So I have an indecent amount of apples in the back of the refrigerator and I have to use them before they get rotten and also to make room in the refrigerator. So with my dislike of apple pie I didn’t want to make another apple pie this year. Instead I wanted to go with something that I find a bit more comforting. Similar to monkey bread, but instead of using biscuit dough I’ve opted for cinnamon roll dough. It already sounds delectable.
Here are the ingredients needed for this recipe:
- 3 cups apple (peeled, cored, and chopped)
- 2 cans Jumbo cinnamon rolls with icing
- Optional: 1 cup pecan pieces
- 4 Tbsp. unsalted butter, melted
- 2/3 cup brown sugar
- 4 Tbsp. corn syrup
- 1/2 tsp. salt
Step 1: Preheat oven to 350°F and grease a bunt pan.
Step 2: Spread 2 cups of the prepared apples into the bunt pan; set aside.
Step 3: Separate the dough and cut each piece into quarters.
Step 4: In a large bowl, add in the cut pieces of dough, remaining apples, and pecan pieces; set aside.
Step 5: In a small bowl, combine the melted butter, brown sugar, corn syrup, and salt until well blended.
Step 6: Add the sugar mixture into the dough mixture.
Step 7: Gently toss with hands to combine.
Step 8: Carefully place the dough mixture into the bunt pan.
Step 9: Bake for 40-45 minutes or until deep golden brown. (I would have baked it longer but the pan dripped and the kitchen smelt of burnt sugar)
Step 10: Cool in bunt pan for 10 minutes.
Step 11: Invert onto a serving plate.
Step 12: Remove the lid from the icing and microwave the icing for 10-15 seconds or until it reaches drizzling consistency.
Step 13: Drizzle the icing over the warm cake and serve warm.