Caramel Apple Pie Bombs are a version of Monkey Bread that SCREAMS YUMMY! The beauty of this recipe is the ease of changing up flavors by changing the seasonings (Pumpkin Pie seasoning and pears or cherries and a little vanilla or black peppercorns and a cream cheese glaze) as well as baking it as either a pull apart bread or individual rolls just as easily. As you pull one open and a river of sweet caramel runs out over the apple pieces you know you’ve found heaven. 😀
CARAMELS APPLE PIE MONKEY BREAD BOMBS adapted from the Slow Roasted Italian
4 tablespoons melted unsalted butter, divided
2 medium Granny Smith apples, peeled cored and diced
1/3 cup brown sugar, packed
1 tablespoon QUALITY ground cinnamon
1 teaspoon ground nutmeg
18 caramels, unwrapped and divided
12 frozen Rhodes dinner roll dough balls, defrosted
- Preheat the oven to 350°.
- Melt 2 tablespoons of the butter in a 9×9 baking dish. Set aside.
- Combine the apples, 2 tablespoons of the brown sugar and 1 tablespoon of the cinnamon in a ziploc bag. Toss to coat. Set aside.
- Unwrap the caramels and cut into quarters. Set aside.
- Melt remaining butter in a small bowl.
- Mix together the remaining brown sugar, nutmeg, and cinamon in another small bowl
- Lightly flour your counter top.
- Using a rolling pin flatten each dough ball into a circle about 3 inches across.
- Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
- Carefully pull each side over the center to create to seal and then roll the dough into a ball. Be careful not to make it too thin. You do NOT want to be able to see through the dough.
- Roll each ball in the remaining melted butter and then the cinnamon mix before placing seam side down in the baking dish.
- Sprinkle with any of the remaining cinnamon brown sugar mix.
- Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.
12 caramels, unwrapped
2-3 tablespoons heavy cream
- Place the caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval.
- Once you have a smooth mixture, set aside to cool.
- Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
- Serve and enjoy!
CINNAMON PUMPKIN RAISIN SPICE ROLLS
3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg
- In a large bowl combine 2 cups of flour and the yeast. Set aside.
- In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
- Stir pumpkin mixture into flour mixture until blended.
- Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
- Fold in remaining flour JUST until dough is no longer sticky.
- Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
- Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins
- In a mixing bowl combine the pumpkin and butter. Set aside.
- In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
- Grease a 9×13 pan. Set aside.
- Turn dough out onto a lightly floured surface.
- Roll dough into a 12×10 rectangle.
- Spread with pumpkin butter mixture.
- Sprinkle with brown sugar mixture.
- Sprinkle with craisins, golden raisins and walnuts.
- Roll up tightly jelly roll style.
- Pinch dough to seal edges.
- Cut into 12 rolls.
- Place rolls cut side down in prepared pan.
- Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.
- Preheat oven to 375°.
- Bake rolls 20-25 minutes and golden brown.
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt
- Melt the butter and brown sugar in a saucepan over medium heat.
- Add the brown sugar stirring to dissolve until it starts to bubble.
- Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
- Whisk in 2 cups of powdered sugar until well blended.
- Add up to 2 more cups of powdered sugar to get to the consistency you want.
- Cool in the pan on a wire rack.
- Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
- Cool 15 minutes and ice again.
I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it! My grandmother made one similar quite often. It was always one of my favorites! I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.
Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!
The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.
MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
1/3 cup golden raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/2 teaspoon salt
- Preheat oven to 350°.
- Pour boiling water over oats in a small bowl. Allow to sit for 15 minutes.
- Cream together butter and sugars. Add eggs. Beat well.
- Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
- Mix well.
- Fold in raisins.
- Pour into a greased 9 x 13 pan.
- Bake for 30 minutes.
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)
- While cake is baking, combine topping ingredients.
- JUST after you take the cake from the oven, spread topping over cake.
- Increase heat to broil.
- Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
- Allow cake to cool COMPLETELY. As it cools, the topping will get thick and sticky while it oozes down into the cake.
- ANY chopped nuts work really.
- I often add pieces of chopped dried pineapple to the cake.
- I also often add heath bar pieces to the topping for some extra crunch.
I hadn’t made this recipe in a LOOOOOONNNNNNNNNNNG time. I made it during the winter storm a few days ago because it has a lot less sugar and I was hoping to get a few bites myself.
TOFFEE WALNUT CINNAMON PULLS
2 1/2 – 3 cups KING ARTHUR all purpose flour
1 package Fleischman’s Active Dry Yeast
3/4 cup milk
1/4 cup fine sugar
1/4 cup butter
1 teaspoon salt
1 LARGE egg
- In the bowl of your mixer combine 1 1/4 cups of the flour and package of yeast.
- In a small saucepan combine the milk, sugar, butter and salt heating just until warm (120-130°) and butter almost melts.
- Add milk mixture to flour mixture, mixing until just incorporated.
- Add egg beating on low 1 minute, scraping bowl continuously. Beat on high 3 minutes.
- Add as much of the remaining flour as possible.
- Turn dough out onto lightly floured surface, kneading until you have a soft, smooth, elastic dough, 3-5 minutes.
- Shape dough into a ball and place in a lightly greased bowl, turning dough to coat in grease. Cover and place in a warm place to rise to double in size, about 90 minutes.
- Punch dough down and turn out onto lightly greased surface.
- Cover and let rest 10 minutes.
- Grease a baking sheet. Set aside.
1/4 cup fine sugar
1/4 cup brown sugar
1/3 cups chopped walnuts, ground fine**
1/3 cup Heath bar toffee bits
2 teaspoons QUALITY RED APE cinnamon
2 tablespoons butter, melted
Caramel ice cream topping – warmed (Optional)
- Combine sugars, walnuts, cinnamon and toffee bits.
**NOTE: I measure straight from the bag and then use my mini food processor to grind the nuts slightly. This gives a better coverage on the dough.
2 tablespoons butter, melted
- Roll dough into a 20 inch x10 inch rectangle.
- Brush with melted butter.
- Evenly sprinkle nut mixture over butter, leaving about 1 inch unfilled along a long edge.
- Roll up from the long filled edge, sealing seam by pinching dough together.
- Place seam side down and cut into 8 equal portions.
- Cut each piece (once from each side) at the 1/3 third mark, BUT DO NIT CUT ALL THE WAY THROUGH.
- Place each roll on prepared baking sheet 3 inches apart. As you arrange each piece gently pull each end to fan the roll slightly.
- Cover and place in warm place to rise again for 45 minutes.
- Preheat oven to 350°.
- Bake 12-15 minutes or until golden.
- Drizzle with caramel ice cream topping.
This is the perfect loaf for a busy holiday morning like Thanksgiving or Christmas, just pop it in the oven and bake. There will be none of this left after your family get the first tantalizing whiff.
CINNAMON RAISIN PULL APART BREAD
12 frozen yeast dinner rolls, thawed, but still cold and firm
2/4 cup brown sugar
3 teaspoons QUALITY cinnamon
1/2 cup golden raisins
1/4 cup coconut rum
6 tablespoons butter, melted
1/4 cup crushed nuts (optional)
1 cup powdered sugar
3-4 teaspoons milk
- In bowl one, pour rum over raisins. Let sit 10 minutes and then drain REALLY well.
- In bowl two, melt the butter.
- In bowl three, mix together the cinnamon and brown sugar until well blended.
- Grease a 9×5 loaf pan REALLY well.
- Piece by piece dip each one in the melted butter and then the cinnamon sugar coating well.
- Lay each piece in bottom of loaf pan until you have a full bottom layer.
- Sprinkle the raisins and a bit of the cinnamon sugar over the first layer.
- Repeat with remaining pieces to complete layer two.
- Sprinkle and remaining cinnamon sugar over layer two.
- Evenly pour any remaining butter over cinnamon sugar.
- Cover with greased plastic wrap.
- Let rise on your counter for at least 8 hours or overnight.
The next morning:
- Preheat oven to 350˚.
- Remove plastic wrap.
- Bake 25-30 minutes or until golden.
- Let cool in pan 10 minutes.
- Invert onto serving platter.
- Mix together the powdered sugar and milk (or water) to desired consistency.
- Drizzle over loaf.