Cinnamon and Nutmeg-Pecan Monkey Bread

April 20, 2013 at 8:46 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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A huge “thank you” to my friend Lindy for passing along this Diabetic friendly Cinnamon and Nutmeg-Pecan Monkey Bread recipe! Her husband has Diabetes 2 so she makes this for him quite often. It’s only 180 calories and 24 carbs per serving!



Cinnamon and Nutmeg-Pecan Monkey Bread

1/2 (3 pound) package frozen roll dough, thawed
1/4 cup chopped Pecans
2 tablespoons Blue Bonnet Light Stick Butter
1/4 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/3 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
3 tablespoons Blue Bonnet Light Stick Butter, melted


Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Preheat oven to 350°F (175°C) about 10 minutes prior to baking.
Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
Makes 18 servings.



Nutritional Information Per Serving (1/18 of recipe): Calories 178| Calories from Fat 60 | Fat 6g (sat 2.0g) | Cholesterol 10mg | Sodium 290mg | Carbohydrates 24g | Fiber 1g | Sugars 9g | Protein 4g

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