Cinnamon Maple Pecan Monkey Bread

cinnamon maple pecan bread BUNDT.jpg

This is another one of Chief Casserole Queen Jess’s favorite holiday recipes. Store-bought refrigerator rolls save time and it’s easy enough for the kids to help assemble. Don’t have a bundt pan? Use a loaf pan instead and increase the baking time slightly.

Cinnamon Maple Pecan Monkey Bread

Ingredients

  • Pillsbury Grands! Cinnamon Rolls with icing (17.5 oz.)

  • 1/3 c. brown sugar

  • 2 TB butter, melted

  • 1/4 c. sour cream

  • 2 TB maple syrup

  • 1/2 c. chopped pecans

Directions

  1. Preheat oven to 350 degrees.

  2. Spray a bundt pan with non-stick cooking spray.

  3. Combine brown sugar, melted butter, sour cream, maple syrup and pecans in a large bowl and mix well.

  4. Open package of cinnamon rolls and cut each roll into quarters; set aside icing.

  5. Toss cinnamon roll pieces in butter-sugar mix and coat well.

  6. Pour mixture into bundt pan and bake, uncovered, 40-50 minutes or until brown and firm to the touch. Let bread cool slightly 10-15 minutes.

  7. Spread icing over bread and serve immediately (Optional: Spoon icing into a plastic sandwich bag and snip one end, creating a piping bag to drizzle icing.)

Note: Serve this bread directly from the bundt ban or turn it out onto a serving plate before applying icing.

Make it your own: Swap pecans for a diced tart apple or diced, well-drained canned peaches.