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Cinnamon Apple Cider Monkey Bread

I use the cold-weather staple apple cider—plus apples and more cinnamon—to turn plain cinnamon rolls into monkey bread. My boys love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
  • Total Time
    Prep: 20 min. Bake: 45 min. + standing
  • Makes
    16 servings


  • 5 envelopes (0.74 ounce each) instant spiced cider mix
  • 3 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing
  • 2 medium Granny Smith apples, peeled and chopped
  • 1 cup chopped pecans or walnuts
  • 6 tablespoons butter, melted
  • 2 teaspoons ground cinnamon


  • Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat.
  • Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough.
  • Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.)
  • Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm.
Nutrition Facts
1 serving: 329 calories, 17g fat (5g saturated fat), 11mg cholesterol, 553mg sodium, 41g carbohydrate (5g sugars, 1g fiber), 4g protein.

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