This idea has been stuck in my head, waiting to come out, ever since I made my Triple Berry Jelly (Candied) Pecan Rolls. It turned out way better than I expected.  My rolls were a little doughy, but these were perfect, even in the middle.  They were cooked all of the way through, but not dry at all.  The only complaint I have about this bread is that it is not very pretty.  I should have picked up on this when I was studying different recipes for monkey bread across the Internet.  Just look up monkey bread on the Internet and prepare not to be wowed.  It is just not a very pretty product.  Plus I took my photos at night which did not help, AT ALL!

But it was fantastic to eat!  In fact, I completely ruined my dinner because I could not keep my hands off of it until I was stuffed! It would be fabulous for breakfast or a brunch!

I did not really credit one particular source for the recipe because I looked at so many, mainly for just cooking times.  The ideas to use berry, nuts, and cream cheese were all mine. So, I really need to just thank and credit Rhodes for their amazing dough! Also my cream cheese frosting recipe was adapted from my Better Homes and Gardens New Cookbook. This is one of my favorite go to cookbooks. I actually have two.  My mother gave one of them to me probably 15 years ago, and the other one about 7 years ago and I still love them both! They are such great reference tools! The one I linked to is the one I adapted the recipe from.  It is cool because it is a reprint of the 1953 edition.  It is fun to look through. They were so excited about processed foods back then!

-24 frozen Rhodes white dinner rolls (dough)

-One 10 oz. jar of your favorite preserves (I used Smucker’s triple berry)

-2 Tbsp. butter

-10 oz. candied pecans

-cooking spray

Remove 24 frozen rolls from bag place on a plate coated with cooking spray. Thaw rolls on plate until soft enough to work with, but before they begin to rise. Coat your Bundt pan with cooking spray. Pour your preserves into a small bowl, add butter to preserves.Warm preserves and butter in microwave for ~1 minute, stir to combine.Pour all pecans into a food processor. Chop in food processor until fine (see picture). With a pair of kitchen shears cut rolls into ¼’s.

Dip each piece of dough into the preserves, then roll in the nuts, then place in the Bundt pan. Repeat until all pieces have been evenly added to the Bundt pan. Cover pan in plastic wrap, set in a warm place, and let rise until double in size (~1 to 2 hours). Remove plastic wrap.

Bake at 350° F for 40 to 50 minutes. T prevent over browning the bottom, cover with foil for the last 15 to 20 minutes.

As soon as you remove the bread from the oven run a butter knife around the inside and outside edges then invert onto a serving platter. Let cool, pipe on cream cheese frosting, EAT!!!

-4 oz. bar cream cheese (at room temperature)

-1 Tbsp. heavy cream

-2 ½ c. powdered sugar

– ½ to 1 tsp. good vanilla

Blend cream and cheese together. Add sugar ~ ½ cup at a time until all sugar has been incorporated.Add vanilla, mix well one last time. Spoon frosting into a large, heavy, Ziploc bag.Snip off one corner of the bag for easy piping onto your monkey bread.