The best part of this recipe is that you can prepare it in advance, cover and chill. When you’re ready to bake, just let it come to room temp and bake. I plan on making this again during the holidays since it’s so easy and delicious too!
Apple Cinnamon Monkey Breadrecipe adapted from Paula Deen
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
3 (12-ounce) cans refrigerated biscuits (10 count)
3 small apples, peeled and finely chopped
1 1/2 cups coarsely chopped pecans
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.
In a small bowl combine the melted butter and brown sugar, stirring well; set aside.
Press the biscuits out and flatten with your fingers; dredge each side of the flattened biscuit in the cinnamon sugar. Place a teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.