Overnight Monkey Bread

One of the great pleasures of the holiday is the fun breakfasts with the pull apart, carmel goodness of monkey bread.

18 Rhodes frozen dinner rolls (about half the bag)
3/4 cup granulated sugar
2-3 teaspoons ground cinnamon
1 stick butter
3/4 cup brown sugar
1 cup chopped pecans

Butter a bundt pan. Sprinkle 2/3rds of the chopped pecans in the bottom of the pan. Mix together in a zip top gallon bag the granulated sugar and cinnamon. Melt the butter with the brown sugar in a small saucepan over medium low heat until just at a boil. Remove from heat and allow to cool slightly.

Toss the frozen rolls in the cinnamon sugar and place in the bundt pan. Pour over them the brown sugar butter sauce. Sprinkle on the rest of the pecans and a dusting of the remaining cinnamon sugar. Cover with aluminum foil.

Allow to rise overnight on the counter or up to two days in the refrigerator (if stored in the refrigerator, pull out and allow to come to room temperature before baking – at least an hour and up to three). It will double in size.

Preheat oven to 350 degrees F. Sprinkle some of the remaining cinnamon sugar over the top and bake for 40 minutes with a pan on the lower rack to catch any drips. Cool in pan for 5 minutes before turning over onto a plate. Pull apart to serve.

Watch your fingers! We never made it to the table – just ate like starving wolverines at the kitchen island. This is what ours looked like after ten minutes:

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