Berry Nutty Monkey Bread

Remove 24 frozen rolls from a bag (my bag had 36 in it) and place them on a plate that you’ve coated with cooking spray. Thaw rolls on the 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, shallow bowl. Add butter to the preserves. Warm preserves and butter in the microwave for about 1 minute then stir to combine. Set aside.

Pour all of the pecans into a food processor. Chop pecans in the food processor until fine. Put the pecans into a shallow bowl and set aside.

With a pair of kitchen shears cut each of the 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 the dough rise until double in size (about 1 to 2 hours). At the end of the rising, preheat oven to 350°F.

Remove plastic wrap from the rolls. Bake at 350°F for 40 to 50 minutes. To prevent over browning, cover the pan with a sheet of 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 the monkey bread onto a serving platter. Let them cool then pipe on the cream cheese frosting. EAT!