Cinnamon Apple Cider Monkey Bread

Name: Cinnamon Apple Cider Monkey Bread
Ingredients: 5 envelopes (.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

6 ingredients

4 steps

Ingredients

5 envelopes (.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

Directions

1

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.
2

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.
3

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.)
4

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.