Apple Cinnamon Monkey Bread Recipes

CINNAMON APPLE MONKEY BREAD

Steps:

• PREPARE APPLE COMPOTE
• Add chopped apples, lemon juice & water to a small saucepan Bring to a boil and then reduce to a simmer and cover Simmer for 10 minutes and then remove the top.
• Continue to simmer & mash with a fork or potato masher until water has evaporated and apples are mashed (about 5 more minutes) Add brown sugar, butter and a sprinkle of cinnamon & nutmeg and continue cooking over low heat until butter has completely melted.
• MEANWHILE... ASSEMBLE MONKEY BREAD
• Preheat oven to 350°F Spray a bundt pan with cooking spray
• Open cinnamon rolls according to package instructions Cut each roll into 6 pieces
• Combine granulated sugar, the rest of the cinnamon & nutmeg in a plastic bag Toss cinnamon roll pieces in the bag with sugar until evenly coated (you may need to do in 2 batches)
• Add half of the cinnamon rolls to the bundt pan. Pour half of the apple compote mixture over the cinnamon roll pieces Add the remaining cinnamon roll pieces & another layer of apple compote on top
• BAKE: Bake for 40-50 minutes until top pieces are nicely browned and center feels set. (You may want to place a cookie sheet on the lower oven rack in case there is any spill-over while baking.) Cool for 5 minutes and then invert on to a serving plate. Drizzle with icing & enjoy!

APPLE-CINNAMON MONKEY BREAD

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

CARAMEL APPLE MONKEY BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
• Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

APPLE CINNAMON MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Remove Cinnamon Rolls from cans; cut each into quarters. Reserve 1 Icing packet for later use; discard remaining packet or reserve for another use.
• Melt 3 Tbsp. butter; reserve for later use. Melt remaining butter in large skillet on medium heat. Add apples and cinnamon; cook and stir 4 min. or until apples are crisp-tender.
• Spray 10-cup fluted pan generously with cooking spray. Place 1/3 of the cinnamon roll pieces in prepared pan; cover with layers of half each of the dry pudding mix, reserved butter and apples. Repeat layers. Top with remaining cinnamon roll pieces.
• Bake 40 min. or until golden brown. Carefully run knife around edges of pan to loosen bread; cool 5 min. Invert bread onto heatproof plate; remove pan. Cool bread 10 min.
• Whisk cream cheese, water and reserved icing until blended; drizzle over bread.

APPLE-WALNUT CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.
• Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.
• Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.
• Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter.
• Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.