cheater caramel monkey bread

How To Make cheater caramel monkey bread

• 1

  Preheat your oven to 350 degrees. You can use a monkey bread pan, a Bundt pan, or a coffeecake pan. Grease the pan.
• 2

  Melt the cube of butter in a small saucepan. Pour 2 Tablespoons into the bottom of your pan. Add 3 Tbsp. of the chopped nuts, sprinkled over. Set aside.
• 
  3

  In the saucepan with the remaining butter, put the brown sugar, the rest of the chopped nuts and 1 Tbsp of water.( I also put 1 Tbsp. of cream to make it more caramel-ish, but thats optional.) Then add your cinnamon. Melt this all together until bubbly, simmer for 1 minute, stirring.
• 
  4

  Open the tubes of crescent rolls. Enjoy the 'POP' of the roll as you press the spoon to the paper edge. Cut each roll in half. Then cut each half into 5 pieces. Before separating, cut the whole thing in half down the middle. Now repeat with other roll. Place 1 tube of rolls into the bottom of the pan over the butter and nuts. It might not all fit, its okay.
• 
  5

  Pour half the caramel sauce over the roll pieces. Lay the remaining pieces over the pan, tucking extras in with a little push. Pour the remaining sauce and nuts over, scraping the bowl with a nylon scraper. Get every last drop. Pop into the oven and set timer for 20 minutes.
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  6

  Check it, maybe rotate it. Give it another 10 minutes. It needs to be pretty dark (not burnt) on top because the rolls underneath need to bake too. Once its toasty brown, remove from oven, wait impatiently about 2-3 minutes to let it settle a bit, then invert onto a large plate or baking sheet. Carefully and slowly remove pan.
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