Breakfast Dessert Recipes — 10 May 2013

Your family will go nuts over this gooey breakfast treat!

By: Jodie Shield, RD

Since Mother’s Day is around the corner, I just had to share this recipe for Pecan Pull-Aparts with you.  It’s my late-mother’s recipe and she use to make it for me when I was a kid.  Back then, people called it monkey bread.  In fact, some people still do.   Whatever you call it, I’m sure you’ll agree – it’s awesome!  While pecans are a heart-healthy nut, keep in mind, this is not one of my lighter breakfast recipes.  I usually serve it on special occasions such as birthdays or when we have overnight guests.  What I love about this recipe, other than how it tastes, is that it’s so easy and fun to make.  Since you make it the night before, when you wake up in the morning the bread rises and literally puffs right over the top of the pan!  The end result is a coffee cake that is sticky, gooey and delicious.  Wash it down with a glass of skim milk and enjoy!  So when are you going to make some monkey bread – I mean Pecan Pull-Aparts?

Pecan Pull Aparts

Makes 12 servings


  • 1/2 cup chopped pecans
  • 18 frozen dinner rolls (I used Rhodes)
  • 1 teaspoon cinnamon
  • 1 (4.5 ounce) package butterscotch pudding
  • 1/2 stick butter
  • 1/2 cup brown sugar
  • nonstick cooking spray to coat a large bundt pan


  1. Grease the bundt pan and sprinkle the chopped pecans in the bottom.  Then add the frozen dinner rolls and sprinkle them with the cinnamon.  Set it aside.
  2. In a large sauce pan, mix the butterscotch pudding, butter and brown sugar over medium high heat and bring it to a boil.
  3. Pour the butterscotch mixture over the rolls.  Cover the bundt pan with foil and let sit at room temperature overnight.
  4. The next day, preheat the oven to 350-degrees.  Uncover and bake for 30 minutes.  Remove the pan from the oven and let stand for 5 minutes.  Carefully flip the pan over onto a serving plate.  Let everyone pull them apart, eat, and enjoy!

Nutrition Information: 275 calories, 3.5 grams protein, 47 grams carbohydrate, 9 grams of fat, 2.5 grams saturated fat, 10 milligrams cholesterol, 0.5 grams dietary fiber, 363 milligrams sodium


Related Articles


About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(2) Readers Comments

  1. omg this is the best challah ever. I’ve been mnkiag Mimi Sheraton’s recipe for years, but this is even better. I was worried about the amount of sugar but it’s not too sweet at all! The dough is just so easy to work with, also. Thanks for sharing Marilyn! Simone is mnkiag it tonight at her house too!

    • Jodie

      So glad you liked it! My mother’s specialty. True, it’s not the lightest. A treat over the holidays is always a good thing.

Leave a Reply

Your email address will not be published. Required fields are marked *