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[quote author=Darling SilverDodger link=msg=382670 date=1178448285]
SPLENDA CINNAMON PECAN MONKEY BREAD

1/2 3 pound package frozen roll dough (18 rolls), thawed
1/4 cup chopped pecans
2 tablespoons butter
1/4 cup SPLENDAÂ® Brown Sugar Blend
1/4 teaspoon ground cinnamon
1/3 cup SPLENDAÂ® Brown Sugar Blend
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted

SPRAY a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
COMBINE 2 tablespoons butter, 1/4 cup SPLENDAÂ® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
COMBINE 1/3 cup SPLENDAÂ® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
CUT each roll into half; dip tops of balls into melted butter and then into SPLENDAÂ® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
PREHEAT oven to 350Â° F about 10 minutes prior to baking. Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
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Posted by Darling SilverDodger

- May 06, 2007, 03:44:45 AM

SPLENDA CINNAMON PECAN MONKEY BREAD

1/2 3 pound package frozen roll dough (18 rolls), thawed
1/4 cup chopped pecans
2 tablespoons butter
1/4 cup SPLENDAÂ® Brown Sugar Blend
1/4 teaspoon ground cinnamon
1/3 cup SPLENDAÂ® Brown Sugar Blend
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted

SPRAY a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
COMBINE 2 tablespoons butter, 1/4 cup SPLENDAÂ® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
COMBINE 1/3 cup SPLENDAÂ® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
CUT each roll into half; dip tops of balls into melted butter and then into SPLENDAÂ® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
PREHEAT oven to 350Â° F about 10 minutes prior to baking. Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
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