Tag: Apple

APPLE CINNAMON MONKEY BREAD – Butter with a Side of Bread by Gordon Ramsay

APPLE CINNAMON MONKEY BREAD - Butter with a Side of Bread


Apple Cinnamon Monkey Bread made with apple pie filling and canned cinnamon rolls. Only two ingredients for delicious cinnamon rolls with lots of apple flavor!

 

We love traditional Monkey Bread  – it’s a big family tradition for special breakfasts around here. That recipe is pretty easy, but this apple cinnamon version is even easier and faster to make. All you have to do is cut up canned cinnamon rolls, mix them with apple pie filling and then bake. Voila! Instant cinnamon rolls with a little bit of a twist.

2 ingredient monkey bread

Apple Cinnamon Monkey Bread is such a fun breakfast recipe. Because you use canned cinnamon rolls in the recipe, you don’t have to allow for any rising time like you do with traditional cinnamon rolls or monkey bread.

Apple Cinnamon Monkey Bread made with apple pie filling and pre-made cinnamon rolls. Only two ingredients for delicious cinnamon rolls with lots of apple flavor! 

Ingredients in Apple Cinnamon Monkey Bread

Cinnamon Rolls – I usually use Pillsbury cinnamon rolls – you’ll need 2 cans of them. You can find these next to the cans of biscuits and pre-made pizza crusts in the refrigerated section at the grocery store.

Apple Pie Filling – One can of apple pie filling is all you need. You can also use your favorite homemade apple pie filling if you prefer – you’ll need about 2.5 cups.

Step by step instructions on how to make apple cinnamon monkey bread

How to make Apple Cinnamon Monkey Bread

Use kitchen shears to cut the cinnamon rolls into quarters. Place all of the quartered cinnamon rolls in a large bowl.

Open the can of pie filling and use a knife and fork to cut up the apples into smaller pieces. Add the pie filling to the cinnamon rolls and mix together. Pour into a well greased bundt pan and bake for 45 minutes. If desired, you can use the icing that comes with the cinnamon rolls and drizzle it on top of the warm monkey bread. You can also bake the monkey bread in a 9X13 instead, but you will reduce the time to about 35-40 minutes.

To serve, you can invert the bundt pan onto a plate, or you can just scoop the pull-aparts right out of the pan. Make sure to eat them warm!

Apple Cinnamon Monkey Bread

Apple Cinnamon Monkey Bread made with apple pie filling and pre-made cinnamon rolls. Only two ingredients for delicious cinnamon rolls with lots of apple flavor! 

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Course: Breakfast

Cuisine: American

Keyword: Apple Cinnamon Monkey Bread

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 12

Ingredients

  • 2 cans cinnamon rolls (Pillsbury or other brand)
  • 1 can apple pie filling (21 oz)

Instructions

  • Use kitchen shears to cut the cinnamon rolls into quarters. Place all of the quartered cinnamon rolls in a large bowl.

  • Open the can of pie filling and use a knife and fork to cut up the apples into smaller pieces. Add the pie filling to the cinnamon rolls and mix together. Pour into a well greased bundt pan and bake for 45 minutes. If desired, you can use the icing that comes with the cinnamon rolls and drizzle it on top of the warm monkey bread. You can also bake the monkey bread in a 9X13 instead, but you will reduce the time to about 35-40 minutes.

  • To serve, you can invert the bundt pan onto a plate, or you can just scoop the pull-aparts right out of the pan. Make sure to eat them warm!

Apple Cinnamon Monkey Bread made with apple pie filling and pre-made cinnamon rolls. Only two ingredients for delicious cinnamon rolls with lots of apple flavor! 

What variations of monkey bread can you make?

The apple pie filling goes so well with the cinnamon rolls, but the beauty of this recipe is that you can use any type of pie filling you want! Raspberry pie filling is another favorite of mine, but you could do blueberry or strawberry as well. So many options!

Easy monkey bread recipe made with apple pie filling and canned cinnamon rolls

HOW LONG IS MONKEY BREAD GOOD FOR?

This breakfast treat is good for up to 3 days if kept covered on the countertop but it really tastes best when it’s gooey and warm from the oven. It never lasts long around here and I’m sure you’ll notice the same trend in your house too.

MORE SWEET BREAKFAST RECIPES:

Apple Cinnamon Monkey Bread made with apple pie filling and pre-made cinnamon rolls. Only two ingredients for delicious cinnamon rolls with lots of apple flavor! 

Apple Cinnamon Monkey Bread made with apple pie filling and canned cinnamon rolls. Only two ingredients for delicious cinnamon rolls with lots of apple flavor!

Skinny Beer Cheese Apple Soup (Instant Pot) — The Skinny Fork by Gordon Ramsay

Skinny Beer Cheese Apple Soup (Instant Pot) — The Skinny Fork



As we get closer to my all time favorite month of October, I naturally start to gravitate towards beer-centric recipes. I guess it has something to do with Oktoberfest, that or there tends to be more pumpkin spice beers readily available, and those are super fun to play with in the kitchen.

In fact, an ‘October’ themed beer is what I used in this Skinny Beer Cheese Apple Soup! Don’t let the ‘skinny’ title of this soup fool you, it tastes AMAZING. Apples and cheese go together like peas and carrots, throw some beer in there too and you’ve got it made.

Cape Cod Apple Cake with Cranberries (Gluten-Free) by Gordon Ramsay

Gluten-Free Apple Cake with Cranberries


Gluten free apple cake with cranberries

Sweet and Tart. 

No philosophy today. Dust off your cake pan, Babycakes.

This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven twelve – er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it’s the sweet-tart combo. The subtlety of flavors.

In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing. 

I don’t need dessert to taste like candy.

I like my cake to taste like cake. 

You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Gluten-Free Apple Cake with Cranberries

Karina’s Cape Cod Apple Cake Recipe with Cranberries

Recipe posted November 2008. 

Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Babycakes. Just enough. But if you loathe cranberries, leave ’em out. It’s all good. Make this for the winter holidays. You won’t be sorry.

Dry ingredients:

1 cup sorghum flour, GF oat flour or brown rice flour
1/2 cup buckwheat flour or almond flour
1/4 cup cassava flour, tapioca flour or potato starch 
2 teaspoons gelatin or 1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:

2 free range eggs or Ener-G Egg Replacer
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup dairy milk, soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla

Add-ins:

2 rounded cups chopped Golden Delicious apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped

Topping:

Sprinkle of raw sugar

Instructions:

Preheat oven to 350º F.

Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).

In a large mixing bowl, use a whisk to combine your dry ingredients: your flours, gelatin or xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

In a smaller bowl combine the wet ingredients: eggs or whisked egg replacer, oil, applesauce, milk, vinegar, agave, and vanilla. Whisk till combined.

Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.

Add half the apples and cranberries and stir in (keep some for the top).

Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.

Sprinkle lightly with raw sugar.

Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

Cool on a wire rack.

This cake was divine slightly warm from the oven.

If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.

Serves 9 to 10.

Recipe Source: glutenfreegoddess.blogspot.com

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Recipe Notes and Changes:


For liquids– I suggest using 1/2 cup milk or non-dairy milk to start; and add a little more, if needed, as you mix the batter. The batter shouldn’t be runny or thin.

This recipe is for a deep 9-inch cake pan. Using a smaller pan may be problematic (if there is too much batter for your particular pan, use a little less batter).

If you use frozen berries, thaw and pat them dry. Chilled fruit creates a cold batter that needs to bake longer. Cold ingredients will stall the baking.

Room temperature ingredients and warm liquids work best in gluten-free baking.

Tip from reader Nancy B: Don’t have a deep enough cake pan? Make this recipe as jumbo muffins– she tells us they were moist and delicious.

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