Ingredients
5 envelopes (0.74 ounce each) instant spiced cider mix3 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing2 medium Granny Smith apples, peeled and chopped1 cup chopped pecans or walnuts6 tablespoons butter, melted2 teaspoons ground cinnamon
Preparation
Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat.
Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough.
Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.)
Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm.
