Cinnamon-Pecan Monkey Bread

• servings: 18 servings
• active time: 15 min
• total time: 1 hr 30 min

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

Directions

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.