Dessert Recipes

Cinnamon Apple Cider Monkey Bread

Cinnamon Apple Cider Monkey BreadI use the cold-weather staple apple cider—plus apples and more cinnamon—to turn plain cinnamon rolls…

Cinnamon Apple Cider Monkey Bread

Cinnamon Apple Cider Monkey Bread


5 envelopes (0.74 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


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 1 container until blended.

Drizzle over top of rolls.

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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.

Nutrition Facts 1 serving:

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

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