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Monkey Bread Rolls Recipe

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This recipe for Monkey Bread Rolls, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Thomas

Category:
Category:

Ingredients:  
Ingredients:  
6 frozen cinnamon sweet-roll dough or frozen orange sweet-roll dough (1/2 of a 34.5 oz pkg)
1/3 cup chopped pecans
1/4 cup butter or margarine
1/2 cup sugar
1/4 cup caramel ice cream topping
1 tbsp maple flavored syrup

Directions:
Directions:
The night before, grease baking sheet with non stick cooking spray. Place frozen rolls about 2 inches apart on prepared baking sheet. Cover with plastic wrap. Chill in refrigerator overnight to let dough thaw and begin to rise. Generously grease twelve muffin cups with non stick cooking spray. Divide the pecans evenly among the muffin cups. Preheat oven to 350. Melt butter in the microwave. In a seperate bowl add sugar. Using kitchen scissors, cut each roll into four pieces. Dip each piece into melted butter, then roll in sugar. Place two dough pieces in each prepared muffin cup. Drizzle with any remaining melted butter, sprinkle with remaining sugar. In a small bowl combine ice cream topping and maple flavored syrup; drizzle over top of rolls. Place muffin pan in a large shallow baking pan to catch any drips while baking. Bake about 20 minutes or until rolls are golden brown. Let cool for 1 minutes. Place large place on top of muffin pan to invert rolls onto plate. Spoon any topping and nuts that remain in muffin cups onto rolls. Cool slightly. Serve warm.

 

 

 

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