This Apple Cinnamon Monkey Bread is great for this time of the year or anytime as a dessert or with coffe. If you follow this blog, you know that I love monkey bread and trying new ways to make it. I made this one for the first time last week and it was gone in a flash.
2 (7.5 ounce) cans biscuits (I used Kroger Homestyle)
3 medium sized apples, peeled and grated or shredded
1/4 cup white sugar
1 1/2 teaspoons cinnamon (I used McCormick Cinnamon)
5 tablespoons butter or margarine
3/4 cup brown sugar
1 cup nuts ( I used walnuts), divided
1 cup raisins (I used Sun-Maid Raisins), divided
Cut each biscuit in half and roll out each half as large as you can get it. Add about a teaspoon of the apples and roll into a ball with your hands. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon mixture. Generously spray a bundt pan and add half the nuts in the bottom of the pan along with half the raisins. Put half the cinnamon balls on top for the first layer. Melt the brown sugar and butter and pour half over the first layer. Add the remaining half cup of nuts and raisins, the rest of the cinnamon balls. Pour the rest of the brown sugar and butter over the second layer. If you have any cinnamon and sugar mixture left spread it on top. Bake in preheated 350 degree oven for 45 to 50 minutes checking for doneness as ovens vary. Cool. Can add topping below. Enjoy!
Topping for Monkey Bread
1 cup powdered sugar
3 or 4 tablespoons milk
1/2 teaspoon vanilla extract (I used McCormick Pure Vanilla Extract)
Whisk together and pour over bread. Can add more milk if needed.
You might also like my Blueberry Cinnamon Monkey Bread, Banana and Peanut Butter Monkey Bread, Spicy Pumpkin Monkey Bread, Chocolate Monkey Bread or Butterscotch Monkey Bread. (Can you tell I like Monkey Bread???)
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