Monkey Bread

This gooey delicious version of cinnamon sticky buns are sooooo sinfully sweet I don't even care about the calories!  (Good thing I only make this once a year!)   It's called Monkey Bread because you pull it apart with your fingers - like a monkey would!  :)

Tip:  I put my bag of frozen dinner rolls in the refrigerator the night before to thaw.  Around here, Rhodes Rolls are the best, but there are a number of good store brands that work just as well.  To find Rhodes Rolls in your area click {{HERE}}.

1 C chopped pecans
24 frozen dinner rolls, thawed
1/2 C sugar
1 tsp cinnamon
1 stick (1/2 C) butter
1 C brown sugar

Spray inside of bundt pan with cooking spray and cover the bottom with nuts.  In bowl mix together cinnamon and sugar.  Cut rolls in half, and re-shape into balls if necessary.  Roll each dough ball into cinnamon-sugar mixture coating well and then layering in bundt pan.  Cover with sprayed plastic wrap and let rise until about double in size or at least until even with the top of the bundt pan.  In saucepan over medium heat, mix together butter and brown sugar and cook until butter is melted and sugar is dissolved. Pour over rolls in pan.  Bake 30-35 minutes until golden brown.  Invert onto serving plate.  Let cool sightly.

Quick-Method Variation:  No time to let dough rise?  You can substitute the dinner rolls with 3 cans of refrigerated biscuits.  Cut each biscuit in half and form into ball and proceed with recipe above, omitting the "let rise".

Butterscotch Bubbleloaf Variation:  Omit the cinnamon-sugar mixture.  Instead, roll each dough ball into Butterscotch or Vanilla Cook&Serve (not Instant!) dry pudding mix (small box).  Sprinkle remaining mix over rolls, cover and let rise and continue as above.