Caramelious Monkeybread

Lee gets his recipes from all over the place… magazines, websites, old family recipes, and of course, from our friends.  One of our friends, Leena, put on Facebook that she had some awesome and easy Monkeybread, and we wanted in.  Leena shared the surprisingly easy recipe with us.  It was originally published in the December 2009 Southern Living magazine.

It ended up being delicious.  The cinnamon and smooth caramel cut through the rolls and becomes the scrumptious and juicy ball of dough that makes up for every dry and under seasoned cinnamon roll you’ve ever had.  

Check out that caramel dripping down the bread- have a napkin ready!

A couple of notes-

• You’re going to have to plan ahead on this one, it has to sit in the fridge 8-18 hours before cooking an hour.  But it’s perfect to make the night before for brunch the next morning. 
• We didn’t spring for the expensive pecans, but instead got the smashed to smithereens chopped pecans- Shop N Save brand.  They worked perfectly. 
• We had some rogue rolls pop out of the bundt pan and on to the baking sheet below.  Make sure you don’t forget to put the baking sheet underneath as directed.  These rogue rolls were pretty delicious too, they got crispier than their counterparts that stayed in the pan.  The cooked pieces of thin caramel were a welcome treat. 
• I was surprised at how easy it was to clean the bundt pan the next day.  I wish I could find a brand on it, but I think it’s a Wilton.  It definitely has some non-stick properties, you’ll want this for sure because of the caramel that develops in this recipe. 
• You can hang out with this around the house for a couple of days.  It’s been two days since it came out of the oven, and it’s still moist (but really great when you microwave it for 30 seconds.)  We have this giant tupperware bowl with a flat bottom that put the lid under the plate and the bowl over the baked goods to keep from ruining it.  I do this with cakes all the time.  

Caramelious Monkeybread

Makes 16 servings

1 cup granulated sugar

4 teaspoons ground cinnamon, divided

1 bag of 36 Rhodes White Dinner Rolls (find in the freezer section)

1/2 cup butter, melted

1 cup chopped pecans

3/4 cup whipping cream

3/4 cup firmly packed brown sugar

1. Stir together granulated sugar and 3 tsp. cinnamon.  
2. Coat each roll in butter; dredge rolls in sugar mixture.
3. Arrange in a lightly greased bundt pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
4. Preheat oven to 325°.
5. Beat whipping cream at high speed with an electric mixer until soft peaks form (make sure you do this long enough, it’s one of those magic baking things but it’s what ultimately makes the ooey gooey caramel); stir in brown sugar and remaining 1 tsp. cinnamon.
6. Pour mixture over dough.
7. Place pan on an aluminum foil-lined baking sheet.
8. Bake for 1 hour or until golden brown.
9. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

Calories 416   Calories from Fat 142

Total Fat 15.8g

Saturated Fat 5.2g

Trans Fat 0.0g

Cholesterol 21mg

Sodium 339mg

Total Carbohydrates 63.8g

Dietary Fiber 2.1g

Sugars 23.9g

Protein 5.4g

Vitamin A 5%    •           Vitamin C 0%

Calcium 2%       •           Iron 15%