Breads/Quick Breads/Yeast Dough

Apple Butter Monkey Bread

Apple Butter Monkey Bread {}

Apple Butter Monkey Bread {}

Have you ever heard of Musselman’s apple butter? I’m going to be real with you. Up until this past summer I hadn’t. I was introduced to Musselman’s apple butter at the Big Summer Potluck. Oh, the memories… The fun times… The rain…

Musselman’s was a large sponsor of the potluck, and the amazing Pam Anderson underwent the task of developing recipes using their apple products for the event.

And that is when I decided I wanted Musselman’s in my life. Per usual, I searched high and low, yet nary a jar would make its acquaintance. The thing is, I live in the hood. And in said hood there is apparently no such thing as apple butter or Musselman’s anything. You’d have to go to the more upscale hoods in NYC for that.

Apple Butter Monkey Bread {}

And sometimes I get lazy. That’s real.

Fortunately Musselman’s approached me and asked if I wanted to sample a jar of their apple butter. Did they have to ask me twice? NO.

Along with a jar of their deliciousness (in a jar) I was given some recipe cards to try and a nifty hand crafted tool. A tool which, and I know I’m not supposed to, I used to smack my husband a little bit. What? You don’t smack your husband’s hand away for touching your goodies?

Apple Butter Monkey Bread {}

Wait. that came out wrong…

Let’s talk about this apple butter monkey bread. It’s… OH, mama…

I made the dough from scratch since I forgot to buy biscuit dough, which I got from the Brown Eyed Baker. Otherwise, this is a Musselman’s recipe all the way.

I wish I could describe it to you, but instead I’ll just shove this jammy in your face.

You’ve seen the dough deal…

And now there’s a caramel/apple butter situation.

Apple Butter Monkey Bread {}

Followed by a pouring debacle over balls of dough covered in cinnamon sugar.

Apple Butter Monkey Bread {}

Then the oven does its “thang” and out comes the gooeyest (is that a word), mama jamma you have ever seen or tasted. Look! No, look!

Apple Butter Monkey Bread {}

Would you like to get closer?

Apple Butter Monkey Bread {}

Wait, wait – One more…

Apple Butter Monkey Bread {}

Would you like some of this? Have I enticed you enough? Are you ready to run out of here and buy enough Musselman’s apple butter to last you though your golden years?

I don’t blame you.

So let me get you started!

Musselman’s was gracious enough to offer one of my lucky readers their very own jar of apple butter, some awesome recipes to try, and their own nifty hand crafted tool! This tool has many uses, one of which I’ve already told you about. But you can use it for kitchen related stuff.

Are you excited? You ought to be!

Hop on over to Musselman’s for more of their delicious apple recipes.

Oh, one more thing before I toss you over to the random raffle gods. In case you’re wondering, Musselman’s apple butter is non-dairy and can be found in the jam/jelly aisle of your local supermarket. Unless you live in the hood, and then there is more reason to win this giveaway!

OR! If you’re my total opposite (meaning, not lazy), use their store locator to find a store near you that sells Musselman’s products. Here’s a coupon.

a Rafflecopter giveaway

Good luck, ya’ll!!


Disclosure mumbo jumbo: Musselman’s provided me with a sample jar of apple butter, recipe cards, and their hand crafted tool. All opinions are my own.

: Apple Butter Monkey Bread
For the monkey bread
  • 1 batch of Brown Eyed Baker’s Monkey Bread Dough (just the dough recipe – Be sure to follow steps 1 and 2 in the directions portion)
  • 2/3 cup sugar
  • 2 Tbsp. cinnamon
  • 2 oz unsalted butter, melted
For the apple butter/caramel topping
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup sugar
  • ½ cup MUSSELMAN’S Apple Butter
  • 1/4 tsp vanilla extract
  1. Preheat the oven 350 degrees Fahrenheit.
  2. In a bowl, combine sugar and cinnamon and set aside.
  3. Turn your already risen monkey bread dough onto a lightly floured surface. Press down your dough into an 8×8 inch square. Using a bench scraper or knife, cut dough into about 64 pieces. It’s ok if you don’t make it to 64; just get as many as you can.
  4. Roll each dough piece into a ball. Working one ball of dough at a time, very lightly dip a portion of the balls into the melted butter, making sure you don’t submerge completely. Allow any excess butter to drip back into the bowl. Roll in the cinnamon/sugar mixture, and then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.
  5. Cover the Bundt pan with plastic wrap and place in draft-free area (I place next to my oven as it preheats) until dough balls are puffy and have risen 1 to 2 inches from top of pan, about 45-50 minutes. Once the dough has fully risen, prepare the apple butter/caramel mixture.
  6. On the stove top, heat the butter, brown sugar and sugar to a boil until sugar is dissolved. Remove from heat and stir in apple butter and vanilla extract. Pour mixture over the balls of dough.
  7. Place in the oven and bake for 30 minutes. Let stand for about 5 minutes, turn upside down onto serving plate, and remove pan.

Prep time including rising time – 2 hours, 30 minutes.
Cooking time: 30 minutes


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