Cooking with Paula Deen Special Issues – September 2019

Apple-Pecan Monkey Bread

Makes 8 to 10 servings

12⁄3 cups sugar

5 teaspoons ground cinnamon

¾ teaspoon salt

¼ teaspoon ground nutmeg

1¼ cups chopped peeled Braeburn

apples

1 cup chopped pecans

1 (25-ounce) package frozen Parker

House rolls, thawed and each roll

halved

11 tablespoons unsalted butter,

melted

1. Spray a 10-cup Bundt pan with cooking
   spray.


2. In a small bowl, stir together sugar,
   cinnamon, salt, and nutmeg. In another
   small bowl, stir together apples and
   pecans.
   3. Roll each piece of dough in melted
   butter; roll each piece in sugar mixture.
   Place half of dough pieces in prepared
   pan. Sprinkle apple mixture onto dough
   pieces. Top with remaining dough pieces.
   Cover and let rise in a warm, draft-free
   place (75°) until doubled in size, about
   2 hours.
   4. Preheat oven to 350°.
   5. Bake for 1 hour, covering with foil after
   35 to 40 minutes of baking to prevent
   excess browning. Immediately invert
   onto a serving platter, and let cool for
   10 minutes before serving.

Cinnamon, ginger, and other spices

should be fresh. Replace any ground

spice that’s more than 2 years old.

Kitchen Tip

27 PAULA DEEN’S FALL BAKING