Sugar sugarsyl71 at sbcglobal.net
Sat Oct 3 16:18:40 EDT 2015

2 cans Pillsbury Grands Cinnamon Rolls
1/2 cup Hershey's Mini Kisses (or large chocolate chips)
1/2 cup shredded coconut
1/2 cup pecans, chopped

Preheat oven to 350. Spray a bundt pan with cooking spray, set 

In a small bowl, mix together the kisses, coconut, and pecans. Set 

Unroll the 2 cans of Pillsbury Grands Cinnamon Rolls and cut each 
roll into quarters.

Place half of the cut rolls into the prepared pan, spacing as evenly 
as you can.

Sprinkle with half of the chocolate, coconut, and pecans. 

Place the remaining half of the roll quarters.

Finally top with the rest of the chocolate, coconut, and pecans. 

Bake at 350 until rolls are puffed and brown and cooked through -
about 25 - 35 minutes. Top will be a deep golden brown.

Let cool in pan about 5 minutes. Run a knife around the edge of 
the pan and the center and gently invert monkey bread onto a 
serving plate placed on a cooling rack. (It helps to hold the plate, 
upside down, on top of the pan and then carefully flip over.) You 
want to make sure the bread is not too cool as you may run into 
sticking problems. 

Drizzle one can of the frosting that comes with the cinnamon rolls 
over the warm cake.

Place the other can of frosting in a small dish and place it in the 
middle of the bread for dipping.

You can serve it warm - and die from the amazingness - or, what I 
did, cover and store in the fridge overnight and then serve at room 
temp the next day. 

Also ridiculously good.

Slice it and eat with a fork or - even better - just rip off hunks and 
dip it in the extra frosting. (FYI - this method is waaaaay more 


'Faith is seeing light with your heart when all your eyes see is darkness.'
~Blessed, Sugar

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