Introduction

Apple Fritter Monkey Bread is a delightful twist on a classic treat, combining tender biscuit pieces with sweet spiced apples and a buttery caramel sauce. This pull-apart bread makes a perfect brunch or dessert that’s fun to share and easy to make.

A close-up of a sticky, glossy caramel apple bundt cake with multiple layers of soft, golden brown cake pieces mixed with tender, cinnamon-spiced apple chunks. The top layer is covered with a thick, shiny caramel sauce that drips slightly down the sides, adding a rich amber color. The cake is placed on a simple white plate, sitting on a white marbled surface with a soft background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups peeled and diced apples
¼ cup brown sugar, packed
3 teaspoons ground cinnamon, divided
¾ cup granulated sugar
32 ounces refrigerator biscuits (2 packs)

For the sauce:

½ cup butter, melted (1 stick)
1 cup brown sugar, packed
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Grease a 12-cup bundt pan with non-stick cooking spray and set it aside.
Step 2: In a small bowl, mix the diced apples with ¼ cup brown sugar and 1 teaspoon of ground cinnamon. Set this mixture aside to marinate.
Step 3: In a large mixing bowl, whisk together the granulated sugar and the remaining 2 teaspoons of cinnamon. Open the biscuit packages and cut each biscuit into 4 pieces.
Step 4: Toss the biscuit pieces in the cinnamon sugar mixture until they are fully coated.
Step 5: Layer one-third of the apple mixture into the bottom of the bundt pan, then add one-third of the coated biscuit pieces on top. Repeat these layers two more times until all of the apples and biscuits are used.
Step 6: In a small bowl, combine the melted butter, 1 cup brown sugar, and vanilla extract to create the sauce. Pour this sauce evenly over the layered biscuits and apples in the bundt pan.
Step 7: Bake the monkey bread in the preheated oven for 50 to 60 minutes. Check at 45 minutes, and if the top is browning too quickly, cover it loosely with foil for the remainder of the baking time.
Step 8: Let the bread cool in the pan for about 10 minutes before carefully turning it out onto a serving plate.
Step 9: Serve warm and enjoy the gooey, cinnamon-sweet goodness.

Tips & Variations

For extra flavor, add chopped nuts or raisins to the apple and biscuit layers.
Use Granny Smith apples for a tart contrast or Fuji apples for added sweetness.
If you prefer a less sweet bread, reduce the brown sugar in the sauce by a quarter cup.
Serve with a drizzle of vanilla glaze or a scoop of vanilla ice cream for an indulgent treat.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 4 days and reheat in the oven at 300°F for 10 minutes to regain warmth and softness. This bread tastes best when served warm.

How to Serve

The image shows a close-up of a slice of bread pudding on a white plate. The bread pudding has several layers: the bottom layer is soft, light beige bread soaked with a creamy, cinnamon-spiced custard, followed by chunks of golden caramelized apples, topped with a sticky, glossy brown caramel sauce, giving it a shiny look. Behind the plate, there is a white bowl holding the rest of the bread pudding, which is rounded in shape and rich golden brown in color from the caramelized top. A silver fork rests on the plate, touching the pudding, with a white marbled background behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, homemade biscuit dough works well and can provide a fresher flavor, just be sure the dough is firm enough to hold when cut into pieces.

Can I prepare the monkey bread ahead of time?

Absolutely. You can assemble the bread the night before, cover it tightly, and refrigerate. Bake it fresh the next day, adding a few extra minutes to the baking time if still chilled.

Apple Fritter Monkey Bread Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

This Apple Fritter Monkey Bread is a delightful pull-apart treat featuring layers of cinnamon-sugared biscuit pieces and tender, sweet apples. Baked in a bundt pan with a rich buttery brown sugar vanilla sauce poured over, this warm and gooey dessert is perfect for breakfast, brunch, or a comforting snack.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Apple Mixture

2 cups peeled and diced apples
¼ cup brown sugar, packed
3 teaspoons ground cinnamon, divided

Dough Coating

¾ cup granulated sugar
32 ounces refrigerator biscuits (2 packs)

Sauce

½ cup butter, melted (1 stick)
1 cup brown sugar, packed
1 teaspoon vanilla extract

Instructions

Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with non-stick cooking spray to prevent sticking and set aside.
Mix apples: In a small bowl, combine the peeled and diced apples with ¼ cup of packed brown sugar and 1 teaspoon of ground cinnamon. Stir gently to mix and set this mixture aside to marinate the flavors.
Coat biscuit pieces: In a large mixing bowl, whisk together the granulated sugar and the remaining 2 teaspoons of ground cinnamon. Open your biscuit dough packages and cut each biscuit into four pieces. Toss all the biscuit pieces in the cinnamon sugar mixture until they are fully coated and evenly covered.
Layer ingredients in pan: Start by scooping one-third of the cinnamon apple mixture into the bottom of the prepared bundt pan. Then add one-third of the coated biscuit pieces on top of the apples. Repeat these layers two more times, finishing with the biscuit pieces on top.
Make and pour sauce: In a small bowl, whisk together the melted butter, packed brown sugar, and vanilla extract until smooth. Pour this sauce evenly over the entire layered biscuit and apple mixture in the bundt pan, allowing it to seep down throughout.
Bake the monkey bread: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. At about the 45-minute mark, check if the top is browning too quickly; if it is, tent the pan loosely with foil to prevent burning while continuing to bake until done.
Cool and serve: Once baked, remove the monkey bread from the oven and allow it to cool in the pan for about 10 minutes. Carefully invert the bundt pan onto a serving plate to release the monkey bread. Serve warm to enjoy the gooey, cinnamon apple goodness at its best.