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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple-Cinnamon Monkey Bread Recipe

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This recipe for Apple-Cinnamon Monkey Bread is from St. Mary's Church, 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:  
1-2 medium tart apples, peeled and chopped
1½ tsp. ground cinnamon
2 cans Pillsbury Grands Flaky Cinnamon Rolls w/ original icing (refrigerated, 5 count each)
½ c. sugar
¼ c. butter, melted
Directions:
Directions:
Heat oven to 350°. Grease 12 c. fluted tube cake pan with shortening or cooking spray.

Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.

Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add ¼ c. sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

Bake 40-45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm

Note: This is delicious for a brunch with a breakfast meat and fresh fruit!

 

 

 

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