Description
This Apple Pie Monkey Bread is gooey, sweet, and bursting with warm cinnamon and juicy apple flavor. It’s a pull-apart treat perfect for breakfast, brunch, or dessert that brings cozy comfort in every bite.
Ingredients
Scale
- 2 cans refrigerated biscuit dough (16 oz total)
- 2 medium apples, peeled and diced
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F and grease a bundt pan generously.
- In a bowl, mix granulated sugar and 1 teaspoon cinnamon. Cut biscuit dough into quarters and roll each piece in cinnamon sugar.
- Layer half of the coated dough in the bundt pan, followed by half of the diced apples. Repeat with remaining dough and apples.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, remaining cinnamon, and vanilla extract. Cook for 2 minutes.
- Pour butter mixture evenly over the dough and apples in the pan.
- Bake for 35–40 minutes, until golden and bubbling. Let cool for 10 minutes before inverting onto a serving plate.
- Whisk powdered sugar and milk in a bowl until smooth. Drizzle glaze over warm monkey bread and serve immediately.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture.
- Don’t overbake—check at 35 minutes to avoid drying out the bread.
- Let it rest before flipping to prevent sticking and help the caramel set.