Monkey Bread is a classic in the US. Truly, you can eat it any time of year, but its cinnamon-y profile always makes me crave it when fall rolls around. This year, for my inaugural fall monkey bread, I decided to kick up the "fall-ness" even more and include more autumnal ingredients like apple and maple. I've been thinking about how to add in those flavors when the thought, "What if I STUFFED the monkey bread dough balls?" popped into my mind. So, I developed this Apple-Stuf