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Yields: 8-10 servings
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients
Arrange a rack in center of oven; preheat to 350°. Grease a 6-cup Bundt pan with cooking spray, then grease with butter.
In a large skillet over medium-low heat, melt 2 Tbsp. butter. Add apples and cinnamon, toss to combine, and cover skillet. Cook, stirring occasionally, until apples are just soft enough to pierce easily with a fork but not mushy, 10 to 15 minutes.
Lay a sheet of dough flat on a work surface and pinch together seams. Cut dough into 16 squares (8 slices crosswise, then in half lengthwise). Repeat with remaining dough. Roll each square into a ball.
Drizzle a large spoonful of caramel into bottom of prepared pan. Sprinkle with 6 to 7 apple pieces. Cover with a layer of dough balls. Repeat with caramel, apples, and dough until all ingredients are used.
Bake monkey bread until deeply golden brown on top and an instant-read thermometer inserted into the center registers 190°, 40 to 45 minutes. Let cool 5 minutes.
Invert bread onto a platter and serve warm.