Apple-Walnut Cinnamon Roll Monkey Bread

A totally indulgent monkey bread made surprisingly easy thanks to refrigerated cinnamon roll dough. Loaded up with layers of fresh apples and toasted walnuts, this pull-apart bread fills your home with the scent of cinnamon and nutmeg while it bakes and looks stunning on your breakfast or brunch table.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 389 Calories

Ingredients

• ½ cup white sugar
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• 5 tablespoons butter, melted, divided
• 2 (17.5 ounce) cans refrigerated cinnamon roll dough with icing
• 1 medium apple - peeled, cored, and minced
• ½ cup walnuts, chopped and toasted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.

Step 2

Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.

Step 3

Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.

Step 4

Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter.

Step 5

Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.