The easiest, “adult” version of monkey bread you’ll love this holiday season.
The holidays are all about traditions, right? Often times, these traditions fall around food. My mom makes Monkey bread, or pull apart bread, every Christmas morning. We open our stockings, head to the tree and then she brings out the warm, cinnamon-y monkey bread that none of us can get our hands off of. I think one Christmas morning she made an egg bake, and it was tasty, but we wanted the monkey bread back!
In honor of this tradition, I wanted to share a recipe of my own. I made this bread an “adult” version by adding rum, but you can of course leave the rum out if you wish.
I am almost positive my mom used a Pillsbury recipe, which is where I got the inspiration from for this recipe too. It’s just too dang easy and too good not to use their cinnamon rolls! Plus, with all of the hustle and bustle of the holiday season easy recipes are always best.
What you’ll need for this recipe:
- Pillsbury Grand Cinnamon Rolls (the 17.5 oz size)
- Granny Smith Apples
- Brown Sugar
- That’s it!
Other options: Using canned apples instead of fresh. Using whisky instead of rum. Using granulated white instead of brown. It’s totally customizable! I’ve even added in raisins & nuts before too!
This recipe makes A LOT of monkey bread. I’d say if your family has 8-12 people this would be enough for everyone.
And it’s so easy to make which I always love. Prep time is minimal and during the 45 minutes it’s in the oven everyone can open their stockings!
If the monkey bread doesn’t disappear the day you make it, it can last up to 2 days. After that, it starts to get a little hard and not very tasty. But trust me, there won’t be very many leftovers!
What if I don’t have a bundt pan?
- You can make this in a loaf pan, baking dish as well, or a round cake pan.
This can be enjoyed at breakfast or for dessert too. I like to serve it warm with vanilla bean ice cream – it’s kind of like apple pie, right?! I feel like I’ve been eating a lot of chocolate lately so this recipe is a nice break from that!
In preparation for this recipe, I came across other names people call monkey bread. It’s also referred to as Monkey puzzle bread, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, bubble loaf, bubble bread, or pull-apart bread! I had never heard of bubble loaf, that one cracked me up!Say hello to your CHRISTMAS MORNING BREAKFAST! You'll fall in love with this monkey bread! #krollskorner #monkeybread Click To Tweet
Make them into MINIS!
Feeling overwhelmed this?? Grab your muffin tin and make them into individual mini monkey breads! The recipe is the same, just adjust your cooking time since you’re cooking smaller monkey breads.
Can I cook this in the crockpot instead?
Yes! That is how my mom sometimes made it as well. You just need to be sure there is enough liquid so the bread does not stick or dry out. I would double the butter and the rum, add 1-2 Tbsp water, and cook on high for 2 hours.
Drooling yet?! Let’s get to baking!
Apple Cinnamon Rum Monkey Bread
A delicious Christmas Morning treat! Apple Cinnamon Rum Monkey bread filled with cinnamon flavors and is a fun treat for the whole family to enjoy!
- 3 17.5oz cans Pillsbury Cinnamon Rolls (Grands!) save the glaze
- 2 large Granny Smith Apples, peeled and diced
- 3/4 cup brown sugar
- 2 tsp. ground cinnamon
- 1/3 cup unsalted butter, melted
- 3 Tbsp. Rum
Preheat oven to 350 degrees F. Prep your bundt pan (spray with PAM or you can spread butter all around the pan, and shake flour around). Quarter the cinnamon rolls and set aside.
Place diced apples in a bowl. In another bowl, mix the brother sugar and cinnamon together. Mix 1/4 cup of the sugar mixture into the apple and stir. Place half of the apple mixture in the bottom of you pan.
Now, take half of the cinnamon roll pieces and coat in the sugar mixture. Then layer on top of apples. Then evenly place the remaining apples on top, and repeat with the remaining cinnamon roll pieces.
Mix melted butter and rum together, pour on top of monkey bread. Bake for 45 minutes. Once done, remove from oven. Let cool for 10 minutes and then flip bread onto a plate and drizzle with reserved frosting.
Recipe inspired by Pillsbury