Apple Monkey Bread

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Apple monkey bread combines store-bought biscuit dough with a homemade apple topping for the ultimate fall dessert. Plus, it’s semi-homemade so it only takes a few minutes to make then a few more to bake!

Prep Time5

Cook Time40

cooling time15

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 382kcal

Author: Britni Vigil

Equipment

1 Bundt cake pan

Ingredients

Monkey Bread

2 cans refrigerated biscuits 16 total
¼ cup butter melted
½ cup sugar
1 tsp cinnamon
1 tsp apple pie filling
2 apples peeled, cored, and cut into 1" pieces

Caramel Apple Glaze

1 cup brown sugar
¼ cup apple cider
¼ cup butter

Apple Cider Drizzle

1 cup powdered sugar
2 TBS apple cider

Instructions

Apple Monkey Bread

Preheat oven to 350 degrees.
Spray bundt cake pan well with non-stick cooking spray.
Cut all 16 biscuits into quarters.
2 cans refrigerated biscuits
Melt ¼ cup butter in the microwave in a large bowl.
1/4 cup butter
Mix 1/2 cup sugar, cinnamon, and apple pie filling in a quart sized ziplock bag.
1/2 cup sugar, 1 tsp cinnamon, 1 tsp apple pie filling
Add all cut biscuit pieces into the melted butter and toss until each piece is completely coated. Drop each piece of butter coated biscuit into the plastic bag and shake around until well coated. Then place in a large bowl. Do in small batches to avoid dough sticking together.
Toss apples in the remaining cinnamon sugar mixtures (from the bag) and add to the dough pieces. Gently mix together the dough pieces and apples then pour the entire bowl into the prepared bundt cake pan.
2 apples

Caramel Apple Sauce

In a medium saucepan, mix brown sugar, apple cider, and butter together then heat over medium heat. Boil for 3 minutes to thicken the mixture.
1 cup brown sugar, 1/4 cup apple cider, 1/4 cup butter
Remove apple caramel sauce and immediately pour over top of the biscuit dough.
Bake monkey bread in the oven for 35-40 minutes or until nicely browned and fully cooked.
Remove from the oven and allow to cool in the pan for 10 minutes.
Place the plate you want to serve the monkey bread on over the bottom of the Bundt pan and while pressing the plate down tightly, flip the Bundt pan over. If you sprayed the pan well enough, the Bundt pan should come right out.

Apple Cider Drizzle

Combine the apple cider and powdered sugar together until well combined.
Let the monkey bread cool for about five minutes then drizzle the apple cider drizzle all over the top. Serve warm.
1 cup powdered sugar, 2 TBS apple cider

Notes

Be gentle when mixing the biscuit dough and apples together. If you mix it too hard, you risk breaking the dough or apples and losing the monkey bread pieces.

Make sure to spray the bundt pan really well with a non-stick cooking spray, even if you’re using a non-stick pan. You want it to just fall out of the pan, not stick.

Dip and coat the biscuit pieces in small pieces to keep them from sticking together. You can place them all together in the bowl afterwards but coat them in small bunches.

Press the plate down firmly while flipping the bundt cake pan over so the monkey bread transfers nicely, otherwise it may break as it drops onto the pan.

Make sure your biscuit pieces are well cut and separated when you toss them from the butter into the cinnamon sugar mixture. You don’t want them to clump together or you’ll end up with pockets of dough that aren’t coated well.

Store any leftovers of your apple monkey bread by either wrapping them in plastic wrap and refrigerating (if there's a lot left) or placing them in an airtight container in the refrigerator. It stores well for up to five days.

Flip the monkey bread onto a raised plate to keep the caramel apple glaze from oozing off the plate.

Nutrition