Eating breakfast is a challenge for me sometimes but it’s easier to do if I plan it the day before. One way to motivate me is to find some good breakfast recipes to make ahead. This recipe for Apple Cinnamon Monkey Bread fits the bill and is great throughout the day and not just for breakfast. Here, sweet little balls of cinnamon sugar dough are filled with chopped apples and baked with a buttery brown sugar sauce with chopped pecans. It certainly starts your day with a sweet taste of fall…
I’ve been meaning to make Monkey Bread for quite some time but never gotten around to it. Well, I finally had a chance but rather than making a typical recipe, I wanted to jazz it up somehow. Taking inspiration from Paula Deen, I adapted her recipe for ‘Gorilla Bread’ to make my Apple Cinnamon Monkey Bread.
In Paula’s recipe, she uses cream cheese stuffed in biscuit dough and added walnuts for texture. Instead of cream cheese, I chopped up some fresh apples and filled the biscuit dough with it. You could use walnuts in this recipe but I had pecans on hand so used those instead. The buttery brown sugar sauce tied everything so well along with the cinnamon sugar sprinkled throughout.
The best part of this recipe is that you can prepare it in advance, cover and chill. When you’re ready to pop it in the Instant Pot, just let it come to room temp and drop it in. I plan on making this again during the holidays since it’s so easy and delicious too!
Author: Joelen; recipe adapted from Paula Deen
Instant Pot: Apple Cinnamon Monkey Bread
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
3 (12-ounce) cans refrigerated biscuits (10 count)
3 small apples, peeled and finely chopped
1 1/2 cups coarsely chopped pecans
Spray your mini bundt pan (or chosen bakeware) with cooking spray.
Mix the granulated sugar and cinnamon, set aside.
In a small bowl combine the melted butter and brown sugar, stirring well; set aside.
Press the biscuits out and flatten with your fingers; dredge each side of the flattened biscuit in the cinnamon sugar. Place a teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
In your Instant Pot:
Plug in the IP with insert in place. Add 1 1/2 cups water to the IP for pressure cooking.
Carefully place the filled bundt pan on a trivet with handles and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 20 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode – turn to OFF.
Carefully remove the mini bundt pan from the IP and invert the pan onto a plate.
Created using The Recipes Generator
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