread:; Half a (3-pound) package frozen roll dough, thawed according to package directions; ⅓ cup Splenda® Brown Sugar Blend; ¼ teaspoon ground cinnamon; 3 tablespoons butter, melted

Makes 18 servings Calories 180 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Brown Sugar Blend

Ingredients

For the caramel-pecan topping:

¼ cup Splenda® Brown Sugar Blend

2 tablespoons butter

¼ teaspoon ground cinnamon

¼ cup chopped pecans

For the bread:

Half a (3-pound) package frozen roll dough, thawed according to package directions

⅓ cup Splenda® Brown Sugar Blend

¼ teaspoon ground cinnamon

3 tablespoons butter, melted

Nutrition Info Per Serving

Serving Size: 1 slice (1/18 bread)

Calories	180
Total Fat	6g
Saturated Fat	2g
Cholesterol	10mg
Sodium	290mg
Total Carbs	24g
Dietary Fiber	1g
Sugars	9g
Protein	4g

Instructions

To make the topping:

In a saucepan, combine butter, Splenda Brown Sugar Blend, and cinnamon.
Cook over low heat, stirring constantly until blended. Stir in pecans.

To assemble the bread:

Preheat oven to 350°F. Spray a 12-cup Bundt pan with cooking spray.
Pour caramel-pecan topping into prepared pan.
In a bowl, combine Splenda Brown Sugar Blend and cinnamon.
Cut each thawed roll into half; dip tops of balls into melted butter and then into sweetener-cinnamon mixture.
Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight.)
Cover and let rise in a warm place, for 50 minutes or until doubled in bulk.
Bake for 25–30 minutes or until bread sounds hollow when tapped.
Remove from pan; cool on a wire rack. Pull apart to serve; serve warm.