Cinnamon Apple Cider Monkey BreadI use the cold-weather staple apple ciderplus apples and more cinnamonto turn plain cinnamon rolls…
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.
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.
Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds.
Drizzle over monkey bread.
Nutrition Facts 1 serving:
- 329 calories, 17g fat (5g saturated fat), 11mg cholesterol, 553mg sodium, 41g carbohydrate (5g sugars, 1g fiber), 4g protein.