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Apple Fritter Monkey BreadApple Fritter Monkey Bread
Apple Fritter Monkey Bread

Apple Fritter Monkey Bread

There’s no dessert better suited for apple season than this baked Apple Fritter Monkey Bread! Layered with caramel-covered apples and spice-coated premade rolls, this easy seasonal dessert is made even sweeter with an apple brandy glaze that can only be described as heavenly. Grab a spoon or just use your fingers and dig into this delicious dessert while the season is ripe!
Ashley Durand
Ashley Durand
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Recipe - Heinen's of Rocky River
Apple Fritter Money bread in a Serving Bowl with Fresh Apples
Apple Fritter Monkey Bread
Prep Time20 Minutes
Servings5
Cook Time50 Minutes
Ingredients
3 honeycrisp apples, peeled, cored and cut into 1/4-inch pieces
2 Tbsp. Heinen's light brown sugar
1/2 tsp. Heinen's nutmeg
1 tsp. Heinen's ground cinnamon
1 Tbsp. lemon juice
1 Tbsp. Heinen's butter
1-2 Tbsp. water, if needed
1-2 packs Rhodes yeast dinner rolls, thawed and cold
2 sticks Heinen's butter, melted
2 cups Heinen's light brown sugar
1 Tbsp. Heinen's ground cinnamon
1/2 tsp. Heinen's allspice
1 tsp. pumpkin spice
1 cup Heinen's powdered sugar, for the glaze
1-2 Tbsp. apple brandy or regular brandy, for the glaze
1/4 tsp. vanilla extract
Directions
  1. Thaw the yeast dinner rolls on a lightly greased baking sheet covered with greased plastic wrap for 1-2 hours at room temperature or overnight in the refrigerator. When ready to use, the rolls should be thawed, but cold, and barely risen.
  2. Preheat the oven to 350ËšF.
  3. Peel, core and dice the apples into 1/4-inch pieces. Add them to a bowl and toss with the brown sugar, nutmeg, cinnamon and lemon juice.
  4. Melt 1 tablespoon of butter in a skillet over medium heat. Add the apples and sauté for 7-10 minutes, stirring occasionally, until the apples are fork-tender and all of the liquid is gone. Cool slightly.
  5. Cut the thawed rolls into fourths and set aside for a moment.
  6. Grease a bundt pan generously with cooking spray and add a layer of caramelized apples to the bottom.
  7. Melt the two sticks of butter in a bowl. In another bowl, add the brown sugar, all spice, pumpkin spice and cinnamon.
  8. Dip each piece of dough into the melted butter and shake off any excess. Then, coat the dough with the cinnamon and brown sugar mixture.
  9. Alternate layering dough pieces and apple chunks in the bundt pan until all of the dough pieces are used. Pour any remaining butter over the top of the Bundt pan.
  10. Cover the pan with greased plastic wrap and let rise up to 1 hour, or until the dough almost reaches the top of the pan.
  11. Bake in the preheated oven for 35-40 minutes, or until golden brown and the dough pieces are touching. Cover with foil if it’s browning faster than the dough is baking.
  12. Remove from the oven and immediately invert the Bundt pan onto a large plate. Be careful not to spill any of the hot and sticky butter-sugar mixture. Allow the bread to cool slightly, about 5 minutes.
  13. Whisk together all of the glaze ingredients and drizzle it over the slightly cooled monkey bread. Enjoy while warm.
  14. Store any leftovers in an airtight container in the refrigerator. Heat leftovers in the microwave for 10-15 seconds before eating.
20 minutes
Prep Time
50 minutes
Cook Time
5
Servings

Directions

  1. Thaw the yeast dinner rolls on a lightly greased baking sheet covered with greased plastic wrap for 1-2 hours at room temperature or overnight in the refrigerator. When ready to use, the rolls should be thawed, but cold, and barely risen.
  2. Preheat the oven to 350ËšF.
  3. Peel, core and dice the apples into 1/4-inch pieces. Add them to a bowl and toss with the brown sugar, nutmeg, cinnamon and lemon juice.
  4. Melt 1 tablespoon of butter in a skillet over medium heat. Add the apples and sauté for 7-10 minutes, stirring occasionally, until the apples are fork-tender and all of the liquid is gone. Cool slightly.
  5. Cut the thawed rolls into fourths and set aside for a moment.
  6. Grease a bundt pan generously with cooking spray and add a layer of caramelized apples to the bottom.
  7. Melt the two sticks of butter in a bowl. In another bowl, add the brown sugar, all spice, pumpkin spice and cinnamon.
  8. Dip each piece of dough into the melted butter and shake off any excess. Then, coat the dough with the cinnamon and brown sugar mixture.
  9. Alternate layering dough pieces and apple chunks in the bundt pan until all of the dough pieces are used. Pour any remaining butter over the top of the Bundt pan.
  10. Cover the pan with greased plastic wrap and let rise up to 1 hour, or until the dough almost reaches the top of the pan.
  11. Bake in the preheated oven for 35-40 minutes, or until golden brown and the dough pieces are touching. Cover with foil if it’s browning faster than the dough is baking.
  12. Remove from the oven and immediately invert the Bundt pan onto a large plate. Be careful not to spill any of the hot and sticky butter-sugar mixture. Allow the bread to cool slightly, about 5 minutes.
  13. Whisk together all of the glaze ingredients and drizzle it over the slightly cooled monkey bread. Enjoy while warm.
  14. Store any leftovers in an airtight container in the refrigerator. Heat leftovers in the microwave for 10-15 seconds before eating.