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+ servings
apple cinnamon monkey bread on a white plate

Apple Cinnamon Rum Monkey Bread

A delicious Christmas Morning treat! Apple Cinnamon Rum Monkey bread filled with brown sugar cinnamon.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people


  • 3 (17.5 oz.) cans Pillsbury Cinnamon Rolls (Grands!) save the glaze
  • 2 large Granny Smith Apples, peeled and diced small
  • 3/4 cup brown sugar, packed
  • 2 tsp. ground cinnamon
  • 1/3 cup unsalted butter, melted
  • 3 Tbsp. Rum


  • Preheat oven to 350°F.
  • Grease the bundt pan by spraying evenly with nonstick baking spray or you can spread softened butter all around the inside of the pan, and shake 1-2 Tbsp. flour around to coat. (Pro tip: Save your butter wrappers and use them to grease the loaf pan).
  • Open the cinnamon roll packages (reserve the frosting for later) and separate the rolls. Cut each cinnamon roll in fourths, place in a large bowl and set aside.
  • In a small bowl, combine the brown sugar and cinnamon together. Set aside.
  • Place diced apples in medium sized bowl. Mix 1/4 cup of the brown sugar mixture into the apples and stir.
  • Mix the remaining brown sugar mixture with the cinnamon roll pieces. Coat them evenly.
  • Place half of the apples down in the bundt pan first, followed by half of the cinnamon roll pieces. Add the remaining apples and followed by the rest of the cinnamon rolls in an even layer.
  • Mix melted butter and rum together, pour on top of monkey bread.
  • Bake for 45 minutes. Once done, remove from oven and let cool for 10 minutes. Carefully flip bread onto a plate and drizzle with reserved frosting. Enjoy warm!



Recipe inspired by Pillsbury