Apple Pie Monkey Bread

We love Monkey Bread in our house - it's fun to sit around pulling warm pieces of tender bread from the same dough! The family that eats Monkey Bread together...

I've made both sweet and savory versions, and this one is truly unique. I decided to fill each dough ball with apple from a can of apple pie filling. Then, I used the leftover "liquid" (it's really more like gelatin) from the can of pie filling to make the glaze (with butter, sugar and cinnamon). Easy and fun, and a true crowd-pleaser. 

Consider this idea for holiday brunches, breakfast, luncheons, and dessert!

Apple Pie Monkey Bread

Cooking spray
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons brown sugar
1 teaspoon cinnamon
1 loaf frozen bread dough (1 pound), thawed according to package directions
I can apple pie filling

Preheat the oven to 375 degrees. Coat a Bundt pan with cooking spray.

In a small bowl, combine the butter, brown sugar and cinnamon. Whisk until blended. Pour a little bit of the mixture into the bottom of the Bundt pan and set aside. 

Cut the dough into 32 pieces (I cut the dough in half and then each half in half, and so on, until I got 32 pieces). Press the pieces of dough out until about 1/4-inch thick, and place a piece of apple on top. 

Pull up the sides of the dough, making a little pouch. 

Arrange all 32 pieces of stuffed dough in the prepared pan. Don't worry if some of the pouches open, they will close when they bake. 

Whisk together the remaining butter mixture with any remaining apple pie filling (remove any leftover apple pieces and save them for another use - like over waffles and pancakes on the weekend!). 

Spoon the mixture over the dough in the pan. 

Bake for 30 minutes, until the dough is golden brown. 

Let cool for 10 minutes before flipping over onto a serving dish! Serve warm!

Serves 6-8