Mini Pecan Monkey Bread
3/4 cup packed light brown sugar
6 tablespoons salted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1 1/4 cups chopped toasted Dickey Farms pecans
1 (9 oz.) package frozen yeast roll dough
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 cup salted butter, melted
Thaw yeast roll dough and cut the rolls in half. Stir together sugars, cinnamon, and ginger in a small bowl. Coat 2 (6 cavity) mini fluted tube cake pans with cooking spray. Sprinkle 1 tablespoon pecans in the bottom of each cavity.
Prepare the Caramel Topping: Bring 3/4 cup packed light brown sugar, 6 tablespoons salted butter, and 1/4 cup heavy cream to a boil in a small saucepan over medium, stirring constantly, 1 minute. Remove from heat and stir in 1 teaspoon vanilla extract. Stir constantly for 3 minutes. Set aside for immediate use.
Coat each dough roll half in melted butter; dredge in sugar mixture. Place 4 coated roll halves on pecans in each cavity, and top each with 1 teaspoon of the remaining sugar mixture. Drizzle with any remaining melted butter. Sprinkle remaining 1/2 cup pecans over the loaves. Spoon Caramel Topping over loaves.
Cover each pan with plastic wrap and let rise until doubled in size, approximately 1 hour.
Preheat over to 325°F. Bake until golden brown, 20-25 minutes. Let stand in pans on a wire rack for 5 minutes. Invert the loaves onto a platter and spoon any remaining topping from pans onto loaves. Serve warm.