Apples:
3 Granny Smith Apples, peeled, cored and chopped
2 tsp lemon juice
3 Tbsp brown sugar
1 tsp cinnamon
3 Tbsp butter
Monkey Bread:
18 frozen dinner rolls
1 cup brown sugar
2 tsp cinnamon
1/2 cup butter
Glaze:
1 cup powdered sugar
2 Tbsp milk or water
1/2 tsp Vanilla bean paste
Directions:
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Line a baking sheet with parchment paper. Place the frozen dinner rolls on the baking sheet, cover with plastic wrap or a clean tea towel, and thaw for 1-2 hours.
Apples:
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In a medium bowl, toss the apples with lemon juice to prevent browning. Add brown sugar and cinnamon and stir until well combined.
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In a medium skillet over medium heat, melt the butter.
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Add in the apples and cook, stirring occasionally, until the apples are fork tender, about 5-6 minutes.
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Set aside.
Monkey Bread:
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Preheat the oven to 350ºF
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Grease a bundt plan very well and set aside.
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In a small bowl, mix together the brown sugar and cinnamon.
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In a separate small bowl, melt the butter.
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Cut each thawed dinner roll into four equal pieces.
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Dip the dinner roll pieces into the melted butter, then toss to coat in the sugar/cinnamon mixture. Repeat this until all the dinner roll pieces are coated.
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Add a small layer of cooked apples to the bottom of the bundt pan. Then add a layer of dinner rolls. Keep alternating between apples and dinner rolls. If you have any leftover butter, pour it over the top of the rolls.
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Bake for 30-35 minutes. Cover with foil halfway through if the top is getting too brown.
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Remove from the oven, and immediately invert onto a large serving plate. Allow to cool slightly before serving.
Vanilla Bean Glaze:
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In a small bowl, whisk together powdered sugar, water/milk and vanilla bean paste. Pour the glaze over the slightly cooled monkey bread.
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Best if served immediately and warm.
Nicole Harling | Culinary Cool Recipe Developer | Food Photographer