My Apple Cinnamon Monkey Bread is a classic treat that will steal the spotlight at any gathering or make mornings extra special.
This irresistible creation combines the warmth of cinnamon, the sweetness of sugar and Granny Smith apples, and the buttery layers of Pillsbury cinnamon rolls into a decadent, pull-apart masterpiece that’s as fun to make as it is to devour.
My Biscoff Banana Bread , Cinnamon Crumb Cake , Orange Cinnamon Rolls , and Coffee Cake Cookies are all crowd-favorites you need to try, too!
I’ve been making this recipe for years and know you will love it!
What you’ll need for this recipe:
(For the full recipe, scroll down to the recipe card below)
- Pillsbury Grand Cinnamon Rolls (the 17.5 oz size)
- Granny Smith Apples
- Brown Sugar
- Cinnamon
- Rum
- Butter
- That’s it!
What if I don’t have a bundt pan?
You can make this in a loaf pan, baking dish, or a round cake pan.
This can be enjoyed at breakfast or for dessert too. I like to serve it warm with vanilla bean ice cream – it’s like apple pie, right?! I’ve been eating a lot of chocolate lately, so this recipe is a nice break from that!
In preparation for this recipe, I encountered other names people call monkey bread. It’s also known as Monkey puzzle bread, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, bubble loaf, bubble bread, or pull-apart bread! I had never heard of bubble loaf; that one cracked me up!
Make them into MINIS!
Feeling overwhelmed by this? Grab your muffin tin and make them into individual mini monkey breads! The recipe is the same; just adjust the cooking.
Can I cook this in the crockpot instead?
Yes! That is how my mom sometimes made it, too. You need to be sure there is enough liquid so the bread does not stick or dry out. I would double the butter and the rum, add 1-2 Tbsp water, and cook on high for 2 hours.
Drooling yet?! Let’s get to baking!
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Apple Cinnamon Monkey Bread
Ingredients
- 3, (17.5 oz.) cans Pillsbury Cinnamon Rolls (Grands!) save the glaze
- 2 large granny smith apples, peeled and diced small
- 1 1/4 cup dark brown sugar, packed
- 2 tsp. ground cinnamon
- 1/2 cup unsalted butter, melted
- 3 Tbsp. rum (optional)
Instructions
- Preheat the oven to 350°F. Grease a 10-12 cup bundt pan by spraying evenly with nonstick baking spray, or spread softened butter all around the inside of the pan, and shake 1-2 Tbsp. flour around to coat, tapping out any excess flour.
- In a small bowl, combine the brown sugar and cinnamon together. Set aside. 1 1/4 cup dark brown sugar, packed, 2 tsp. ground cinnamon
- Open the cinnamon roll packages (reserve the frosting for later, place in the fridge) and separate the rolls. Cut each cinnamon roll in fourths and place them in a large bowl. Toss the 1-2 Tbsp. of the brown sugar cinnamon mixture into the rolls. Set aside. 3, (17.5 oz.) cans Pillsbury Cinnamon Rolls (Grands!)
- Place diced apples in a medium-sized bowl. Mix 1-2 Tbsp. of the brown sugar cinnamon mixture into the apples and stir. 2 large granny smith apples, peeled and diced small
- Place half of the apples down in the bundt pan first, followed by half of the cinnamon roll pieces. Add the remaining apples, followed by the rest of the cinnamon rolls, in an even layer.
- Melt the butter in a microwave-safe bowl (cover with a paper towel so it doesn’t splatter). Then, stir in the rum and the remaining brown sugar mixture. If the mixture seems too thin, add more brown sugar until it becomes a goopy consistency. Pour this on top all over the monkey bread.
- Bake for ~45 minutes or until golden brown and no longer doughy in the middle. Remove from the oven and let cool for 10 minutes.
- Carefully flip/invert the monkey bread onto a plate. Add the reserved frosting to a microwave-safe bowl and briefly microwave, just for 10-15 seconds. Drizzle on top of the bread once it has cooled down a bit (You don’t have to drizzle on all of it, feel free to keep some on the side). Pull apart and enjoy!
Video
Notes
- The apples and rum can be optional, but I love them in this recipe!
- Recipe inspired by Pillsbury
- This recipe was updated May 2024. The original recipe had less butter and less brown sugar.
