Get ready for a warm, gooey, pull-apart treat that fills your kitchen with the heavenly scent of cinnamon, brown sugar, and baked apples. This Apple Pie Monkey Bread is the love child of a classic monkey bread and your favorite slice of apple pie. It’s sticky, sweet, and gloriously messy—in the best possible way. Whether you serve it as a decadent breakfast or a cozy dessert, one thing’s for sure: you’re going to want seconds.

Behind the Recipe

This recipe was born during a crisp fall weekend, when I had a tube of biscuit dough, some apples that needed using up, and a craving for something warm and sweet. What started as a “let’s just see what happens” kind of dish turned into a family favorite. Now, it’s our go-to for holidays, brunches, and those rainy Sundays when only something cinnamony and sticky will do.

Recipe Origin or Trivia

Monkey bread has been around for generations, originally called “arany galuska” in Hungarian kitchens, made from balls of yeasted dough rolled in butter and sugar. The American twist came in the 1950s with the introduction of canned biscuit dough, making it easier and quicker. This version layers in the nostalgic flavor of apple pie—an all-American classic—by adding fresh apples, brown sugar, and a drizzle of vanilla glaze. It’s a warm hug in every bite.

Why You’ll Love Apple Pie Monkey Bread

This isn’t just a dessert—it’s an experience. Here’s why it deserves a spot in your kitchen:

Versatile: Perfect for breakfast, dessert, or holiday brunch.

Budget-Friendly: Uses simple pantry staples and store-bought dough.

Quick and Easy: No kneading, no rising—just layer, bake, and devour.

Customizable: Add nuts, switch fruits, or play with spices.

Crowd-Pleasing: Pull-apart fun means everyone gets a gooey bite.

Make-Ahead Friendly: Prep the night before and bake fresh in the morning.

Great for Leftovers: Reheat slices in the microwave and it’s just as good.

Chef’s Pro Tips for Perfect Results

Want that bakery-style texture and flavor at home? Try these pro tricks:

Dice the apples small so they cook evenly and nestle into the dough.
Use a bundt pan to create that beautiful ring shape and even baking.
Brush the pan with melted butter and dust with cinnamon sugar for extra crust.
Let it cool slightly before flipping—this helps the caramel set without sticking.
Drizzle the glaze while warm so it soaks into every crevice.

Kitchen Tools You’ll Need

No fancy gadgets here—just a few essentials to get that gooey masterpiece on the table:

Bundt pan: For the signature ring shape and even baking.

Mixing bowls: To toss the dough balls and mix the glaze.

Small saucepan: For melting the buttery sugar mixture.

Whisk: To stir up a silky-smooth glaze.

Rubber spatula: Great for scraping sticky bits and spreading evenly.

Ingredients in Apple Pie Monkey Bread

Every ingredient in this recipe plays a part in building a cozy, apple-pie-meets-caramel-roll flavor bomb. Here’s what you’ll need:

Refrigerated Biscuit Dough: 2 cans (16 oz total). The base of the bread, soft and fluffy with minimal effort.
Diced Apples: 2 medium apples, peeled and chopped. Adds juicy bursts of sweetness in every bite.
Ground Cinnamon: 2 teaspoons. Brings warmth and spice.
Granulated Sugar: 1/2 cup. Coats the dough for a sweet crust.
Brown Sugar: 3/4 cup packed. Melts into a rich caramel glaze.
Unsalted Butter: 1/2 cup (1 stick). Gives richness and helps create that sticky pull-apart magic.
Vanilla Extract: 1 teaspoon. Rounds out the sweetness with depth.
Powdered Sugar: 1 cup. For the finishing glaze.
Milk: 2–3 tablespoons. Thins the glaze to the perfect drizzling consistency.

Ingredient Substitutions

Make it your own with these easy swaps:

Biscuit Dough: Use cinnamon rolls or crescent roll dough for a twist.
Apples: Try pears, peaches, or a mix of fruits.
Butter: Use plant-based butter for a dairy-free version.
Milk: Swap with almond, oat, or any non-dairy milk.
Brown Sugar: Use coconut sugar for a deeper flavor.

Ingredient Spotlight

Diced Apples: Use firm varieties like Honeycrisp or Granny Smith. They hold up well during baking and offer a sweet-tart punch that balances the richness.

Brown Sugar: It’s the secret behind that gooey, caramel-like coating that turns this dish from good to irresistible.

Instructions for Making Apple Pie Monkey Bread

Here’s how to create that sticky, cinnamon-coated, apple-stuffed perfection from start to finish:

Preheat Your Equipment:
Set your oven to 350°F. Grease a bundt pan generously with butter or nonstick spray.
Combine Ingredients:
In a large bowl, mix granulated sugar and 1 teaspoon of cinnamon. Cut each biscuit into quarters, then roll each piece in the cinnamon sugar to coat.
Prepare Your Cooking Vessel:
Layer half the coated dough balls in the bundt pan. Sprinkle half the diced apples on top. Repeat with remaining dough and apples.
Assemble the Dish:
In a small saucepan, melt butter over medium heat. Stir in brown sugar, remaining cinnamon, and vanilla. Cook for 2 minutes, then pour evenly over the biscuit mixture in the pan.
Cook to Perfection:
Bake for 35–40 minutes or until golden brown and bubbling. Let it cool in the pan for 10 minutes.
Finishing Touches:
Place a plate over the pan and invert carefully to release the bread. In a bowl, whisk powdered sugar and milk to make a glaze. Drizzle generously over warm monkey bread.
Serve and Enjoy:
Serve warm and pull apart with your hands or slice with a knife. It’s sticky, sweet, and everything cozy.

Texture & Flavor Secrets

The bread is soft and pillowy on the inside, with a caramelized, sticky crust on the outside. The apples melt slightly into the dough, giving bursts of juicy sweetness. The glaze soaks into the crevices and adds a smooth vanilla finish. It’s chewy, gooey, and crunchy in all the right places.

Cooking Tips & Tricks

Make the most of your monkey bread with these smart ideas:

Use cold dough for easier cutting and coating.
Line a baking sheet under the bundt pan to catch any caramel drips.
Let it rest before flipping to avoid a sticky disaster.
Make extra glaze—it disappears fast.

What to Avoid

Avoid these common mistakes for the best results:

Don’t overbake or it will dry out—check at 35 minutes.
Avoid using soft apples—they’ll turn mushy and disappear.
Don’t skip greasing the pan well or you’ll lose half the loaf.

Nutrition Facts

Servings: 10–12
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can assemble the bread the night before, cover tightly, and refrigerate. Bake it fresh the next morning. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave. For a crispier bite, warm slices in the oven at 300°F for 10 minutes.

How to Serve Apple Pie Monkey Bread

This showstopper is perfect on a cake stand or pretty plate. Serve warm with extra glaze on the side, or even a scoop of vanilla ice cream if you’re going full dessert mode. It pairs beautifully with hot coffee, cider, or chai.

Creative Leftover Transformations

Got a few pieces left? Here’s what to do:

Monkey Bread Parfaits: Layer with whipped cream or yogurt and fruit.
Apple Bread Pudding: Cube leftovers and bake with a custard base.
Ice Cream Sundae Base: Reheat and top with a scoop of vanilla and caramel drizzle.

Additional Tips

Add chopped pecans or walnuts between the dough layers for crunch.
Sprinkle a pinch of sea salt into the glaze for contrast.
Dust with cinnamon before serving for a bakery-style look.

Make It a Showstopper

Place it on a white cake stand, drizzle extra glaze at the table, and sprinkle with powdered sugar. Add apple slices or cinnamon sticks around the base for a seasonal touch. A little presentation goes a long way.

Variations to Try

Caramel Apple Version: Swap glaze with caramel sauce and top with flaky salt.
Maple Glazed: Replace milk with maple syrup in the glaze.
Cinnamon Roll Inspired: Use cinnamon roll dough and add cream cheese drizzle.
Pumpkin Spice Monkey Bread: Add pumpkin puree and pumpkin pie spice to the butter mix.
Savory Twist: Skip the sugar, use cheese and herbs for a brunch bread.

FAQ’s

Q1: Can I make this in a regular cake pan?

A bundt pan works best, but a loaf or round cake pan can be used in a pinch.

Q2: What kind of apples are best?

Granny Smith, Honeycrisp, or Fuji hold their shape and flavor well.

Q3: Can I make this without biscuit dough?

Yes, use homemade yeast dough or frozen bread dough if you prefer.

Q4: Can I freeze it?

It’s best fresh, but you can freeze slices and reheat individually.

Q5: Can I prep the night before?

Absolutely. Assemble and refrigerate, then bake in the morning.

Q6: Do I have to peel the apples?

Peeling is recommended for a smoother texture, but it’s optional.

Q7: Can I add nuts?

Yes, chopped pecans or walnuts add great texture and flavor.

Q8: How do I store leftovers?

Keep covered in the fridge for up to 3 days.

Q9: What’s the best way to reheat?

Microwave for 15–20 seconds or bake at 300°F for 10 minutes.

Q10: Can I use crescent roll dough instead?

Yes, but expect a slightly flakier texture.

Conclusion

Apple Pie Monkey Bread is the kind of treat that brings everyone to the table, sticky fingers and all. It’s warm, sweet, and full of fall flavor—but honestly, it’s perfect any time of year. Whether you’re baking for brunch or dessert, this pull-apart beauty is guaranteed to be the star of the spread.