Cinnamon Pecan Monkey Bread

Cinnamon Pecan Monkey Bread

enough for a crowd

This recipe was adapted from a Pillsbury Crescent Roll tube. This easy-to-prepare, fun-to eat, pull-apart bread is just right for a casual brunch.

2 cans refrigerated crescent roll sheets

½ cup granulated sugar

2 teaspoons ground cinnamon

¼ cup chopped pecans

¼ cup raisins (optional)

½ cup butter, melted

½ cup packed brown sugar

Heat oven to 350°. 


Thoroughly grease a 12-inch Bundt pan.


Unroll dough sheets, forming two large rectangles. Cut each sheet into 24 pieces for a total of 48 pieces. Gently roll each piece into a ball.


In a medium-sized bowl, mix granulated sugar and cinnamon. Add dough pieces to bowl; toss until each is well coated. Place half the coated dough pieces in the Bundt pan. Sprinkle half the pecans and raisins. Add the remaining dough pieces and sprinkle with remaining pecans and raisins.


In a separate bowl mix the melted butter and brown sugar until blended. Pour evenly over the dough pieces in Bundt pan.

From Issue

No. 08 / Spring 2019

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