Apple Monkey Bread with Biscuits
This apple monkey bread with biscuits or Rhodes cinnamon rolls is packed full of fresh apples and really delicious! The best breakfast I've made ever.
Servings: 12
Equipment
Ingredients
- 3 containers refrigerated rolls or refrigerated cinnamon rolls, not frozen, regular size not Grands
- 3 large apples cored, peeled, diced
- 5 pouches apple cider mix
- 1/2-1 c pecans honey roasted, crushed
- 6 tbsp butter melted
Instructions
- Cut each biscuit or cinnamon roll in fourths and put into a bowl. Core, peel, and dice apples, put into a separate bowl. Preheat oven to 350 degrees.
- Empty all 5 dry apple cider mix packets into bowl with cut rolls and gently toss so all pcs. are coated well.
- Spray non stick spray into a large bundt pan.
- Sprinkle 1/3 of coated cinnamon roll pieces into bundt pan, followed by 1/2 of your diced apples and 1/2 c. of nuts if you'd like to add those.
- Sprinkle another third of cut rolls on top of that, followed by remaining apples and nuts.
- Then sprinkle the remaining third of cinnamon rolls on the very top.
- Melt your butter, then add 1/4 c. or 1 packet from tube of icing in with butter and whisk together. Pour this mixture on top into the bundt pan. Cover bundt pan with foil.
- Bake in oven for 35 minutes, then remove foil and cook another 5-10 minutes or until top pieces are a very light brown.
- Take out and let it cool on a cooling rack. Gently loosen sides with a knife to help monkey bread slide out of the pan easier.
- Put a cake plate on top and flip over. May need to further loosen sides or keep pan upside down for a few minutes on top of the plate until it releases.
- Drizzle with remaining melted vanilla frosting and serve.
Video
Nutrition
Serving: 3oz | Calories: 216kcal | Carbohydrates: 21g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 87mg | Potassium: 99mg | Fiber: 2g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 11mg | Iron: 0.3mg