Need a dessert centerpiece? Look no further than this sweet, gooey, crunchy, Pink Lady apple filled delight using store-bought canned cinnamon roll dough, a full stick of butter and pecan pieces. Pink Lady apples are my recommendation for this recipe because they are slightly tart and cook wonderfully while still retaining their shape throughout the baking process. Monkey bread is a great project to do with kids because it is fun, simple, and ready to devour in an hour!
Ingredients:
- 3 cans (17.5oz each) refrigerated cinnamon rolls (separated and frosting reserved)
- 1 or 2 Joyfully Grown™ Pink Lady apples (peeled, core, and chopped)
- 2/3 c. granulated sugar
- 3 tsp. cinnamon
- 1 stick of salted butter (melted)
- ½ c. pecan pieces
Directions:
- Preheat oven to 350°F. Grease a 12-cup Bundt pan with shortening or cooking spray.
- In a small bowl mix together the cinnamon and sugar. Set aside.
- Place the chopped apple into a small bowl and toss with a few tablespoons of the cinnamon-sugar mixture. Set aside.
- Sprinkle ½ of the apple’s pieces into the bottom of the prepared Bundt pan.
- Divide the cinnamon rolls and cut each into ¼’s. Roll each piece in the cinnamon sugar mixture and place ½ of the dough pieces into the Bundt pan. Add the last half of the apple pieces and then finish with the remaining dough balls.
- Pour melted butter evenly over the top.
- Bake for 45 minutes or until deep golden brown.
- Cool for 15 minutes, loosen with a knife, flip over onto a serving platter (heatproof) and allow to cool for an additional 15 minutes.
- Drizzle frosting over the top, and sprinkle with pecan pieces.
- Pull apart to serve. Enjoy!
Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard
