Apple pie filling sandwiched between tender cinnamon rolls held together with a gooey brown sugar glaze. This Apple Pie Monkey bread is the perfect breakfast for a special occasion. Who needs a special occasion? This decadent monkey bread is perfect anytime ! I feel like I have made this 556 times , ok a little exaggeration on my part. When I was developing and tweaking this recipe I made it three times, which is pretty normal. Baking time needed adjusting and techniques and photographs taken. My SD card that stores all of my photos literally fell apart and all of my photos were lost. I quickly remade several of my recipes that the photos were lost to but this one was the one I really didn’t mind making over again. Just the smell of it baking is intoxicating .
Let’s Make Apple Pie Monkey Bread!
Supplies Needed :
- 3 cans of regular cinnamon rolls(8 serving size cans)
- 1 can of apple pie filling
- Brown Sugar and Granulated sugar
- Cinnamon (I recommend Siagon Cinnamon)
- Non stick cooking spray
- Measuring spoons and cups-This is my new favorite Set
- small sauce pan
- Bundt Pan-click here for the one I use
Start off by preheating the oven to 350 degrees and spray a bundt pan with cooking spray. In a medium bowl pour the apple pie filling in it and run a sharp knife through it and cut the apples in small pieces. Set aside for later.
Mix the sugar and cinnamon in a bowl or ziplock bag. Open the cinnamon rolls and reserve the icing for later. Then cut all of the cinnamon rolls into four pieces. Coat the cinnamon rolls in the sugar mixture and discard what is left of the sugar mixture.
Place 1/3 of the quartered cinnamon rolls in the bundt pan the Layer half of the diced apples on top of that. Next add another 1/3 of the cinnamon roll fourths and top than with the other half of the apples. The last of the cinnamon rolls will be on top.
In a small sauce pan melt the butter and add the brown sugar and cinnamon and keep on medium heat until it starts to bubble. Pour the hot mixture evenly over the cinnamon roll layers. Then give the bundt pan a few taps on the counter to allow the brown sugar mixture to seep down a bit. Bake in a preheated oven 55 minutes
Remove the bundt pan from the oven and let it cool 15 minutes. Invert the bundt pan onto a cake plate then drizzle the reserved icing over the top.
Slice and serve warm.
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