Sunday, August 14, 2011

Monkey Bread

  • 12 Rhodes frozen dinner roll dough balls (about 1 pound)
  • 1 stick butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 cup whole pecans

  1. Thaw the roll dough in a covered bowl in the refrigerator overnight. In the morning, set the oven to preheat for about 1 minute then turn it Off. Place the roll dough (still covered) into the warm (but off!) oven to rise for 30 minutes until puffy. With a knife or kitchen shears, cut each dough ball into 3-4 pieces.
  2. While the dough is rising, take 1/2 cup of the pecans, chop them, and toast them lightly in a small skillet over medium heat (about 5 minutes). Leave the rest whole.
  3. Melt the butter in a medium sized bowl.
  4. In another medium sized bowl, stir the sugars and cinnamon.
  5. Pre-heat the oven to 375 and spray a loaf pan with non-stick cooking spray.
  6. Drop each ball of dough first into the butter and then roll in the cinnamon-sugar then place in the pan.
  7. Sprinkle the toasted, chopped nuts in between the dough in the pan. I sort of make a layer of cinnamon-dough, then sprinkle some nuts, then repeat.
  8. Toss the whole pecans first in butter than roll them in the remaining cinnamon sugar. Spread them on top of the loaf pan (feel free to pour all the remaining cinnamon sugar out with them).
  9. Bake for 30 minutes until golden brown on top. The dough in the middle should also be cooked through.

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