Apple Pie Cinnamon Roll Monkey Bread
If you’re a big fan of traditional monkey bread, you’re sure gonna love this Apple Pie Cinnamon Roll Monkey Bread. True to its name, we’re making this monkey bread with cinnamon rolls (store-bought ones, so it couldn’t be easier!) and coating them in delicious apple pie filling! It’s a sweet, sticky fall treat you’ll happily devour with your fingers.
A Quick Look At The Recipe
- Recipe Name: Apple Pie Cinnamon Roll Monkey Bread
- Serves: 8 servings
- Main Ingredients: refrigerated cinnamon rolls with icing, can, chopped pecans, packed brown sugar, ground cinnamon, stick butter, vanilla extract
- Why You'll Love It: This Apple Pie Cinnamon Roll Monkey Bread takes the classic monkey bread you love and makes it even better with store-bought cinnamon rolls and apple pie filling for a sweet and sticky fall treat.
Gooey, Sticky, and Oh-So-Delicious
When the leaves start turning, I can’t help but reach for all the cozy comfort food. I’m talking warm bowls of my Potato Corn Chowder and sweet seasonal treats like my Brown Butter Pear Muffins and Pumpkin Oatmeal Cream Pie!
And this apple pie cinnamon roll monkey bread? Oh, it’s definitely going to be up there on the list! I had the crazy idea to combine not two, but three of my favorite things about fall into one baked dessert, and now I can’t imagine fall without it.
This recipe may seem like it’s got a lot going on, but it’s actually super easy. All you need is canned apple pie filling and, instead of homemade cinnamon rolls, just grab a store-bought can. It’s all simple pantry staples from there!
I just love how gooey and sticky this monkey bread turns out, with that warm cinnamon flavor wrapped around soft, pillowy dough and sweet, tender apple pieces… divine.
And hey, since we’re talking monkey bread, you should totally try my Monkey Bread With Cream Cheese Stuffing and Monkey Bread Muffins!
Ingredients
- Refrigerated cinnamon rolls with icing
- Apple pie filling
- Pecans
- Brown sugar
- Ground cinnamon
- Butter
- Vanilla extract
Tips Before You Start
- Room-temperature butter melts more evenly when you’re making the brown sugar mixture. I usually set mine out about 30 minutes before I start baking.
- Have your serving plate ready before you flip. It happens fast, and you don’t want to be scrambling to find a plate at the last second!
- Warm the icing packet in a bowl of hot water for a minute or two before drizzling. It makes it so much easier to pour and gives you a nicer, more even drizzle.
- This is best served fresh and warm, straight from the pan. If you have leftovers, a quick 15-20 seconds in the microwave brings it right back to life.
How to Make Apple Pie Cinnamon Roll Monkey Bread
1. Preheat the Oven
Preheat your oven to 350°F. While it warms up, give your 10 to 12-cup Bundt pan a good coating of nonstick cooking spray.
2. Prepare the Top Layer
Sprinkle your pecans, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon evenly across the bottom of your prepared pan.
3. Combine Cinnamon Rolls & Pie Filling
Next, cut each cinnamon roll into 4 pieces. If your pie filling has any large apple chunks, give them a rough chop.
Then toss the cinnamon roll pieces and apple pie filling in a large bowl until they’re nicely combined. Spoon the mixture evenly into your Bundt pan.
4. Pour On the Brown Sugar Sauce
In a bowl, mix together your melted butter, the rest of the brown sugar, that remaining teaspoon of cinnamon, and a splash of vanilla. Stir well, then pour evenly over the cinnamon rolls.
5. Bake & Cool
Bake for 35–40 minutes, until it’s golden brown and cooked through. If the top starts browning too quickly, just loosely tent it with some foil.
Let it cool in the pan for about 10 minutes, then carefully flip it onto a serving plate.
6. Drizzle On Icing & Serve
To finish things off, drizzle your monkey bread with the icing included with the cinnamon rolls. Serve warm and enjoy!
Storage
Keep any leftover monkey bread in an airtight container. I like to use those round cake containers with the lid. It’ll stay fresh at room temperature for up to 2 days, or you can store it in the fridge for up to 5 days.
Apple Pie Cinnamon Roll Monkey Bread FAQs
Yes, but I recommend only a tube pan as an alternative. A regular cake pan won’t work well here, since the bread needs room to puff up and cook evenly in the middle.
You can! I’d assemble everything in the Bundt pan, cover it tightly with plastic wrap, and refrigerate it overnight. Just let it sit out for about 20-30 minutes before baking, so it isn’t ice cold going into the oven.
The top should be a deep golden brown, and the center shouldn’t feel too jiggly when you gently shake the pan. If you’re unsure, a toothpick inserted into the center should come out without any wet dough on it.
My family loves this monkey bread as a dessert after supper, with a hot cup of vanilla chai. My Best Ever Vanilla Chai Powder Mix is much cheaper (and tastier) than any store-bought chai and is so easy to make! You can also serve it as a breakfast or brunch treat alongside this Fresh Fruit Salad With Honey Lemon Dressing or a side of Cheesy Scrambled Eggs.
Did your family go crazy for this monkey bread? Mine sure did! Share your experience in the comments and leave a star rating while you’re at it.
Ingredients
- 2 cans refrigerated cinnamon rolls with icing 8-count cans
- 1 can 21 oz apple pie filling
- ½ cup chopped pecans
- ½ cup packed brown sugar divided
- 1 ½ teaspoons ground cinnamon divided
- ½ cup 1 stick butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with nonstick cooking spray.
- Sprinkle the pecans, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon evenly in the bottom of the prepared pan.½ cup chopped pecans, ½ cup packed brown sugar, 1 ½ teaspoons ground cinnamon
- Cut each cinnamon roll into 4 pieces.2 cans refrigerated cinnamon rolls with icing
- Roughly chop any large apple pieces in the pie filling. Gently toss the cinnamon roll pieces and apple pie filling together in a large bowl.1 can
- Spoon the mixture evenly into the Bundt pan.
- Stir together the melted butter, remaining brown sugar, remaining 1 teaspoon cinnamon, and vanilla. Pour evenly over the cinnamon rolls.½ cup packed brown sugar, 1 ½ teaspoons ground cinnamon, ½ cup 1 stick butter, 1 teaspoon vanilla extract
- Bake for 35–40 minutes, or until golden brown and cooked through. Loosely cover with foil if the top begins to brown too quickly.
- Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- Drizzle with the icing included with the cinnamon rolls. Serve warm.
Notes
- Room-temperature butter melts more evenly when you’re making the brown sugar mixture. I usually set mine out about 30 minutes before I start baking.
- Have your serving plate ready before you flip. It happens fast, and you don’t want to be scrambling to find a plate at the last second!
- Warm the icing packet in a bowl of hot water for a minute or two before drizzling. It makes it so much easier to pour and gives you a nicer, more even drizzle.
- This is best served fresh and warm, straight from the pan. If you have leftovers, a quick 15-20 seconds in the microwave brings it right back to life.