Monkey Bread Deluxe

This is more of an upscale version of the monkey bread most people are used to, but it could not be any easier to make. It is not overly sweet or sticky and is rather elegant, especially if baked in a fluted tart pan and topped with roasted apples. I make this without fail every time I bake with croissant dough; it is the perfect answer to the question of what to do with all the scrap trimmings just begging to be transformed into something more than remnants.