I love the flavor of the apple cake I’ve made the last couple years for Rosh Hashanah but don’t love that I can never get it out of the bundt pan in one piece. I decided I just didn’t want to deal with that disappointment this year and switched it up by making a version of monkey bread with apples that makes it feel more Rosh Hashanah-y. This is basically a leveling up of your regular monkey bread because instead of using biscuits, you’re using cinnamon rolls.
First, make some cinnamon sugar (1/3 c. sugar, 1 tsp cinnamon) in a small bowl. Next, dice up 1-2 granny smith apples and, in a separate bowl, toss the diced apples with half of the cinnamon sugar mixture. Now, cut two cans of cinnamon rolls into quarters and toss the chunks in the remaining cinnamon sugar. Layer in a bundt pan: half the apples, half the cinnamon rolls, other half of the apples, other half of the cinnamon rolls. Melt 1/4 c. butter and pour over the whole thing. Bake at 350 for 40 minutes. Let it rest for 10 minutes, then use a knife to help jiggle it free, and turn it out onto a platter. To serve, warm the icing that came in the icing that comes in the can of cinnamon rolls in a saucepan with a teeny bit of bourbon. Also serve with some salted caramel ice cream.
Notes/Adaptations: I followed this recipe but used the regular cinnamon rolls (Pillsbury) instead of the Grands. Either will work but regular results in a slightly smaller cake, which was better for us as just two people. If you go with the Grands, I would definitely use two apples. I also changed up the toppings.
This was a great new dish for the high holiday table! While I’ve hosted or contributed to Rosh Hashanah meals the last several years, I am always elsewhere for Yom Kippur break the fast. Traditionally, my Mom makes her monkey bread for break the fast so I like that I was able to incorporate something somewhat similar for at least one of the high holidays. I wish this one was a bit stickier, but I think that could be solved by adding a bit more butter and more of the apple mixture. I’m not big on icing so if you’re like me, omit that altogether but add a bit of bourbon to the melted butter to take the flavor to the next level here. (I’ll definitely be doing that next time.) Shana tova!