3 cans Pillsbury Grands pumpkin spice cinnamon rolls
1/3 c. chopped caramels or caramel bits
1/3 c. chopped pecans
3/4 c. butter, melted
1 c. brown sugar, packed
Heat oven to 350 degrees. Spay angel food cake or bundt pan. Place sugar in ziploc bag. Separate rolls from cans for a total of 15 rolls. Cut each roll into 4 pieces to make a total of 60. Place 15 pieces in bag with sugar and shake to coat. Place these pieces in sprayed pan. Top with 1/3 of caramels and pecans. Repeat layers, ending with roll pieces on top. Stir brown sugar into melted butter. Pour over contents in pan. Bake 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Scoop icing ot of containers and place in microwave safe bowl. Heat on high a few seconds until spreading consistency. Pour over monkey bread. Pull apart to serve. So yummy, especially when warm.
*May be made year round using pumpkin pie spice mix added to sugar and icing, and using regular cinnamon rolls, when pumpkin spice rolls can't be found. May also use regular cinnamon rolls with chocolate chips if desired.
**original recipe from Pillsbury
1st picture is before baking
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