Apple Pie Cinnamon Roll Monkey Bread

Apple Pie Cinnamon Roll Monkey Bread layers cinnamon-sugar-coated refrigerated cinnamon rolls with apple pie filling and a buttery dark brown sugar sauce in a Bundt pan. Both containers of cinnamon roll icing are drizzled over the warm bread before serving.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple cinnamon roll monkey bread, apple pie cinnamon roll monkey bread, apple pie monkey bread, cinnamon roll monkey bread

Prep Time 20

Cook Time 40

Resting Time 5

Total Time 1 5

Servings

Calories 440kcal

Author Cathy Pollak

Equipment

Bundt pan Holds the cinnamon roll pieces in a ring so they bake around the center tube. A standard 10- to 12-cup Bundt pan is appropriate.
mixing bowls ( large and medium) For coating the cinnamon roll pieces evenly with cinnamon sugar and for chopping and seasoning the apple pie filling before draining.
large fine mesh sieve Removes excess sauce from the apple pie filling so additional moisture is not collecting around the cinnamon roll dough as it bakes.
kitchen shears or knife. Kitchen shears make it easy to cut the apple slices and refrigerated cinnamon rolls into smaller pieces.
Saucepan (small). For cooking the butter, dark brown sugar, and salt into the brown sugar sauce.
instant-read thermometer The most reliable way to determine whether the cinnamon roll dough near the center of the Bundt pan is fully baked. Look for 195°F to 200°F (91°C to 93°C).
microwave safe bowls (small). To heat the icing until it's pourable.

Ingredients

1 (20 oz /567 g) can apple pie filling
1 tbsp (15 ml) fresh lemon juice
½ cup (100 g) granulated sugar
1 tsp (3 g) ground cinnamon
2 (17.5 oz / 496 g each ) cans
refrigerated cinnamon rolls with cinnabon cinnamon and cream cheese icing
baking spray with flour

Brown Sugar Sauce:

½ cup (113 g) unsalted butter
½ cup (110 g) packed dark brown sugar
½ tsp (1.5 g) kosher salt
½ tsp (2.5 ml) vanilla extract

Instructions

Preheat the oven to 350°F (177°C).
Place the apple pie filling in a medium bowl. Using kitchen shears or a knife, cut the apple slices into roughly ½-inch (1.3 cm) pieces. Add the lemon juice and stir until evenly distributed. Transfer the apple filling to a fine-mesh strainer and drain for 5 minutes to remove excess sauce.
1 (20 oz /567 g) can apple pie filling, 1 tbsp (15 ml) fresh lemon juice
Combine the granulated sugar and cinnamon in a large mixing bowl.
½ cup (100 g) granulated sugar, 1 tsp (3 g) ground cinnamon
Open the cinnamon roll cans and reserve both containers of icing. Separate the cinnamon rolls and cut each roll into four equal pieces. Add the dough pieces to the cinnamon sugar and toss until evenly coated.
2 (17.5 oz / 496 g each ) cans
refrigerated cinnamon rolls with cinnabon cinnamon and cream cheese icing
Melt the butter in a small saucepan over medium-low heat. Add the dark brown sugar and salt and cook for 2 to 3 minutes, stirring frequently, until the butter and sugar are combined and the sauce is bubbling around the edges. Remove from the heat and stir in the vanilla extract.
½ cup (113 g) unsalted butter, ½ cup (110 g) packed dark brown sugar, ½ tsp (1.5 g) kosher salt, ½ tsp (2.5 ml) vanilla extract
Coat a Bundt pan thoroughly with baking spray with flour.
baking spray with flour
Arrange one-third of the cinnamon roll pieces loosely in the prepared Bundt pan without packing them together. Spoon half of the drained apple pie filling over the dough. Add another third of the cinnamon roll pieces, followed by the remaining apple filling. Finish with the remaining cinnamon roll pieces.
Pour the warm brown sugar sauce evenly over the assembled monkey bread.
Place the Bundt pan directly on the center oven rack and bake for 40 to 45 minutes, until the top is golden brown and the brown sugar sauce is bubbling. Check the thickest cinnamon roll pieces near the center of the pan with an instant-read thermometer; the dough should register 195°F to 200°F (91°C to 93°C).
Remove the Bundt pan from the oven and let the monkey bread rest for 5 minutes. Run a thin spatula around the outside of the bread and the center tube to loosen any caramelized sugar.
Place a large serving plate over the Bundt pan. Holding the plate and pan firmly together, carefully invert the monkey bread onto the plate, then slowly lift away the pan.
Transfer the reserved cinnamon roll icing to a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until smooth and pourable.
Drizzle both containers of warm icing over the monkey bread. Serve warm.

Notes

Arrange the cinnamon roll pieces loosely in the Bundt pan rather than pressing them together. Tightly packed dough makes it more difficult for the pieces near the center to bake completely.
Don't rely on the browned exterior alone to determine doneness. Check an actual piece of cinnamon roll dough near the center of the pan, avoiding the apple filling when positioning the thermometer. The dough should reach 195°F to 200°F (91°C to 93°C).
Keep the rest after baking close to 5 minutes. Turning the monkey bread out immediately can make it more likely to separate, while leaving it in the pan too long allows the caramelized brown sugar sauce to cool and adhere to the pan.
For added texture, ½ cup (about 55–60 g) chopped toasted pecans or walnuts can be added between the layers.
Choose a serving plate wider than the Bundt pan so there's enough room to invert and serve the monkey bread.

If you’re making this Apple Pie Cinnamon Roll Monkey Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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