This recipe was originally published in 2015.
Excerpt from Gluten-Free Makeovers by Gluten Free & More Food Editor Beth Hillson.
This pull-apart bread, also called bubble bread, was inspired by a photo of Apple Cinnamon Monkey Bread in the King Arthur Flour’s Baker’s Catalogue. This bread looks just like the King Arthur’s version and tastes outrageous—not too sweet with a pleasing amount of caramel.
If you’re in a time crunch, consider these steps to quicken the process.
- Use a commercial bread mix in place of the Delicious Slicing Bread.
- Place pecan halves in a plastic zip-top bag and seal. Crush with a rolling pin until coarsely chopped.
- Can’t have nuts? Use ¼ cup raisins and spread evenly over the bottom of the pan.
- 1 recipe Delicious Slicing Bread dough
- 1 teaspoon vanilla extract
- 2½ tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- 1 medium Granny Smith or McIntosh apple, peeled, sliced, and coarsely chopped
- 4 tablespoons (1/2 stick) butter or margarine
- ½ cup packed brown sugar
- ½ cup chopped pecans, optional
1First, prepare the Delicious Slicing Bread, adding the vanilla extract to the dough. Set aside.Lightly grease a 10-cup Bundt pan or fluted pan.
2Combine the sugar and cinnamon in a small bowl. Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat. Set aside.
3In a microwave-proof bowl, melt the butter in the microwave on medium high for 30 to 40 seconds, until melted. Stir in the brown sugar until dissolved. Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.
4Spray a ¼-cup scoop with vegetable spray. Scoop out balls of the bread dough and arrange in one layer over the pecan and brown sugar mixture. (This will yield about eight scoops or half the dough.) Sprinkle half of the remaining cinnamon sugar over the balls of dough.
5Spread the apples over the dough and top with a second layer of balls of dough, using all the remaining dough. Sprinkle with the remaining cinnamon sugar and the remaining pecans over the top.
6Cover loosely with the plastic wrap and set in a warm, draft free area to rise about 45 minutes.
7Preheat the oven to 375° F. Remove the plastic wrap from the dough and bake for 30 to 35 minutes, until the top is brown.
8Remove to a wire rack and cool for 10 minutes. Invert onto a serving plate. Let cool an additional 10 minutes. Pull apart or slice with a bread knife. The monkey bread is best served warm, and can be reheated in a 350° F oven for 5 to 7 minutes.