Prep Time: 15 min.
Bake Time: 35-40 min.
Caramel ice cream topping is the ingenious ingredient that gives this Monkey Bread recipe its warm and gooey greatness!
12 Rhodes Cinnamon Rolls, thawed but still cold
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Cut thawed cinnamon rolls into quarters. Reserve frosting for another use. Dip each roll piece into butter and roll in sugar. Arrange roll pieces in a sprayed bundt pan, alternately with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*.
Remove wrap and bake at 350 degrees F 35-40 minutes. Cover with foil the last 10 minutes of baking. Cool 1 minute and invert onto serving platter.
*If using Rhodes Anytime Cinnamon Rolls, they do not need to rise. Bake at 350 degrees F 25-30 minutes.