Description
A totally indulgent monkey bread made surprisingly easy thanks to refrigerated cinnamon roll dough. Loaded up with layers of fresh apples and toasted walnuts, this pull-apart bread fills your home with the scent of cinnamon and nutmeg while it bakes and looks stunning on your breakfast or brunch table.
Ingredients
- 5 tablespoons butter, melted, divided
- ½ cup white sugar
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 medium apple – peeled, cored, and minced
- 2 (17.5 ounce) cans refrigerated cinnamon roll dough with icing
- ½ cup walnuts, chopped and toasted
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 12