This Apple Monkey Bread brings plenty of sweet, sticky goodness to the breakfast table.
Apple Monkey Bread
Makes 1 (10-Inch) Loaf
Ingredients
- 3 cups skin on, cored, and 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
- ⅓ cup firmly packed light brown sugar
- ½ cup Apple Butter (recipe follows)
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Apple Butter
- ½ cup apple cider
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 5 pounds Honeycrisp apples, cored and chopped (about 8 medium apples)
Instructions
- Preheat oven to 350°. Spray a 15-cup Bundt pan with baking spray with flour.
- 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 brown sugar, Apple Butter, and maple syrup. Bring to a boil, and cook, stirring often, until sugar is melted and mixture is combined, 2 to 3 minutes. Remove from heat, and whisk in vanilla and salt. Use while still warm.
- Pour a fourth of the sugar syrup mixture (about ⅓ 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 a digital thermometer inserted into the center registers 190°, 35 to 40 minutes. Let cool in pan for 10 minutes before flipping out onto a serving dish. Best served warm.
Apple Butter
- In a medium or large saucepan, mix together apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, salt, nutmeg, and cloves. Add apples, and stir until coated. Heat on medium heat until the apples are soft and begin to break down, about 30 minutes.
- Using an immersion blender, purée mixture until smooth; alternatively, ladle mixture into the container of a blender, and blend until smooth. Return to saucepan, reduce heat to medium-low, and cook, stirring occasionally, until Apple Butter becomes thick, about 1 hour. Transfer to a heatproof container, and let cool completely before sealing and storing. Refrigerate in an airtight container for up to 3 weeks, or freeze for up to 1 year.
