Rhodes Monkey Bread Recipes

Steps:

• Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
• Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
• Spray angel food cake pan with cooking spray.
• Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
• Toss with the quartered rolls in a large plastic storage bag until evenly coated.
• Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
• Layer half of the quartered rolls on top of the pecans in the pan.
• Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
• Layer the remaining quartered rolls on top.
• Sprinkle any leftover cinnamon and sugar over all.
• Top with the last 1/3 cup of toasted pecan pieces.
• On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
• Remove from the heat and stir in the vanilla.
• Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
• Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.

Steps:

• Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
• *If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.