Apple Cinnamon Roll Monkey Bread

Apple Cinnamon Roll Monkey Bread

1/2 cup sugar
1 teaspoon ground cinnamon
2 cans refrigerated Cinnamon Rolls with Icing
1/4 cup butter, melted
1 can apple pie filling with fruit

Preheat oven to 350°F. Spray a 13x9-inch glass baking dish with cooking spray. 

In a large resealable plastic bag, mix sugar and cinnamon. Remove rolls from cans. Refrigerate icing containers. Separate dough into rolls; cut each into 6 pieces. Add roll pieces to a large bowl; drizzle with melted butter, tossing to coat.

Add half of the roll pieces to the bag with sugar and cinnamon; seal and shake to coat pieces, breaking up any large clumps. Remove from the bag and arrange pieces in the baking dish. Repeat for remaining dough.

In a small bowl, add apple pie filling; cut apples into 1-inch pieces. Drop tablespoonfuls of apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.

Bake for 30 to 35 minutes or until dough is baked through in the center and deep golden brown around edges. If it starts to brown too much, cover with foil for the last 5 minutes of baking. Cool for 10 minutes.

In a small microwavable bowl, add icing from both containers. Microwave uncovered on high for 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.