Monkey Bread (Pull-Outs)

• 24 Rhodes Bake-n-Serv white dinner rolls (or from-scratch roll dough if you desire)
• 2/3 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup butter, melted
• 1/2 cup pecans, chopped
  

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together.

Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

*I found this recipe on allrecipes.com or cooks.com so I can't take credit, but it was really good, especially served with hot chocolate!

*I used my mom's homemade feather roll recipe instead of the Rhode's rolls and it turned out great.