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
- butter: 5 Tbsp (melted, divided)
- white sugar: 0.5 cup
- ¼ teaspoons ground cinnamon: 1 piece
- nutmeg: 0.25 tsp (freshly ground)
- medium apple - peeled, cored, and: 1 piece (minced)
- refrigerated cinnamon roll dough with icing: 2 cans (17.5 ounce cans)
- walnuts, chopped and: 0.5 cup (toasted)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.
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Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.
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Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.
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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.
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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.
