Mini Pecan Monkey Bread

Active:
30 mins
Total:
2 hrs 20 mins
Yield:
Serves 12

Ingredients

Caramel Topping
3/4 cup packed light brown sugar
6 tablespoons salted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
Loaves
1 (9-oz.) package frozen yeast roll dough (24 count)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 1/4 cups chopped toasted pecans
1/2 cup salted butter, melted


Directions

Step 1
Thaw yeast roll dough according to package directions; cut the rolls in half. Stir together sugars, cinnamon, and ginger in a small bowl. Coat 2 (6-cavity) mini fluted tube cake pans with cooking spray. Sprinkle 1 tablespoon pecans in the bottom of each cavity.

Step 2
Prepare the Caramel Topping (makes about 1 cup): Bring 3/4 cup packed light brown sugar, 6 tablespoons salted butter, and 1/4 cup heavy cream to a boil in a small saucepan over medium, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat and stir in 1 teaspoon vanilla extract. Stir constantly 3 minutes. Set aside for immediate use.

Step 3
Coat each dough roll half in melted butter, dredge in sugar mixture. Place 4 coated roll halves on pecans in each cavity, and top each with 1 teaspoon of the remaining sugar mixture. Drizzle with any remaining melted butter. (Discard any leftover sugar mixture.) Sprinkle remaining 1/2 cup pecans over the loaves. Spoon Caramel Topping over loaves.

Step 4
Cover each pan with plastic wrap, and let rise until doubled in size, about 1 hour.

Step 5
Preheat oven to 325°F. Bake until golden brown and done, 20 to 25 minutes. Let stand in pans on a wire rack 5 minutes. Invert the loaves onto a platter and spoon any remaining topping from pans onto loaves. Serve warm.