Cinnamon Apple Cider Monkey Bread Recipe

4 2 1
Cinnamon Apple Cider Monkey Bread Recipe
Cinnamon Apple Cider Monkey Bread Recipe photo by Taste of Home
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Cinnamon Apple Cider Monkey Bread Recipe

Read Reviews
4 2 1
Publisher Photo
I use the cold-weather staples cinnamon and apple cider to turn plain cinnamon rolls into monkey bread. It’s a hit with my boys, who love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing

Ingredients

  • 5 envelopes (.74 ounce each) instant spiced cider mix
  • 3 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing
  • 2 medium Granny Smith apples, peeled and chopped
  • 1 cup chopped pecans or walnuts
  • 6 tablespoons butter, melted
  • 2 teaspoons ground cinnamon

Directions

Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat.
Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough.
Mix melted butter, cinnamon and icing from one container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.)
Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm. Yield: 16 servings.
Originally published as Cinnamon-Apple Cider Monkey Bread in Taste of Home Christmas Annual Annual 2017, p107

Nutritional Facts

1 piece: 329 calories, 17g fat (5g saturated fat), 11mg cholesterol, 553mg sodium, 41g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 5 envelopes (.74 ounce each) instant spiced cider mix
  • 3 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing
  • 2 medium Granny Smith apples, peeled and chopped
  • 1 cup chopped pecans or walnuts
  • 6 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat.
  2. Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough.
  3. Mix melted butter, cinnamon and icing from one container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.)
  4. Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm. Yield: 16 servings.
Originally published as Cinnamon-Apple Cider Monkey Bread in Taste of Home Christmas Annual Annual 2017, p107

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Reviews forCinnamon Apple Cider Monkey Bread

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MY REVIEW
marcibanes User ID: 4837689 276347
Reviewed Oct. 16, 2017

"This was quick and easy. All in all it was good but it needed more icing so I advice to you two icing cups instead of just one."

MY REVIEW
4800 User ID: 1111548 274458
Reviewed Sep. 24, 2017

"This sounds delicious and I'll look forward to making it when our Thanksgiving company arrives."

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