Apple Monkey Bread
Serves: 1 (10-inch) loaf
 
Ingredients
  • 3 cups chopped Pink Lady apples (about 2 medium apples)
  • 1 cup pecans, chopped
  • 1⁄2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls
  • 1⁄2 cup unsalted butter
  • 1⁄2 cup Apple Butter (recipe follows)
  • 1⁄3 cup firmly packed light brown sugar
  • 1⁄4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1⁄2 teaspoon kosher salt
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, toss together apples and pecans.
  3. In a medium bowl, whisk together granulated sugar and cinnamon. Working in batches, toss dough portions in cinnamon sugar mixture, shaking off any excess.
  4. In a small saucepan, melt butter over high heat. Stir in Apple Butter, brown sugar, and maple syrup. Bring to a boil, and cook, stirring frequently, until sugar is melted and mixture is combined, 2 to 3 minutes. Remove from heat, and whisk in vanilla and salt.
  5. Spray a 15-cup Bundt pan with baking spray with flour. Pour one-fourth of syrup mixture (about 1⁄3 cup) into prepared pan, and top with 1 cup apple mixture. Arrange 1 layer of dough portions in a single layer in pan; repeat layers twice. Top with remaining syrup mixture.
  6. Bake until cooked through and an instant-read thermometer inserted near center registers 190°, 35 to 40 minutes. Let cool in pan for 10 minutes. Invert onto a serving dish. Best served warm.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/apple-monkey-bread/