Pecan Monkey Bread With Rhodes Frozen Rolls - cooking recipe

Ingredients

1 cup pecan pieces, toasted and divided
20 frozen yeast, rolls thawed and quartered
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 cup packed light brown sugar
3/4 cup butter
1/3 cup heavy cream
2 teaspoons pure vanilla extract

Preparation

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 \u00b0F. 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 \u00b0F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.