Apple Cinnamon Monkey Bread Recipe: Perfect For Snow Days

• Preheat oven to 400 degrees F.
• First pour 4 – 5 cups sugar into large bowl.
• Then add 2 – 3 tablespoons of cinnamon. (I LOVE loads of cinnamon!)
• Add 1 cup of light brown brown sugar.
• Mix it up really well. You will roll your canned biscuit pieces in this. The light brown sugar adds a bit of sweetness.
• Next comes 4 cans of Homestyle Biscuits torn into bite sized pieces.
• Place pecan halves in bottom of bundt pan. (Do NOT use a tube pan like this, it will leak but I couldn’t find my bundt pan.)
• Roll biscuit pieces in your sugar mixture
• Then start placing them in your pan. Do not press down, just layer them. (I made one full layer all the way around.)
• Cut the apple pie slices into small chunks. This will allow the monkey bread to still hold together and give you a nice amount of apple.
• Layer on top of your biscuit pieces.
• Next, Sprinkle your pecan pieces on top of apples in a nice, thin layer. Then repeat the previous steps of layering biscuits, apples, pecans until you run out and pan is full. Leave about a 1 inch at the top.
• Set aside.

Glaze:

• Add butter, 1 and 1/3 cup of light brown sugar and 1 teaspoon vanilla (not pictured) to a medium saucepan.
• Bring to a boil
• When it is in a full boil, allow to boil for one minute, stirring constantly. It should thicken into a thin syrup.
• Pour your syrup over the layers in your bundt pan.
• Your glaze should cover every bit of your Monkey Bread dough.
• Bake at (preheated) 400 degrees F for 45 – 60 minutes. You can use a fork to make sure biscuit pieces are done and no longer doughy. It took mine a good hour to fully bake. Then allow to cool for 5 – 10 minutes. It will be HOT!
• Turn your Monkey Bread out onto a pretty plate.
• Slice it up and enjoy with a nice big mug of coffee or good cold milk.