Pecan Pie Monkey Bread

If you've ever walked by cinnamon rolls at the mall and instantly you're hit with every childhood memory and instantaneous cravings for something gooey and gooey and DIVINE. Well now you can have the same experience at home.

This recipe is another easy one with just a few ingredients and several easy steps! I hope you enjoy this one and all of the sweet (no pun intended ;) ) memories that come along with it.

Makes: ~ 24 servings

Time: 35 minutes prep + 35 minutes bake time

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Tools Needed:

Kitchen scale (optional)

Tube pan or a bundt pan

Measuring cups and spoons

Mixing bowls and spoons

Small sauce pan


  • 1 cup pecan toasted (directions below)

  • 15 frozen yeast rolls (I used parker house style rolls) thawed & cut in thirds

  • 1/2 cup (100 g) granulated sugar

  • 3/4 cup (75 g) packed light brown sugar

  • 1/2 cup + 1 Tbsp (128 g) unsalted butter

  • 1/4 cup + 1 Tbsp (75 ml) heavy cream

  • 1.5 tsp pure vanilla extract

  • 1/2 tsp salt


  • Start by setting your rolls out to thaw. They will be easiest to cut after about 20-30 minutes sitting out at room temperature when the center is still semi-frozen.

  • Preheat oven to 350° F. Once preheated, lay pecans on a baking sheet and bake in preheated oven for 10 minutes, stirring halfway. Let cool until you can touch them and roughly chop.

  • Next, spray your pan of choice with a cooking spray or grease (liberally) with butter.

  • Mix together the sugar and cinnamon and toss the divided and thawed rolls in a large plastic ziplock bag with the cinnamon sugar until evenly coated. You may have to pull apart pieces that stuck together. Just work them all into the sugar carefully so you don't squish them, but so that they are coated evenly and set aside.

  • Sprinkle 1/2 of the toasted pecans on the bottom of the pan.

  • Layer half of the cinnamon sugar coated rolls on top

  • Sprinkle the remaining pecans on top of the rolls.

  • Layer the remaining quartered rolls on top.

  • Sprinkle any leftover cinnamon sugar from the bag over the top.

  • In a small sauce pan over medium heat, melt the brown sugar, butter and heavy cream together. Bring to a boil, stirring constantly and cook for 1 minute.

  • Remove from the heat and stir in the vanilla.

  • Pour evenly over the rolls in the pan then cover the pan with a damp kitchen towel and allow to rise for 45 minutes.

  • Bake at 350 °F for 35 minutes or until golden.

  • Rest about 5-10 minutes before carefully inverting onto a platter.

  • All of the gooey "pecan pie" sauce will drip down the sides in a glorious, beautiful and perfect mess.

Store at room temperature for up to 3 days or in the fridge for up to 5 days. If you store in the fridge, reheat in the microwave for 15-30 seconds to re-melt the syrupy goodness and soften the rolls before serving. :)

xoxo - JBakes

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