Ingredients
- 2 cans (17.5 oz) refrigerated Cinnamon Rolls
- 1 large tart apple, peeled, chopped
- 1/2 cup BBF Coconut Palm Sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup BBF Virgin Coconut Oil, melted
Directions
- 1.Prep Oven & Pan Preheat oven to 350°F (175°C). Grease a 12-cup fluted tube (Bundt) pan with coconut oil or non-stick spray.
- 2.Cut Dough Set icing aside. Separate each can of cinnamon rolls into 5 rolls, then cut each roll into quarters.
- 3.Mix Apples & Sugar In one bowl, toss the diced apple with 1/4 cup of the cinnamon sugar mixture (mix the sugar and cinnamon in a separate small bowl).
- 4.Layer in Pan Sprinkle half the apples in the prepared pan. Roll half the dough pieces in the cinnamon sugar and layer over the apples. Add remaining apples, then top with remaining sugared dough pieces. Pour melted coconut oil evenly over the top.
- 5. Bake for 40–45 minutes, or until golden brown and cooked through.
- 6.Cool & Flip Cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a heatproof serving plate. Let cool another 10 minutes.
- 7.Ice & Serve Drizzle with reserved icing, allowing it to cascade down the sides. Serve warm by pulling apart the pieces.
- 8.Enjoy your Apple Monkey Bread!
