Apple Fritter Monkey Bread
3 Granny Smith Apples, peeled, cored and chopped
2 tsp lemon juice
3 Tbsp brown sugar
1 tsp cinnamon
3 Tbsp butter
18 frozen dinner rolls
1 cup brown sugar
2 tsp cinnamon
1/2 cup butter
1 cup powdered sugar
2 Tbsp milk or water
1/2 tsp Vanilla bean paste
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.
In a medium bowl, toss the apples with lemon juice to prevent browning. Add brown sugar and cinnamon and stir until well combined.
In a medium skillet over medium heat, melt the butter.
Add in the apples and cook, stirring occasionally, until the apples are fork tender, about 5-6 minutes.
Preheat the oven to 350ºF
Grease a bundt plan very well and set aside.
In a small bowl, mix together the brown sugar and cinnamon.
In a separate small bowl, melt the butter.
Cut each thawed dinner roll into four equal pieces.
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.
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.
Bake for 30-35 minutes. Cover with foil halfway through if the top is getting too brown.
Remove from the oven, and immediately invert onto a large serving plate. Allow to cool slightly before serving.
Vanilla Bean Glaze
In a small bowl, whisk together powdered sugar, water/milk and vanilla bean paste. Pour the glaze over the slightly cooled monkey bread.
Best if served immediately and warm.
Nicole Harling | Culinary Cool Recipe Developer | Food Photographer | Blogger