Caramel Apple Monkey Bread

This pull-apart bread is the ultimate fall treat; it’s the perfect combination of a fairground caramel apple and grandma’s apple pie. Chunks of apple are drenched with a buttery homemade caramel, then nestled between fluffy, melt-in-your-mouth dough.

By Delish

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 spray Cooking spray
• 2 Tbsp Unsalted butter
• 2 Tbsp Unsalted butter
• 2 apples Granny Smith apples
• 0.5 tsp Ground cinnamon
• 3 8-oz. tubes Pillsbury crescent roll dough
• 1.5 cups Homemade or store-bought caramel

Instructions

1. Arrange a rack in center of oven; preheat to 350°. Grease a 6-cup Bundt pan with cooking spray, then grease with butter.
2. In a large skillet over medium-low heat, melt 2 Tbsp. butter. Add apples and cinnamon, toss to combine, and cover skillet. Cook, stirring occasionally, until apples are just soft enough to pierce easily with a fork but not mushy, 10 to 15 minutes.
3. Lay a sheet of dough flat on a work surface and pinch together seams. Cut dough into 16 squares (8 slices crosswise, then in half lengthwise). Repeat with remaining dough. Roll each square into a ball.
4. Drizzle a large spoonful of caramel into bottom of prepared pan. Sprinkle with 6 to 7 apple pieces. Cover with a layer of dough balls. Repeat with caramel, apples, and dough until all ingredients are used.
5. Bake monkey bread until deeply golden brown on top and an instant-read thermometer inserted into the center registers 190°, 40 to 45 minutes. Let cool 5 minutes.
6. Invert bread onto a platter and serve warm.