Little balls of sweet dough filled with cinnamon apples and pecans make this monkey bread a breakfast favorite. Serve warm, dripping with icing, and let everyone pick off their own piece. Perfect for holidays or any special occasion.
In the mixing bowl of an electric mixer, stir together flour, rapid rise yeast, 2 tablespoons sugar & salt.
In a microwave-safe bowl, heat milk and 2 tablespoons butter to a temperature between 125-130 degrees.
Add to flour mixture and stir well. Add beaten egg. Stir again then knead for 2 minutes via machine or 6-8 minutes by hand. Add more flour as needed so that dough does not feel sticky.
Lightly grease the mixing bowl, turning dough once to grease the top, then cover and let rest for 10 minutes.
While dough is resting, combine ⅔ cup sugar, chopped apple, pecans and cinnamon in a small bowl. Set aside.
Melt remaining 6 tablespoons butter in a small bowl.
Once dough is rested, turn onto a floured surface and cut into 32 equal sized pieces. Pat each piece into a 2-½" circle. Place 1 teaspoon apple mixture in center of each circle and form a ball, pinching the edges to seal.
Dip each ball into butter then place 16 balls, seam side down, in bottom of a greased 10" tube pan. Sprinkle ¼ cup apple mixture over the top. Layer remaining 16 balls then sprinkle with remaining apple mixture.
Cover and let rise until nearly double, about 2 hours.
Preheat oven to 350 degrees. Bake for 35-40 minutes or until golden brown.
Remove from oven and let cool for 10 minutes. Run a knife around side of pan and around center tube. Turn out of pan and allow to finish cooling on a wire rack.
To finish, whisk icing ingredients together until smooth. Drizzle over bread.