APPLE CINNAMON MONKEY BREAD

PULL-APART MONKEY BREAD. Ooo. ooo. ah!

Every year when Rosh Hashanah comes around, I get to thinking about apple pastries. That said, I’d be lying if I didn’t say that I think about them throughout the whole year. There’s something about apples in pastries that go together like rama lama ding dong. It’s heavenly.

These mini bundt cakes are so moist, sweet, flavorful, rich, and super addicting. I seriously ate three in one day. They’re insane. Since baking and cooking for the holidays can feel like a marathon, I created this recipe using pre-made buttermilk biscuit dough from a tube to ease the work load. What a time-saver! And, so delish!

FYI. Here are some of my other favorite apple pastry recipes in case you want to make an apple pastry spread!

Apple Butter Croissant Loaf - proven show-stopper. It’s gorgeous but it takes a bit of time and patience. It’s not difficult just a repetitive process.

Apple Pear Bread - a simple love that will make everyone happy.

Cheeseboard Pinwheels - a savory go-to that is both creative and addictive. SO EXCITING!

Click here to see my behind-the-scenes video of me making these Apple Cinnamon Monkey Bread!

Print

With ImageWithout Image

APPLE CINNAMON MONKEY BREAD

Yield: 12 Mini Bundt Cakes OR 1 Large Bundt Cake OR 2 Loaves

Author: Michelle Williams

Prep time: 30 MinCook time: 20 MinInactive time: 20 MinTotal time: 1 H & 10 M

Ingredients

FOR THE DOUGH

• Butter Milk Biscut Dough (2 tubes. I used Pilsbury)
• Butter Spray (for greasing your pan)

FOR THE COATING

• Unsalted Butter (6 tablespoons, melted)
• Light Brown Sugar (2/3 cup)
• Ground Cinnamon (1 tablespoon)

FOR THE DRIZZLE

• Honey Crisp Apple (1, peeled and cut into quarters)
• Unsalted Butter (3 tablespoons, melted)
• Bourbon Vanilla Extract (1 tablespoon)

FOR THE ICING

• Confectioners Sugar (1 1/4 cups)
• Whole Milk (3 tablespoons)
• Bourbon Vanilla Extract (1 teaspoon)

KITCHEN ITEMS

• Large Mixing Bowl
• Small Mixing Bowls (2)
• 6 Cup Mini Bundt Pan (2 or bake in 2 batches. You can also use a large bundt pan OR loaf pan depending on your ultimate goal)
• Kitchen Towel (large enough to cover your bundt pan)
• Food Processor
• Pastry Brush
• Medium Mixing Bowl
• Whisk
• Optional: Baking Sheet (to use as a surface when icing your bundt cakes)

Instructions

TO PREP YOUR DOUGH

1. Rip each disc of dough into quarters. Roll each piece into its own ball and put them in your large mixing bowl (or a plate).

TO COAT YOUR DOUGH

1. We’re going to create a dredging station.
2. Place your large mixing bowl filled with dough balls on your counter.
3. Pour your melted butter into your small mixing bowl. Set this bowl next to your large mixing bowl.
4. In your second small mixing bowl, whisk together your light brown sugar and cinnamon until it is an even mixture. Place this bowl next to your butter bowl.
5. Liberally grease your mini bundt pan and place it next to your cinnamon-sugar bowl.
6. One at a time, coat your dough balls in butter, then roll them in your cinnamon-sugar, and then press them gently into your mini bundt pan—you are only going to create one layer on these mini bundts (FYI, I’m including notes below on what to do if you are making a large bundt cake or a loaf).
7. Cover your bundt pan with your kitchen towel and let it sit for 20 minutes while you prep your drizzle.

TO MAKE YOUR DRIZZLE

1. Preheat your oven to 350º.
2. Combine your apple, melted butter, and vanilla in your food processor. Blend until you have an applesauce-like texture—about 2-3 minutes.
3. Pour your drizzle over your bundt cakes and use your pastry brush to spread it evenly over the top so that it is able to seep through all of the cracks. REMEMBER. If you’re baking in two batches to make sure to save half for your second batch.
4. Bake for 20 minutes.
5. Let your monkey bread sit in the bundt pan while you make your icing.

TO MAKE YOUR ICING

1. Combine your confectioners sugar, milk, and bourbon vanilla in your medium mixing bowl. Whisk until it’s even and smooth—roughly 1 minute. I made mine on the thicker side. I like it to really hold form when it lands on the bundt cake. If you want more of a glaze than an icing, use 1 cup of sugar instead of 1 1/4 cups.
2. Transfer your mini bundt cakes to a surface that can get dirty (I moved them to a baking sheet).
3. Use your whisk or a fork to drizzle your icing over your bundt cakes.
4. Rip, eat, and thoroughly enjoy!
5. Read this next part if you’re making a large bundt or loaf monkey bread.
6. The differences here are very minimal.
7. 1. LAYER YOUR DOUGH BALLS. lay one layer of dough balls in the base of your pan and then gently layer another layer on top of it (don’t press them into each other). When I made a loaf, I did it using 1 tube of dough which made two rows. I wouldn’t recommend going over three rows because your dough balls will expand quite a bit.
8. 2. BAKE FOR LONGER. you are looking for the dough to be golden with a very light crispiness on the edge—about 40 minutes.

Notes

If you decide to make one large bundt cake or a loaf, the bake time will be closer to 40 minutes.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen