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Monkey Bread with Pecans

This Monkey Bread with Pecans is an easy bread recipe perfect for a holiday breakfast, brunch or even dessert. Using store-bought frozen yeast dough simplifies the process and you'll be eating these yummy rolls in no time!
Prep Time10 mins
Cook Time35 mins
Rising & Resting Times3 hrs
Total Time3 hrs 45 mins
Course: Baked Goods, Dessert
Cuisine: American
Keyword: easy brunch recipe, how to make monkey bread, monkey bread with frozen bread dough
Servings: 12
Calories: 379kcal
Author: Lori @ A Reinvented Mom

Ingredients

  • 24 ounces frozen yeast roll dough
  • ¾ cups butter (1½ sticks), divided
  • 1 cup granulated white sugar
  • 2 teaspoons ground cinnamon
  • ½ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • Nonstick cooking spray

Instructions

  • Spray a bundt pan with nonstick cooking spray and set aside.
  • Evenly distribute the chopped pecans in the bottom of the bundt pan.
  • Melt ½ cup butter (1 stick) in a pan or the microwave.
  • Combine granulated sugar and cinnamon in a bowl.
  • Dip a frozen dough ball in the melted butter and then in the cinnamon and sugar mixture, making sure it’s evenly coated.
  • Put the coated dough ball in the bottom of the greased bundt pan. Repeat until the bottom of the pan is covered in a single layer of coated rolls.
  • Sprinkle with more cinnamon and sugar if desired. Repeat the previous steps with the remaining dough balls.
  • Cover the bundt pan with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm place until they have doubled in size. This could take two to four hours.
  • Preheat the oven to 350 degrees Fahrenheit.
  • When the rolls have risen, top with additional cinnamon and sugar if desired.
  • Melt the remaining ¼ cup (half stick) of butter in a pan or microwave and combine with brown sugar and vanilla.
  • Pour the butter and brown sugar mixture evenly over the bread.
  • Bake for about 35 minutes on the middle rack of the oven. I recommend placing a baking pan on the rack below the bundt pan to catch any overflow.
  • Let cool for 5-10 minutes. Place a large plate over the the top of the bundt pan, carefully turn it over and lift the pan off the bread. Allow to cool slightly on a cooling rack.

Notes

  • Best eaten warm but leftovers can be stored tightly wrapped on the counter for 2 days. Microwave for 10-15 seconds to reheat.

Nutrition

Calories: 379kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 371mg | Potassium: 36mg | Fiber: 2g | Sugar: 26g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg