Rating: 4.5 stars 4.6
53 Ratings
  • 5 star values: 40
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 fluted tube pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

389 calories; protein 5g; carbohydrates 53.5g; fat 18.1g; cholesterol 12.7mg; sodium 666.7mg. Full Nutrition
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