This apple monkey bread is a soft and tender pull apart that is loaded with cinnamon apples, and a sweet caramel sauce. It’s a delicious option for breakfast, or dessert!
This pull-apart bread is a delicious fall breakfast, or sweet treat option. You have sweet pieces of soft, and fluffy bread surrounded by apple chunks, and all coated in a delicious cinnamon, and brown sugar caramel mixture.
It would be a great option for a special fall breakfast or brunch, especially fun for Thanksgiving breakfast, Christmas breakfast, or even Halloween if you like to do something special that morning. But it’s also a great option for the whole year too.
It’s easy to make thanks to using refrigerated biscuit dough so you don’t have to worry about making up your own batch of dough. And it’s a great option when you don’t have a lot of time. It comes together with just a few minutes of work, and is ready to dig into in about 1 hour tops.
- Refrigerated Biscuit Dough: Makes this treat extra easy by not having to make a homemade dough, I usually use Pillsbury, but any brand will work.
- Unsalted Butter: Helps thin the sauce and give’s it a delicious buttery flavor.
- Brown Sugar: I usually use light brown sugar, but dark brown would work too – this gives the sauce a perfect caramely flavor.
- Granulated Sugar: Helps to sweeten the rolls.
- Vanilla Extract: Adds just a little flavor.
- Ground Cinnamon: Nothing says fall like apples and cinnamon, and this adds the perfect flavor to this sweet treat.
- Apples: Peel, core, and dice some fresh apples to add a nice fall flavor to this delicious monkey bread. My favorite apples to use are honeycrisp apples, or granny smith apples.
How to make Apple Fritter Monkey Bread?
- Peel the apples, and dice them up into small pieces, and discard the core. Add the chopped apples to a medium bowl and add in the brown sugar and cinnamon. Toss them all together until the apples are fully coated in the sugar mixture.
- Cut your biscuits into 4 to 6 pieces.
- Add the dough pieces and cinnamon and sugar to a large ziplock bag, or a large bowl, and shake them up, and toss them together until the pieces are evenly coated in the mixture.
- Add about 1/3 of the apple mixture to the pan, set the rest aside.
- Then top the apple pieces with about 1/3 of the biscuit pieces. Repeat with more apples, a second layer of biscuits, more apples and the remaining biscuits
- Add melted butter, brown sugar and vanilla to a medium bowl and stir them together until you have a saucy mixture. Pour the sauce evenly over the top of the biscuits in the pan.
- Bake the monkey bread until the top is golden brown and the pieces are cooked through. Let the bread cool for a few minutes in the pan, then flip the pan over onto a large plate. (One easy way to do this is put the plate upside down over the pan like a lid then flip them both over together so everything in the bundt comes out onto the plate right side up. Enjoy warm!
Tips and Tricks:
- Try adding 1/2 cup of chopped pecans or walnuts to the mixture when you add in the apple pieces.
- Swap canned cinnamon rolls for the biscuit dough called for in this recipe, for an extra burst of cinnamon throughout.
- You can also used frozen yeast dinner rolls that are thawed, but don’t need to have risen fully. Cut them into 4 pieces each. Once in the pan, cover it with plastic wrap then let the dough balls rise for about 1 hour.
- If the bottom/top of your monkey bread starts to get too dark before you think the middle is done, cover it loosely with foil.
- Try topping the monkey bread with an easy powdered sugar icing. Mix together 1 cup confectioners sugar, a dash of vanilla extract, and 3-4 TBS of heavy cream or milk. Then drizzle it over the top of the baked monkey bread.
Frequently Asked Questions:
What kind of apples to use?
I usually prefer using a tart, and crisp apple for baking. The tartness of the apple pairs nicely with the sweet cinnamon caramel sauce in this recipe. The best apples for this recipe are honey crisp, or granny smith. But you can also use fuji apples.
Do you have to use a bundt pan for monkey bread?
If you don’t have a bundt pan, you can use two loaf pans for this recipe instead. Make sure to grease both of the pans well, and watch the baking time for this as a different pan will effect the time needed. Test the done-ness of the roll pieces with a toothpick. You could also cut the recipe and make the recipe in a single loaf pan.
You can also use a tube cake pan, like you’d use for an angel food cake.
You could also make mini monkey breads by placing 5 to 6 pieces, and a small amount of apple pieces, into greased muffin tin spots, and dividing the caramel sauce evenly over the top of them. You’ll be able to fill about 16 muffin cups.
How to store Monkey Bread?
Store any leftovers in an airtight container in the fridge for up to 2 days. The leftovers can be reheated in the oven, airfryer, or microwave until warm!
This apple monkey bread is a delicious treat, breakfast, or brunch option. It’s got delicious cinnamon, caramel, and apple flavors in every bite of it’s tender pull apart bread pieces.
For more Monkey Bread Recipes:
- Cinnamon Roll Monkey Bread
- Classic Monkey Bread
- Banana Bread Monkey Bread // Life in the Lofthouse
- Pizza Monkey Bread // The Girl Who Ate Everything
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Apple Fritter Monkey Bread
For the Apples:
- 2 cups diced apples (peeled and cored too)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
For the Bread Pieces:
- 32 oz refrigerated biscuits
- 3/4 cup granulated sugar
- 1 TBS ground cinnamon
For the Caramel Sauce:
- 1/2 cup unsalted butter (1 stick)
- 1 cup brown sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Spray a 12 cup bundt cake pan with nonstick spray.
For the Apples:
- Peel the apples, and remove the apple cores. Dice the remaining apple into small pieces.
- Add the brown sugar and cinnamon to the apple pieces and toss them together until the apples are fully coated in the sugar mixture. Set it aside.
For the Bread Pieces:
- Open up the canned biscuits, and cut them into 6 pieces if using Grands! Biscuits, or 4 pieces each if using regular.
- Add the dough pieces, sugar, and cinnamon to a large bowl or zip top bag and toss them together until the pieces are evenly coated in the mixture. Separate any pieces that stuck together and make sure they get coated too.
- Add about 1/3 of the apple pieces to the bottom of the prepared bundt pan.
- Top the apple pieces with about 1/3 of the biscuit pieces.
- Repeat with more apples, more biscuits, more apples, and the final biscuits.
For the Caramel Sauce:
- Add the melted butter, brown sugar, and vanilla to a medium bowl and stir them together until you have a saucy caramel mixture.
- Pour the caramel sauce over the top of the biscuit pieces in the pan.
- Bake the monkey bread in the preheated oven for 50-60 minutes, or until the dough is cooked through (the bottom and middle pieces will take longer to bake). Cover the pan with foil for the last 10 minutes or so if needed if the top/bottom is getting to brown.
- Remove the pan from the oven and let the bread cool in the pan for about 5-10 minutes.
- Carefully flip the monkey bread over onto a large plate. Serve warm.