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Category: Quick Breads
Prep Time: Cook Time: Total Time:
Wax paper
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
Frozen Sweet Roll Bread Dough, thawed
3/4 cup butter, melted
1 cup chopped toasted pecans
Caramel Glaze, recipe follows
1. Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.
2. Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture.
3. Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter.
4. Cover dough; let stand 1 hour.
5. Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm.
Caramel Glaze:
3/4 cup firmly packed light brown sugar
6 tablespoons butter
3 tablespoons milk
1 teaspoon vanilla extract
Bring first 3 ingredients to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla. Stir constantly 2 minutes; use immediately.
NOTE: To make ahead: Prepare recipe through Step 3. Cover and chill up to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step 5.
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* Caramel-Glazed Monkey Bread *
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
Wax paper
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
Frozen Sweet Roll Bread Dough, thawed
3/4 cup butter, melted
1 cup chopped toasted pecans
Caramel Glaze, recipe follows
1. Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.
2. Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture.
3. Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter.
4. Cover dough; let stand 1 hour.
5. Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm.
Caramel Glaze:
3/4 cup firmly packed light brown sugar
6 tablespoons butter
3 tablespoons milk
1 teaspoon vanilla extract
Bring first 3 ingredients to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla. Stir constantly 2 minutes; use immediately.
NOTE: To make ahead: Prepare recipe through Step 3. Cover and chill up to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step 5.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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