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Ingredients

Adjust Servings:
Monkey Bread Rolls
Yeast Dough – 1 ½ lb (700 g) 24 Frozen Rolls
Sugar – ½ cup
Brown Sugar – ½ cup Light
Cinnamon – 2 tsp
Ground Ginger – ¼ tsp
Pecans – 1 ¼ cup Chopped, toasted
Melted Butter – ½ cup
Caramel Topping
Brown Sugar – ¾ cup
Butter – 6 tbsp
Cream – ¼ cup Heavy
Vanilla Extract – 1 tsp

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Mini Monkey Bread Rolls

Mini Monkey Bread Rolls

  • 2h 20 min
  • Serves 12
  • Medium

Ingredients

  • Monkey Bread Rolls

  • Yeast Dough
    24 Frozen Rolls
    – 1 ½ lb (700 g)
  • Sugar – ½ cup
  • Brown Sugar
    Light
    – ½ cup
  • Cinnamon – 2 tsp
  • Ground Ginger – ¼ tsp
  • Pecans
    Chopped, toasted
    – 1 ¼ cup
  • Melted Butter – ½ cup

  • Caramel Topping

  • Brown Sugar – ¾ cup
  • Butter – 6 tbsp
  • Cream
    Heavy
    – ¼ cup
  • Vanilla Extract – 1 tsp

Recipe

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Aside from chocolate, the luxurious yet still somewhat simple caramel flavor has always been a favorite of mine. Ice cream, coffee, cookies — it tastes magnificent in everything. If you’re anything like me, I guarantee that you’ll enjoy this recipe for mini monkey bread rolls.

These caramel-y treats will become your brunch superstars. Plus, the recipe calls for frozen dough, which will save you both time and effort. You’ll also fall in love with their mini serving size that will complement your morning or midday cup of coffee perfectly. Pecans add the right amount of nutty flavor to the sweet bread, whereas the caramel topping — an irresistible gooeyness. The best part is that you can assemble these ahead of time and then store in the fridge overnight. Win-win all around!

Steps

1
Done

To begin with, thaw roll dough and cut the 24 rolls in half.

2
Done

Combine sugars, cinnamon, and ginger in a bowl and stir thoroughly.

3
Done

Spray two 6-cavity mini fluted tube cake pans with cooking spray. Put a tablespoonful of pecans into each cavity.
4
Done

Prepare the caramel topping. First, combine light brown sugar, butter, and heavy cream in a saucepan, set over heat, and boil, stirring constantly, for one minute. Next, remove the caramel from heat and mix in vanilla extract. Stir continuously for 3 minutes.
5
Done

Dredge each roll half in first in melted butter and then in the sugar mixture.

6
Done

Place four halves in each cavity. Top with a teaspoon of the remaining sugar mixture before drizzling with melted butter and sprinkling with remaining pecans and the caramel topping.
7
Done

Cover each cake pan with cling film, and let rise until doubled, about an hour.
8
Done

Preheat the oven to 325 °F.

9
Done

Bake the loaves until golden brown, about 20 minutes. Let cool in pans on a wire rack for a few minutes before transferring onto a platter.

Start your next weekend off with these indulgent, caramel-flavored treats, and don't forget to share your feedback in the comments section below. Enjoy!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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