Apple Monkey Bread
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 30-45 minutes
Cook time: 45 minutes
Servings: 1 10-inch loaf
Ingredients
Apple Monkey Bread
- 3 cups chopped Pink Lady apples (about 2 medium apples)
- 1 cup pecans, chopped
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls
- ½ cup unsalted butter
- ½ cup Apple Butter
- ⅓ cup firmly packed brown sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Directions
Apple Monkey Bread
Preheat oven to 350°.
In a large bowl, toss together apples and pecans.
In a medium bowl, whisk together granulated sugar and cinnamon. Working in batches, toss dough portions in cinnamon sugar mixture, shaking off any excess.
In a small saucepan, melt butter over high heat. Stir in Apple Butter, brown sugar, and maple syrup. Bring to a boil, and cook, stirring frequently, until sugar is melted and mixture is combined, 2 to 3 minutes. Remove from heat, and whisk in vanilla and salt.
Spray a 15-cup Bundt pan with baking spray with flour. Pour one-fourth of syrup mixture (about 1⁄3 cup) into prepared pan, and top with 1 cup apple mixture. Arrange 1 layer of dough portions in a single layer in pan; repeat layers twice. Top with remaining syrup mixture.
Bake until cooked through and an instant-read thermometer inserted near center registers 190°, 35 to 40 minutes. Let cool in pan for 10 minutes. Invert onto a serving dish. Best served warm.