Can You Make a Sticky, Apple-Filled Monkey Bread in Just 75 Minutes of Active Time?
Craving a fun, pull-apart treat that’s bursting with fall flavors? What if you could bake a warm, cinnamon-spiced monkey bread stuffed with apples and pecans in just 75 minutes of hands-on time? Apple Monkey Bread, with 15 reviews, is your answer—perfect for brunches, holiday gatherings, or cozy family snacks. Ready to fill your kitchen with sweet, apple-cinnamon aromas? Let’s get baking!
Overview: Why Apple Monkey Bread Shines
What makes Apple Monkey Bread so special? This delightful recipe combines a soft, yeasted dough with a sweet, crunchy filling of apples, pecans, and cinnamon-sugar, all baked into a pull-apart masterpiece in a 10-inch tube pan. Drizzled with a vanilla icing, it’s a crowd-pleaser for breakfasts, dessert tables, or potlucks. The method involves dough handling and shaping but is approachable with clear steps, kid-friendly for fun tasks, and adaptable for dietary needs, yielding 16 servings.
Time requirement: 75 minutes active (40 minutes prep, 35 minutes cooking), plus 105 minutes rising time. The tube pan method creates a stunning, shareable treat.
Difficulty level: Moderate. Kneading dough and shaping balls require some skill, but the process is straightforward. A 10-inch tube pan, mixing bowls, and a mixer or whisk are the main tools, and kids can help fill dough balls or drizzle icing.
Health perks: Apples provide fiber and antioxidants, pecans offer heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.
Dough
- Active dry yeast (1/4 oz package, ~2-1/4 teaspoons): Leavens dough for fluffiness. Sub: Instant yeast (use 2 teaspoons).
- 2% milk (1 cup, warm, 110°-115°F): Activates yeast and adds moisture. Sub: Plant-based milk or whole milk.
- Butter (1/2 cup, melted, divided): 2 tablespoons for dough, 6 tablespoons for dipping; adds richness. Sub: Vegan butter or coconut oil.
- Large egg (1, room temperature): Binds and adds tenderness. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- Sugar (1 cup + 2 tablespoons, divided): 2 tablespoons for dough, 1 cup for filling; feeds yeast and sweetens. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup for filling.
- Salt (1 teaspoon): Balances flavors. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- All-purpose flour (3 to 3-1/2 cups): Forms soft dough. Sub: Gluten-free flour blend with xanthan gum.
Filling
- Peeled apples (1-1/2 cups, finely chopped): Add juicy, tart flavor. Sub: Firm pears or dried apples (rehydrated).
- Pecans (1 cup, finely chopped): Provide crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- Ground cinnamon (1/2 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
Icing
- Confectioners’ sugar (1 cup): Forms sweet glaze. Sub: Maple sugar or reduce to 3/4 cup.
- Hot water (3 to 4-1/2 teaspoons): Creates drizzle consistency. Sub: Milk or plant-based milk.
- Vanilla extract (1/2 teaspoon): Enhances flavor. Sub: Maple extract or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake This Monkey Bread!
Ready to start? You’ll need a 10-inch tube pan, mixing bowls, and a mixer or whisk. These steps are clear, with tips for success.
- Make dough: In a large bowl, dissolve 1 package yeast in 1 cup warm milk (110°-115°F). Add 2 tablespoons melted butter, 1 egg, 2 tablespoons sugar, 1 teaspoon salt, and 3 cups flour; beat until smooth (about 2 minutes). Add enough remaining flour (up to 1/2 cup) to form a stiff dough. Tip: Check milk temperature with a thermometer to avoid killing yeast.
- Knead and rise: Turn dough onto a floured surface; knead until smooth and elastic (6-8 minutes). Place in a greased bowl, turning to grease top. Cover with a clean towel and let rise in a warm place (80°-85°F, like an oven with light on) until doubled, about 1 hour. Tip: Dough should spring back lightly when kneaded; avoid cold drafts.
- Prepare filling: In a medium bowl, combine 1-1/2 cups finely chopped apples, 1 cup finely chopped pecans, 1/2 teaspoon cinnamon, and 1 cup sugar. Set aside. Melt remaining 6 tablespoons butter in a shallow bowl. Tip: Chop apples and pecans finely for easy filling; pat dry if apples are juicy.
- Shape dough: Punch down dough; divide into 32 equal pieces (cut in half, then each half into 16). On a lightly floured surface, pat or roll each piece into a 2-1/2-inch circle. Place 1 teaspoon apple mixture in the center; pinch edges to seal, forming a ball. Dip each ball in melted butter. Tip: Use a bench scraper to divide dough evenly; work quickly to keep butter melted.
- Assemble: Grease a 10-inch tube pan. Place 16 balls, seam side down, in the bottom of the pan. Sprinkle with half the remaining apple mixture. Layer remaining 16 balls on top; sprinkle with remaining apple mixture. Tip: Arrange balls snugly but not tightly; ensure even sprinkling of filling.
- Second rise: Cover with a towel and let rise in a warm place until nearly doubled, about 45 minutes. Tip: Dough should look puffy but not overflow the pan.
- Bake: Preheat oven to 350°F (177°C). Bake for 35-40 minutes until golden brown. Tip: Check at 35 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then remove to a serving dish. Tip: Run a knife around edges and center tube to loosen.
- Make icing and serve: In a small bowl, mix 1 cup confectioners’ sugar, 3 to 4-1/2 teaspoons hot water, and 1/2 teaspoon vanilla until smooth. Drizzle over warm monkey bread. Serve warm, pulling apart into 16 portions. Tip: Adjust water for a pourable icing; drizzle with a spoon for rustic look.
Assembly: Plate It Like a Pro
This monkey bread is golden and sticky, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Monkey Bread: Pull apart into 16 portions and place 1-2 per plate, showcasing the sticky apple-pecan filling. Tip: Serve in a pile to highlight the pull-apart texture.
- Garnish: Drizzle extra icing or sprinkle with chopped pecans. Tip: A dusting of cinnamon or confectioners’ sugar adds elegance.
- Serving suggestion: Pair with coffee, hot cider, or whipped cream for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or rustic plates to highlight the golden bread and icing. Serve on a large platter for gatherings. Tip: Add apple slices or a cinnamon stick for a seasonal touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your monkey bread tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to serve warm. Tip: Cover tightly to prevent drying out.
- Freezing: Freeze unglazed bread (whole or in portions) in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat, and ice fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Prepare dough and filling a day ahead; refrigerate dough after first rise. Assemble and bake fresh for best texture. Tip: Don’t ice early—icing may soak in.
Health tip: Storing properly preserves the apples’ fiber and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax egg, plant-based milk, and ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend with xanthan gum; check yeast.
- Lower sugar: Reduce filling sugar to 3/4 cup and icing sugar to 3/4 cup; add 1 tablespoon applesauce to filling.
- Nut-free option: Omit pecans; use sunflower seeds or extra apples.
- Spiced boost: Add 1/4 teaspoon nutmeg or ginger to filling.
- Add-ins: Include 1/2 cup dried cranberries or raisins in filling.
Conclusion: Savor Your Apple Monkey Bread
You’re now ready to master Apple Monkey Bread! This wholesome, pull-apart treat brings apples, pecans, and cinnamon together for a bread that’s perfect for brunches, holidays, or family snacks. With 75 minutes of active time and a tube pan, you can create a flavorful, shareable dessert that’s as delicious as it is fun. Play with vegan or spiced twists to make it your own. Grab that tube pan, shape some dough balls, and enjoy this sticky delight. Share your results in the comments—I’d love to hear how it turned out!
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Apple Monkey Bread
Description
Craving a fun, pull-apart treat that’s bursting with fall flavors? What if you could bake a warm, cinnamon-spiced monkey bread stuffed with apples and pecans in just 75 minutes of hands-on time? Apple Monkey Bread, with 15 reviews, is your answer—perfect for brunches, holiday gatherings, or cozy family snacks
Ingredients
Here’s the lineup for 16 servings (from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.
Dough
- Active dry yeast (1/4 oz package, ~2-1/4 teaspoons): Leavens dough for fluffiness. Sub: Instant yeast (use 2 teaspoons).
- 2% milk (1 cup, warm, 110°-115°F): Activates yeast and adds moisture. Sub: Plant-based milk or whole milk.
- Butter (1/2 cup, melted, divided): 2 tablespoons for dough, 6 tablespoons for dipping; adds richness. Sub: Vegan butter or coconut oil.
- Large egg (1, room temperature): Binds and adds tenderness. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- Sugar (1 cup + 2 tablespoons, divided): 2 tablespoons for dough, 1 cup for filling; feeds yeast and sweetens. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup for filling.
- Salt (1 teaspoon): Balances flavors. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- All-purpose flour (3 to 3-1/2 cups): Forms soft dough. Sub: Gluten-free flour blend with xanthan gum.
Filling
- Peeled apples (1-1/2 cups, finely chopped): Add juicy, tart flavor. Sub: Firm pears or dried apples (rehydrated).
- Pecans (1 cup, finely chopped): Provide crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- Ground cinnamon (1/2 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
Icing
- Confectioners’ sugar (1 cup): Forms sweet glaze. Sub: Maple sugar or reduce to 3/4 cup.
- Hot water (3 to 4-1/2 teaspoons): Creates drizzle consistency. Sub: Milk or plant-based milk.
- Vanilla extract (1/2 teaspoon): Enhances flavor. Sub: Maple extract or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Instructions
- Make dough: In a large bowl, dissolve 1 package yeast in 1 cup warm milk (110°-115°F). Add 2 tablespoons melted butter, 1 egg, 2 tablespoons sugar, 1 teaspoon salt, and 3 cups flour; beat until smooth (about 2 minutes). Add enough remaining flour (up to 1/2 cup) to form a stiff dough. Tip: Check milk temperature with a thermometer to avoid killing yeast.
- Knead and rise: Turn dough onto a floured surface; knead until smooth and elastic (6-8 minutes). Place in a greased bowl, turning to grease top. Cover with a clean towel and let rise in a warm place (80°-85°F, like an oven with light on) until doubled, about 1 hour. Tip: Dough should spring back lightly when kneaded; avoid cold drafts.
- Prepare filling: In a medium bowl, combine 1-1/2 cups finely chopped apples, 1 cup finely chopped pecans, 1/2 teaspoon cinnamon, and 1 cup sugar. Set aside. Melt remaining 6 tablespoons butter in a shallow bowl. Tip: Chop apples and pecans finely for easy filling; pat dry if apples are juicy.
- Shape dough: Punch down dough; divide into 32 equal pieces (cut in half, then each half into 16). On a lightly floured surface, pat or roll each piece into a 2-1/2-inch circle. Place 1 teaspoon apple mixture in the center; pinch edges to seal, forming a ball. Dip each ball in melted butter. Tip: Use a bench scraper to divide dough evenly; work quickly to keep butter melted.
- Assemble: Grease a 10-inch tube pan. Place 16 balls, seam side down, in the bottom of the pan. Sprinkle with half the remaining apple mixture. Layer remaining 16 balls on top; sprinkle with remaining apple mixture. Tip: Arrange balls snugly but not tightly; ensure even sprinkling of filling.
- Second rise: Cover with a towel and let rise in a warm place until nearly doubled, about 45 minutes. Tip: Dough should look puffy but not overflow the pan.
- Bake: Preheat oven to 350°F (177°C). Bake for 35-40 minutes until golden brown. Tip: Check at 35 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then remove to a serving dish. Tip: Run a knife around edges and center tube to loosen.
- Make icing and serve: In a small bowl, mix 1 cup confectioners’ sugar, 3 to 4-1/2 teaspoons hot water, and 1/2 teaspoon vanilla until smooth. Drizzle over warm monkey bread. Serve warm, pulling apart into 16 portions. Tip: Adjust water for a pourable icing; drizzle with a spoon for rustic look
FAQs: Your Questions Answered
Can I use instant yeast? Yes! Use 2 teaspoons instant yeast and skip dissolving; mix directly with flour.
What are the health benefits? Apples provide fiber; pecans offer healthy fats; moderate portions keep it balanced.
How do I know the bread is done? It’s golden brown after 35-40 minutes.
Can I prep for a party? Yes! Prep dough and filling a day ahead; bake fresh.
Kid-friendly? Totally! Apple-cinnamon flavor appeals to kids; omit pecans for allergies.
Why is my dough sticky? Too little flour or overkneaded. Add flour gradually and knead until smooth.
Gluten-free? Use gluten-free flour with xanthan gum.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze unglazed for 3 months; thaw before icing.