Cinnamon-Pecan Monkey Bread

Monkey Bread is what I'm making for breakfast on Thanksgiving Day. If you aren't a nut fan, you can easily leave them out. I found this recipe on the Splenda site.

1/2 (3 lbs.) pkg. frozen roll dough
1/4 c. chopped pecans
2 tbsp. butter
1/4 c. Splenda Brown Sugar blend
1/4 tsp. cinnamon
1/3 c. Splenda Brown Sugar blend
1/4 tsp. cinnamon
3 tbsp. butter, melted

1. Spray 12-cup bundt pan with cooking spray. Sprinkle with pecans in bottom; set aside.
2. Combine 2 tbsp. butter, 1/4 c. Splenda and 1/4 tsp. cinnamon in a small pan; cook over low heat, stirring constantly, until blended; pour over pecans and set aside.
3. Combine 1/3 c. Splenda and 1/4 tsp. cinnamon in a small bowl; set aside.
4. Cut each roll in half; dip tops of balls into melted butter and then into Splenda mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in 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 size.
5. Preheat oven to 350 degrees about 10 minutes prior to baking. Bake 25-30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on wire rack. Serve warm.

18 Servings

NUTRITIONAL INFORMATION: 180 calories, 6g fat, 2g saturated fat, 10mg cholesterol, 290mg sodium, 24g carbohydrates, 1g fiber, 9g sugar, 4g protein.