Pazazz apples are finally in Indy and you’re going to want to grab them on your next trip to the store! Our family loves taking the babies to local Indianapolis apple orchards and we’ve always visited the best apple orchard in Indy, but these apples aren’t grown here. They make a delicious snack anytime and they’re a fantastic addition to some of your favorite recipes. Pazazz is a crunchy, juicy, new premium apple variety that you can find in your local Kroger or Meijer store. Today, I’m making a family favorite using Pazazz apples. Yes, if you follow me, you know I’m abstaining from most sugars right now, but my kids aren’t — and I found this irresistible, so I had a chance to try my new “moderation” skills.
This recipe is sponsored by Pazazz Apples. Find more Pazazz Apple recipes here.
I’ve adapted my mother-in-law’s Monkey Bread recipe and transformed it in to the Pazazz Apple Cinnamon Monkey Bread. If you use a bundt cake pan, you will probably only need 2 cans of cinnamon rolls, but since I used a cake pan, I needed three cans to fill it.
Pazazz Apple Cinnamon Monkey Bread Recipe
2 or 3 – 17.5 ounce cans of refrigerated cinnamon rolls
1 or 2 – peeled and chopped Pazazz Apples
1/2 cup – sugar
2 – teaspoons cinnamon
1/4 cup – melted butter
First, pre-heat your oven to 350 degrees.
Spray your cake pan or bundt pan with cooking spray.
Open up the cinnamon rolls and slice them each into 4 or five pieces.
Peel and slice your Pazazz apples.
Combine and mix the cinnamon and sugar in a bowl.
Add the apple pieces to the mixture and stir them around to coat them with the mixture.
Scatter half of the apple pieces into the pan (it’s okay to eye-ball this, no need to measure).
The original recipe calls for the dough pieces to be tossed into the cinnamon/sugar mixture, but I don’t always do this portion since there seems to be plenty of flavor in the rolls and on the apples. You decide.
Place half of the dough pieces in the pan.
Scatter the remaining apple pieces on top of the dough.
Add the remaining dough pieces, distributing as evenly as possible.
Pour melted butter over the top.
Bake for 35-40 minutes, or until the dough is golden brown.
Allow the cake to cool for about 10 minutes and then remove it from the pan.
Drizzle the packaged icing (from the rolls) over the top. If you want the icing to be less melty, wait for the cake to cool almost completely. My kids prefer it to be absorbed into the cake.