Monkey Bread

Ingredients

• 1/2 cup melted butter
• 1 cup firmly packed golden brown sugar
• 1/2 cup pecan + 2 tbsp. finley chopped
• 2 1/2 tsp. ground cinnamon
• 2 packages Pillsbury Crescent Rolls
• all purpose flour for dusting

Steps of Construction

1. Prepare the Bundt pan
   Using a pastry brush (or a sauce brush) , brush the inside of a 10 inch (25 cm) Bundt pan with some of the melted butter. The rest? Put it in a shallow bowl. In another bowl, mix the brown sugar, 1/2 cup of pecans (save the 2 tablespoons!), and the cinnamon, then set aside. The 2 tablespoons of pecans just get sprinkled into the pan.
2. Assemble the loaf
   Place the crescent rolls onto a cutting board. Cut the rolls into golf ball size pieces. Then roll the rolls in the butter and brown sugar mix. Put the cut rolls in the pan in a roughly even layer.
3. Let it rise
   Preheat oven to 350°F (180°C) for 5 minutes. Cover the pan loosely with aluminum foil. We didn’t worry about the size. Let it rise for 1 hour. Get the pan out of the oven and preheat the oven to 375°F (190°C).
4. Bake the bread
   Bake until richly browned for 20-25 minutes. Remove the pan from the oven and set on a wire rack to cool for 5 minutes. Then using oven mitts, hold a plate over the pan and turn the pan onto the plate. Serve warm.

Special Notes

Special thanks to Lisa Atwood, author of the Cookbook For Kids.