I recently had a friend over for the weekend and she wanted to bake with me, obviously I would never say no to baking! I asked her what she wanted to bake and gave her some ideas of what we could do that was fallish, and we decided to make some monkey bread. I honestly don’t remember ever making monkey bread, maybe once with my mom, but I don’t remember the details. In consequence, this was a group project.
We decided to use premade cinnamon roll dough, something akin to pillsbury doughboy cinnamon roll dough, as the dough portion of the dish. We wanted to make this dish “fallish” so we added peeled and diced apples to this dish. My friend got started on quartering, rolling, and assembling the dough in the bunt pan, she also peeled and diced one apple and scattered it in the bunt pan amongst the balls of cinnamon roll dough.
She told me there was a sauce that goes in between the dough to make them moist and easier to pull apart, so into the fridge I went, looking for some ingredients. I ended up making a pumpkin butter sauce, and poured it into the bunt pan so the cinnamon rolls could soak up the flavor.
We also had bought some salted caramel sauce and drizzles 2/3 cup of the sauce into the bunt pan for more moister and flavor for the dough to soak up, before we put it into the oven at 350 degrees for 25-30 min.
I also wanted to make a caramel apple sauce to drizzle on the finished project. We had about 1/3 cup of the salted caramel sauce left, and I peeled and diced an apple to put into a small sauce pan to heat up and cook the apples. To this mixture I added about a tablespoon of heavy whipping cream to make the sauce thinner, but that is totally optional.
When the timer went off I flipped it, and it did not come out right away, so I just left in in the pan upside down on a plate until gravity did its job. Then I topped it off with the caramel apple sauce and we all indulged!
4 cans of 8 cinnamon roll dough (each cinnamon roll needs to be quartered and rolled into balls)
2 apples peeled, diced, and separated
1 bottle of salted caramel sauce (you need at least a cup)
1/2 teaspoon pumpkin spice
1/2 cup butter
2 teaspoons of sugar
1 table spoon heavy whipping cream (optional)
1 cup or more of chopped pecans
- Pre heat oven to 350 degrees. Open the cans of cinnamon rolls and quarter them, roll them, and plop a few into a greased bunt pan. Peel and dice the apple either before this point or now, and sprinkle a few after the first layer of dough. Continue to do this until all the cinnamon rolls and apple pieces are gone. If you love apples, feel free to add another apple into the mix! (If you are using the pecans sprinkle half of them in with the monkey bread like you did with the apples)
- Get a small sauce pan out and melt the butter. Add the pumpkin seasoning and sugar. Mix it altogether and pour over the raw monkey bread in the bunt pan. Then take about 2/3 cup salted caramel sauce and pour it all around the monkey bread like you did with the butter sauce. Time to stick it into the oven for 25-30 minutes!
- While the monkey bread is cooking make the caramel sauce to top off the monkey bread. Take about a 3rd cup of salted caramel sauce, or more if you would like, and stick it in the same sauce pan you made the butter sauce with. Heat on low for a few minutes while you peel and dice another apple, or two! Add the apples to the sauce pan and if you like a thinner sauce go ahead and add the heavy whipping cream (if you are using the nuts add the rest of them here too). Heat on low for the rest of the time the monkey bread is in the oven.
- When the timer goes off check the monkey bread and see if it still looks doughy in the center. Either place it back in the oven, or take it out and flip it. Mine did not come out right away, if yours does the same thing just leave it flipped over and eventually gravity will do its thing and the monkey bread will fall right out. When the monkey bread fall down pour the caramel apple sauce on top and enjoy!