Prepare a charcoal or gas grill for indirect cooking over medium heat (350 degrees). Cut a 24x18-inch sheet of heavy foil. Fold 1 inch up on each edge; spray foil with nonstick spray and set aside.
Is this monkey bread for breakfast or dessert? We'll let you decide! It's made with refrigerated cinnamon roll dough, brown sugar, and chopped pecans. And it's perfect for any backyard barbecue, since you can "bake" it on your grill.
Servings and Ingredients
|¾ c. plus 2 tbsp. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee ground nutmeg|
|½ c. Hy-Vee salted butter|
|½ c. Hy-Vee brown sugar, packed|
|2 (12.4-oz. each) cans Hy-Vee refrigerated cinnamon rolls with icing|
|½ c. Hy-Vee chopped pecans, plus additional for garnish|
|Hy-Vee caramel-flavored syrup|
Things To Grab
- Charcoal or gas grill
- Heavy aluminum foil
- Hy-Vee nonstick cooking spray
- Small bowl
- Small microwave-safe bowl
Combine sugar and ground nutmeg in a small bowl; set aside. Microwave butter and brown sugar in a microwave-safe bowl on HIGH 1 to 1-1/2 minutes or until melted, whisking halfway through. Remove rolls from cans; do not separate into rolls. Set icing packets aside. Cut dough logs into 1-inch pieces.
Dip pieces, one at a time, into butter mixture; shake of excess. Coat with sugar-nutmeg mixture. Place coated cinnamon roll pieces in center of prepared foil in a single layer; top with pecans. Pour remaining butter mixture over cinnamon roll pieces. Fold up long sides, leaving a 4-inch opening on top; double-fold short sides to close sides.
Grill packet 25 to 30 minutes or until cinnamon rolls are golden brown and cooked through. Cool slightly; drizzle with reserved icing packets. Garnish with caramel syrup and additional chopped pecans, if desired.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 30mg
- Sodium: 690mg
- Total Carbohydrates: 82g
- Protein: 5g