Apple Monkey Bread
Warm, gooey Apple Monkey Bread made with cinnamon rolls, caramelized apples, brown sugar, and pecans. The ultimate cozy fall treat!
Equipment
- 15-cup Bundt Pan
Ingredients
Apple Filling
- 2 Honeycrisp Apples, (cut into chunks, you'll need 2 cups apples after chopped)
- 1/2 cup Pecans, (chopped)
- 1/2 cup Brown Sugar
- 1 tbsp Cinnamon
- 1 tbsp Lemon Juice
Monkey Bread
- 3 cans Pillsbury Grand's Cinnamon Rolls
- 4 Apple Cider Packets
Sauce
- Reserved apple juices from above
- 4 tbsp Salted Butter, (melted)
- 1 packet Apple Cider
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 350 degrees F. Chop apples into bite-sized pieces (about 1/2 inch) and pecans and place them into a medium bowl. Toss with brown sugar, lemon juice, and cinnamon and a pinch of salt until evenly distributed. Set aside. 2 Honeycrisp Apples 1/2 cup Pecans 1/2 cup Brown Sugar 1 tbsp Cinnamon 1 tbsp Lemon Juice
- Remove the cinnamon rolls from the can and cut each roll into quarters and add to a large bowl. Use 4 of the apple cider packets and toss the dough in the dry apple cider mixture. (save the icing packets) 3 cans Pillsbury Grand's Cinnamon Rolls 4 Apple Cider Packets
- Drain as much of the juices from the apples as possible and pour leftover juices into a small bowl. Set aside.
- Spray a 15 cup bundt pan (or tube cake pan) liberally nonstick baking spray (you can also brush with butter and coat with flour). Add a layer of the dough balls, then sprinkle in some of the apple mixture, then repeat until all of the dough is used up.
- Combined the reserved apple juices, melted butter, cinnamon, and 1 packets of apple cider. Whisk together and drizzle into the bundt pan so that it’s evenly distributed. Reserved apple juices from above 4 tbsp Salted Butter 1 packet Apple Cider 1 tsp Cinnamon
- Bake for 50-55 minutes, until puffed and deep golden brown. Be sure not to pull it out too early! Underbaked monkey bread will fall apart when inverted and the middle will be doughy. You’re looking for a deep amber color and bubbling caramel around the edges.
- Let the monkey bread sit in the bundt pan for 10 minutes, then turn over onto a serving plate. (pro tip) for extra gooey texture - spoon any caramel that’s left in the pan back over the top right after flipping.
- Spoon the leftover icing into a bowl and microwave for about 10-15 seconds, until pourable, and drizzle on top of the monkey bread.
Notes
Cut the apples into small pieces: Dice the apples into smaller chunks, even cubes so they soften and caramelize evenly. Big apple chunks can stay firm in the center and prevent the monkey bread from sticking together properly.
Use a well-greased bundt pan: Spray it really well (get into all the nooks and crannies). Monkey bread is notorious for sticking if even one section of the pan is dry. If you have it, a nonstick bundt pan is your best friend here.
Toss the dough pieces in the sugar mixture evenly: Make sure every piece of dough is coated in the brown sugar and cinnamon mixture. This is what gives you that shiny, caramel pull-apart texture. If some pieces aren’t coated, they’ll bake up pale and bland.
Let it cool (just a bit!) before flipping: Give it about 8-10 minutes before inverting the pan. Flip too soon and the caramel will run off. Wait too long and it might stick to the pan. You want it warm enough to slide out cleanly, but set enough to hold together.
If the top is browning too fast: Loosely cover it with foil halfway through baking. This protects the top from burning while the inside finishes cooking through.
Nutrition
Calories: 174kcal, Carbohydrates: 22g, Protein: 1g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 52mg, Potassium: 101mg, Fiber: 2g, Sugar: 18g, Vitamin A: 207IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!