Apple Cinnamon Monkey Bread

My Apple Cinnamon Monkey Bread is an indulgent treat perfect for breakfast, brunch, or dessert, and it's effortless to make! It's warm, ooey-gooey, with plenty of cinnamon-infused layers for family or guests to pull off individual pieces and enjoy. It will be devoured in no time!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 150kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

3, (17.5 oz.) cans Pillsbury Cinnamon Rolls (Grands!) save the glaze
2 large granny smith apples, peeled and diced small
1 1/4 cup dark brown sugar, packed
2 tsp. ground cinnamon
1/2 cup unsalted butter, melted
3 Tbsp. rum (optional)

US Customary - Metric

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Instructions

Preheat the oven to 350°F. Grease a 10-12 cup bundt pan by spraying evenly with nonstick baking spray, or spread softened butter all around the inside of the pan, and shake 1-2 Tbsp. flour around to coat, tapping out any excess flour.
In a small bowl, combine the brown sugar and cinnamon together. Set aside.
1 1/4 cup dark brown sugar, packed, 2 tsp. ground cinnamon
Open the cinnamon roll packages (reserve the frosting for later, place in the fridge) and separate the rolls. Cut each cinnamon roll in fourths and place them in a large bowl. Toss the 1-2 Tbsp. of the brown sugar cinnamon mixture into the rolls. Set aside.
3, (17.5 oz.) cans Pillsbury Cinnamon Rolls (Grands!)
Place diced apples in a medium-sized bowl. Mix 1-2 Tbsp. of the brown sugar cinnamon mixture into the apples and stir.
2 large granny smith apples, peeled and diced small
Place half of the apples down in the bundt pan first, followed by half of the cinnamon roll pieces. Add the remaining apples, followed by the rest of the cinnamon rolls, in an even layer.
Melt the butter in a microwave-safe bowl (cover with a paper towel so it doesn't splatter). Then, stir in the rum and the remaining brown sugar mixture. If the mixture seems too thin, add more brown sugar until it becomes a goopy consistency. Pour this on top all over the monkey bread.
Bake for ~45 minutes or until golden brown and no longer doughy in the middle. Remove from the oven and let cool for 10 minutes.
Carefully flip/invert the monkey bread onto a plate. Add the reserved frosting to a microwave-safe bowl and briefly microwave, just for 10-15 seconds. Drizzle on top of the bread once it has cooled down a bit (You don't have to drizzle on all of it, feel free to keep some on the side). Pull apart and enjoy!

Video

Notes

The apples and rum can be optional, but I love them in this recipe!
Recipe inspired by Pillsbury
This recipe was updated May 2024. The original recipe had less butter and less brown sugar.

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