I use the cold-weather staple apple cider—plus apples and more cinnamon—to turn plain cinnamon rolls into monkey bread. My boys love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
Cinnamon Apple Cider Monkey Bread
Ingredients
- 5 envelopes (0.74 ounce each) instant spiced cider mix
- 3 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing
- 2 medium Granny Smith apples, peeled and chopped
- 1 cup chopped pecans or walnuts
- 6 tablespoons butter, melted
- 2 teaspoons ground cinnamon
Directions
- Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat.
- Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half the apples and half the pecans. Repeat layers once. Top with remaining dough.
- Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.)
- Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm.
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