When I saw the picture that went with this recipe, I knew I had to try this. Its pretty much what a lot of people call Monkey Bread, but it has pecans and a to-die-for yummy glaze on it. Let’s just say the bowl was licked clean after I poured out the glaze. Yes, it was that good. I’m thinking I’ll make it sometime to use as a dip for fruit or something since its just the whipping cream, brown sugar and cinnamon. Oh, and don’t skip the step of baking it on a large cookie sheet. I started out on smaller one and to switch to a bigger one because it was overflowing the pan…
1. Stir together sugar and 3 tsp cinnamon. Coat each roll in butter; roll in sugar mixture. Arrange in a lightly greased 10-in tube pan; sprinkle with pecans. Cover and chill 8-18 hrs.
2. Preheat oven to 325. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
3. Bake at 325 for 1 hr or until golden brown. Cool on a wire rack 10 min; invert onto a serving plate, and drizzle with any remaining glaze in pan.