Food and Recipes Bread Mini Pecan Monkey Bread Loaves Recipe Be the first to rate & review! These caramel-drizzled treats will be a hit at brunch—and you'll love them even more because they are made with frozen dough and can be prepped in advance. You'll also appreciate their adorably mini, hand-held size perfect for a lively crowd. The pecans add the right amount of nutty flavor to the sweet bread, and the caramel topping is gooey and indulgent. You can even assemble the loaves, and store in the refrigerator overnight. Let them rise and bake as instructed. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on October 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall Active Time: 30 mins Total Time: 2 hrs 20 mins Yield: 12 serves Ingredients Caramel Topping 3/4 cup packed light brown sugar 6 tablespoons salted butter 1/4 cup heavy cream 1 teaspoon vanilla extract Loaves 1 (9-oz.) package frozen yeast roll dough (24 count) 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1 1/4 cups chopped toasted pecans 1/2 cup salted butter, melted Directions Thaw yeast roll dough according to package directions; cut the rolls in half. Stir together sugars, cinnamon, and ginger in a small bowl. Coat 2 (6-cavity) mini fluted tube cake pans with cooking spray. Sprinkle 1 tablespoon pecans in the bottom of each cavity. Prepare the Caramel Topping (makes about 1 cup): Bring 3/4 cup packed light brown sugar, 6 tablespoons salted butter, and 1/4 cup heavy cream to a boil in a small saucepan over medium, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Stir constantly 3 minutes. Set aside for immediate use. Coat each dough roll half in melted butter; dredge in sugar mixture. Place 4 coated roll halves on pecans in each cavity, and top each with 1 teaspoon of the remaining sugar mixture. Drizzle with any remaining melted butter. (Discard any leftover sugar mixture.) Sprinkle remaining 1/2 cup pecans over the loaves. Spoon Caramel Topping over loaves. Cover each pan with plastic wrap, and let rise until doubled in size, about 1 hour. Preheat oven to 325°F. Bake until golden brown and done, 20 to 25 minutes. Let stand in pans on a wire rack 5 minutes. Invert the loaves onto a platter, and spoon any remaining topping from pans onto loaves. Serve warm. Rate it Print