Sweet Sticky Pull-Apart Bread topped with Pecans and Toffee. Delicious!
Course: Breakfast, Dessert
EQUIPMENT
9 X 11 baking pan
bundt pan
Ingredients
15frozen dough balls i.e. Knead to Bake frozen dinner roll dough
olive oil spray
1/3cupgranulated sugar
2tspcinnamon
1/2cupchopped pecans
2/3cupbutter
1cupbrown sugar
1/2cup Skor toffee bits
Instructions
Spray 9 x 11 baking pan with olive oil spray. Place dough balls into pan, spaced evenly apart. Spray tops of buns with a little more oil then cover pan with plastic wrap to prevent dough from drying out. Set on counter. Dough will thaw and rise in 5 hrs to overnight depending on how warm your kitchen is.
When dough has thawed and doubled in size, preheat oven to 350°. Add granulated sugar and cinnamon to a plastic zip back or container with lid and shake to combine. Cut dough balls into quarters using a dough scraper or sharp knife. Place dough into sugar mixture and shake until dough balls are coated.
Place pecans in a single layer in a non stick frying pan and toast over medium heat, stirring frequently, until nuts are fragrant and lightly browned.
Spray bundt pan generously with olive oil spray. Add a third of the pecans in an even layer to the pan. Arrange 1/2 of the dough balls in pan, sprinkle another third of the pecans over the dough. Top with remaining dough and pecans.
Melt butter with the brown sugar in a small saucepan over medium heat. simmer for a couple of minutes until sugar has dissolved. Pour over the dough.
Place bread in oven and bake for 30 - 35 minutes until dough is browned and cooked through. Carefully flip monkey bread onto a plate, top with toffee pieces and serve.