Pumpkin Spice Monkey Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 cup pecans
- 1/2 cup brown sugar
- 3 teaspoons pumpkin pie spice
- 10-20 frozen roll dough (rhodes frozen rolls)
- 1/2 cup pumpkin puree - i used canned 100% pumpkin
- 1 small (3.5oz) box cook and serve butterscotch pudding - but you have vanilla, that will work too!
- 1 stick of butter (1/2 cup) melted
- Carbohydrate 232.672040286982 g
- Cholesterol 0 mg
- Fat 78.7686000661777 g
- Fiber 10.8414004293496 g
- Protein 10.4061800087229 g
- Saturated Fat 6.90271500562304 g
- Serving Size 1 1 recipe (332g)
- Sodium 62.9260000779216 mg
- Sugar 221.830639857632 g
- Trans Fat 3.78554400306404 g
- Calories 1598 calories
Set your frozen bread rolls out a few minutes before.Spray your 9x13 cake pan or bundt pan with cooking spray.Chop the pecans and arrange on the bottom of your pan.Slice each frozen bread roll in half and arrange on top of the pecans. Keep in mind they will be rising.Sprinkle the whole package of pudding over the top of the bread rolls.Sprinkle the brown sugar and pumpkin pie spices.Melt your butter and add the pumpkin puree to the butter. Stir until well blended.Pour over the sprinkled rolls.OVERNIGHT METHODCover with plastic wrap and place in your fridge overnight.FAST METHODHeat your oven to 200 then turn off. Boil a pot of water and place it in the oven with your pan of rolls. Do not cover the rolls.Let it sit for a hour or so until the dough has risen.BAKE 350° for 25-35 min. If you're using a bundt pan, you may have to bake for 30-35 min or until the middle is not doughy.Flip onto a plate or platter as soon as it's finished baking.Serve and enjoy!
