Apple Cinnamon Monkey Bread

Apple Cinnamon Monkey Bread

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Ingredients

• 2 packages of ready to buy biscuit dough (each package 340g, makes 10)
• 1 cup of chopped Ontario apple (we used McIntosh, Gala and Honeycrisp)
• ¼ cup melted (vegan) butter
• 2/3 cup white sugar
• 1 tbsp cinnamon
• Optional Glaze: 1 cup icing sugar, ¼ of one lemon squeezed, 2 tbsp water to loosen glaze to desired consistency.

Instructions

1. Preheat oven to 350°F.
2. Cut biscuits into halves and roll into balls. Set aside.
3. Wash, and core apples, but leave the skin on. Cut into small 1cm pieces.
4. Melt butter and set aside in small bowl. Use a little on a paper towel to grease your Bundt pan. Alternatively use a cooking spray.
5. Combine the sugar and cinnamon in a small bowl.
6. Assemble your monkey bread by rolling half of the balls in the melted butter, then the sugar mixture. Fill the bottom of the Bundt pan evenly, and rather tightly.
7. Evenly add the apple mixture.
8. Top with the remaining balls, again covering each in butter, then sugar and cinnamon. The pan will not look full but the dough will rise when it bakes.
9. Bake for 20-25 minutes until it smells delicious and the mixture is caramelized.
10. Remove from oven and let rest to cool for approximately 15-20 minutes. Use a rubber spatula to loosen the cake from the pan before turning out.
11. Drizzle glaze if desired over the top of the monkey bread and enjoy warm.