Apple Cinnamon Monkey Bread
Recipe adapted from Whats Cookin' Chicago, originally adapted from Paula Deen
1/4 cup sugar 2 tsp cinnamon 3 cans refrigerated biscuits (I use the Pillsbury Buttermilk biscuits that come in a 4 pack) 2 large apples, diced (I used Gala) 1/2 cup unsalted butter, plus more for buttering pan 1 cup packed light brown sugar 1/2 tsp vanilla extract 1/2 cup chopped pecans Preheat oven to 350 degrees. Heavily butter a bundt pan. Sprinkle chopped pecans evenly around the bottom of the pan. Combine the cinnamon and sugar in a small bowl and set aside. Open biscuits and flatten each individual biscuit into discs about 1/4" thick. Dredge both sides in cinnamon and sugar mixture. Continue until all biscuits are coated. Combine apples with remaining cinnamon and sugar mixture. Spoon about one teaspoon of apple mixture into the center of each biscuit and fold up biscuit into a pouch and seal. Drop stuffed biscuits into the pan, trying to keep the layers even all the way around. Don't worry about packing them in too tightly, they'll fill in the gaps as it bakes. In a small saucepan, melt butter and brown sugar over medium high heat. Heat just until the edges of the sauce start to rapidly bubble and boil. Remove from heat, stir in vanilla and pour mixture over the top of the rolls. Bake about 30-35 minutes until top is golden brown. Cool about five minutes in the pan, cover with a large plate and invert. Uncover and serve warm. |
Source: Facebook & Homemade By Holman