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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

APPLE-CINNAMON ROLL MONKEY BREAD Recipe

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This recipe for APPLE-CINNAMON ROLL MONKEY BREAD is from Brown Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans refrigerated cinnamon rolls with icing
1/4 cup butter, divided
3 Granny Smith apples, chopped
1-1/2 tsp. cinnamon
1 pkg. (3.4oz.) vanilla flavor instant pudding
2 oz. (1/4 of 8oz. pkg.) of cream cheese, softened
1 tbsp. water
Directions:
Directions:
Remove cinnamon rolls from cans and cut each into quarters. Reserve one icing packet for later use; discard remaining packet or save for another use. Melt 3 tbsp. butter; reserve for later use. Melt remaining butter in large skillet on medium heat and add apples and cinnamon. Cook and stir four minutes or until apples are crisp tender. Spray tube pan with cooking spray. Place 1/3 of the cinnamon roll pieces in pan, cover with layers of half each of the dry pudding mix, reserved butter, and apples. Repeat layers. Top with remaining cinnamon roll pieces. Bake in 350º oven for 40 minutes or until golden brown. Carefully run knife around edges of pan to loosen bread; cool five minutes and invert bread onto plate. Cool five more minutes. Whisk cream cheese, water, and reserved icing until blended and drizzle over bread.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour including baking time
Personal Notes:
Personal Notes:
This recipe came from Mattre Hughes.

 

 

 

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