Overnight Apple Fritter Monkey Bread

Overnight Apple Fritter Monkey Bread @BarbaraBakes.com  #recipe #Christmas

An irresistible monkey bread loaded with caramelized apples in a brown sugar cinnamon syrup and dripping with a light glaze.

Today’s recipe is one I developed for Red Star Yeast to share on their website. I love making yeast breads and sweet rolls this time of year. The smell of cinnamon bread baking is intoxicating.

For years my mom made Monkey Bread on Christmas morning. She put it together the night before, so it was ready to pop in the oven Christmas morning. The first year after I lost her I made my first Overnight Monkey. Last year, I changed it up and made Overnight Pumpkin Monkey Bread with Maple Cream Cheese Icing.

Step by Step Guide Overnight Apple Fritter Monkey Bread @BarbaraBakes.com

This year’s version, Overnight Apple Fritter Monkey Bread, may be my favorite yet. I added caramelized apples to the dough to create an apple fritter monkey bread. You caramelize the apples before adding them to the dough, so they’re sweet and tender.

It’s easy to turn yeast bread recipes in to overnight recipes. Red Star Yeast has a Postpone Baking section on their website to help you turn your favorite recipe in to an easy to make overnight recipe.

Overnight Apple Fritter Monkey Bread perfect for Christmas morning @BarbaraBakes.com #recipe #Christmas

Monkey Bread is also known as Bubble Bread or Pull Apart Bread.  It’s irresistible little bites of sweet, cinnamon bread kind of like getting the best part of a cinnamon roll, the ooey, gooey middle in every bite.

Overnight Apple Fritter Monkey Bread

Yield: 8 -10 servings

Overnight Apple Fritter Monkey Bread

Ingredients

    Caramelized Apples
  • 3 Fuji or other apples, peeled, cored, and cut into 1/4 inch pieces
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter
  • Dough
  • 1 cup milk
  • 1/3 cup unsweetened apple juice
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter
  • 3 – 4 cups bread flour
  • 2 1/4 teaspoons (1 package) active dry yeast
  • Brown Sugar Coating
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • Glaze
  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla

Directions

  1. Caramelized apples: In a large bowl, combine apples, sugar, cinnamon, and lemon juice. Melt the butter in a sauté pan over medium heat. Add the apple mixture and sauté until apples are softened and all the liquid is evaporated. Spread in a thin layer on a baking sheet to cool to room temperature.
  2. In microwave safe bowl, heat milk, apple juice, sugar, salt and butter to 120° to 130°. Stir to dissolve sugar.
  3. Mix 2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the heated liquid mixture. Beat on medium speed for 3 minutes.
  4. Switch to the dough hook, gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is smooth.
  5. Scrap the dough off the dough hook in to the bowl and add the cooled apples. With the dough hook, knead the apples in to the dough, adding more flour as necessary to form a soft, slightly sticky dough.
  6. Turn dough onto lightly floured counter and knead briefly to form a round ball. Coat a large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and rise in a warm place until dough doubles in size, about 2 hours.
  7. Butter a 12-cup Bundt pan with non stick cooking spray.
  8. Make brown sugar coating: Mix brown sugar and cinnamon together in a small bowl. Place melted butter in second bowl. Set aside for the sugar coating.
  9. Punch down the dough and pat into an 8-inch square on a flour surface. Using a bench scraper or knife, cut dough into 64 pieces. (I used a pizza cutter.) With floured hands, roll each dough piece into a ball.
  10. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering the dough balls to build layers.
  11. Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight.
  12. Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and begin to rise. (It will rise a little in the refrigerator overnight.)
  13. Preheat oven to 350°. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
  14. For the glaze: whisk powdered sugar, milk and vanilla in small bowl until smooth. Drizzle glaze over the top and sides of the bread. Serve warm. (I like to put the glaze in a Ziploc and snip off the corner. To drizzle glaze on top.)

Notes

Tip: Heat up your dryer for five minutes, turn it off and put your bundt pan inside the dryer for faster raising.

http://www.barbarabakes.com/2013/12/overnight-apple-fritter-monkey-bread/

Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own.  You can also find Red Star Yeast on FacebookTwitter and Pinterest.




Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

Comments

    Leave a Comment:

  1. Donna says

    I can not get unsweetened apple juice – only apple nectar juice – do you think that I could subsitute it and leave out the sugar in the dough?

  2. Jennifer says

    This was truly one of the best things I have ever made! It was the star of Christmas breakfast. I have one of those cool rose shaped bundt pans and it came out perfect. Thank you so much for the recipie!!!!!!

  3. Keri says

    OMG this looks sooo good. Definitely going to try this with my kids this holiday. One of them is obsessed with all things apple and wanted to make an apple dessert for Santa. Thanks Barb I am sure Santa will love it !

  4. Kitchen Belleicious says

    my mom did the same thing growing up. we had monkey bread and sausage balls and I still make them to this day for my kids and even just my husband and i before we had kids. I love your apple version and can’t wait to give it a try

  5. Memoria says

    Yummers!! This apple monkey bread looks so good! I love the addition of apples.

    I have missed leaving comments on your blog! I have been following you on Feedly, though. Never stopped. ¿Cómo has estado? ¿Todavía tomas clases de español?

  6. Ala says

    My family always thinks it’s insane when I make any super-indulgent foods around the house–I am definitely the sweet tooth around here–but I love the smiles they get on their face when I tell them that, lo and behold, sometimes I just want to make things that I love to eat. Me. Not just them. And Barbara, you have no idea how much I want this to be in my face right now! I will *definitely* make it as soon as I get back to my kitchen, since apple fritters are basically my biggest guilty pleasure ever. Bookmarked, and thank you!

    • Barbara Schieving says

      Hi Melissa – I do like using roll dough to make monkey bread sometimes as a shortcut. To make the apple fritter version, you could cut the rolls in thirds, flatten each third and wrap around a teaspoon of apple filling. Seal it up tightly like you would a dumpling. I’d try 24 rolls. Let me know if you try it.