Ingredients

The following ingredients have 4 Servings
  • 3 containers refrigerated cinnamon rolls (not Grands)
  • 3 large apples (cored, peeled, diced)
  • 5 pouches apple cider mix
  • 1/2-1 c pecans (honey roasted, crushed)
  • 6 tbsp butter (melted)
  • 1 c icing (divided, use packets of icing from cinnamon roll container)

Instruction

  • Cut each cinnamon roll in fourths and put into a bowl. Core, peel, and dice apples, put into a separate bowl. Preheat oven to 350 degrees.
  • Empty all 5 dry apple cider mix packets into bowl with cut rolls and gently toss so all pcs. are coated well.
  • Spray non stick spray into a large bundt pan.
  • Sprinkle 1/3 of coated cinnamon roll pieces into bundt pan, followed by 1/2 of your diced apples and 1/2 c. of nuts if you'd like to add those.
  • Sprinkle another third of cut rolls on top of that, followed by remaining apples and nuts.
  • Then sprinkle the remaining third of cinnamon rolls on the very top.
  • Melt your butter, then add 1/4 c. or 1 packet from tube of icing in with butter and whisk together. Pour this mixture on top into the bundt pan. Cover bundt pan with foil.
  • Bake in oven for 35 minutes, then remove foil and cook another 5-10 minutes or until top pieces are a very light brown.
  • Take out and let it cool on a cooling rack. Gently loosen sides with a knife to help monkey bread slide out of the pan easier.
  • Put a cake plate on top and flip over. May need to further loosen sides or keep pan upside down for a few minutes on top of the plate until it releases.
  • Drizzle with remaining melted vanilla frosting and serve.