Apple Monkey Bread is an irresistible treat , for breakfast or dessert, that combines the classic flavors of cinnamon, sugar, and apples in a pull-apart bread.

Save this recipe?
Why we love this recipe
- Apple Monkey Bread is a wonderful treat that the family enjoys for a weekend breakfast and simple dessert or snack.
- Monkey bread is perfect to share at potlucks and family gatherings.
- The fresh apples and cinnamon in this recipes reminds us of apple pie and apple fritters.
- By using canned biscuits, this recipe is simple to prepare.
If you like recipes that kick up canned biscuits, give these Pesto Parmesan Biscuits a try for a delicious side dish. Or, sticky buns that can be made with canned biscuits or frozen parker house rolls.
Recipe Ingredients
- Large Canned Biscuits
- Butter
- Sugar
- Brown Sugar
- Cinnamon
- Vanilla Extract
- Fresh Apples
How to prepare this recipe
Preheat your oven to 350°F. Grease a 12-cup Bundt pan with non-stick cooking spray and set it aside.
- Mix diced apples with ¼ cup brown sugar and 1 teaspoon cinnamon in a small bowl; set aside.
- In a large mixing bowl, whisk together granulated sugar and 2 teaspoons ground cinnamon. Cut each biscuit into 4 pieces and toss them in the cinnamon sugar mixture until coated.
- Layer ⅓ of the apples in the prepared Bundt Pan.
- To the apples, add ⅓ of the biscuit pieces into the Bundt pan.
- Repeat layers until all the apples and biscuits are used.
- In another small bowl, combine sauce ingredients, then pour over the biscuits in the Bundt pan.
- Bake the monkey bread at 350°F for 50-60 minutes. Check at 45 minutes; if the top is getting too dark, cover with foil for the remaining baking time.
- Let the monkey bread cool in the pan for 10 minutes, then turn it out onto a plate to serve.
Enjoy the monkey bread warm!
Mom Tip
This Apple Monkey Bread recipe is best when fresh, however, you can freeze it for up to 3 months.
More delicious recipes using apples are my mom's old fashioned recipe for Raw Apple Cake, a great summertime dessert of apples with a Corn Flakes crunch topping, and muffins with apples and cinnamon.
Recipe FAQ's
Any firm apple will work, such as Granny Smith, Honeycrisp, or Fuji apples.
The leftover monkey bread can be kept at room temperature or refrigerated for up to three days.
The layered, flaky biscuits are best, but really any canned biscuit will work.
Other recipes you might like
Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Recipe
Apple Monkey Bread
Ingredients
Apple Monkey Bread
- 2 cups Apples peeled and diced
- ¼ cup Brown Sugar packed
- 3 teaspoons Cinnamon divided
- ¾ cup Granulated Sugar
- 32 ounces Refrigerator biscuits 2 packages
Sauce
- ½ cup Butter 1 stick, melted
- 1 cup Brown Sugar packed
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F.
- Grease a 12-cup bundt pan with non-stick cooking spray and set it aside.
- Mix diced apples with ¼ cup brown sugar and 1 teaspoon cinnamon in a small bowl; set aside.
- In a large mixing bowl, whisk together granulated sugar and 2 teaspoons ground cinnamon. Cut each biscuit into 4 pieces and toss them in the cinnamon sugar mixture until coated.
- Layer ⅓ of the apples and ⅓ of the biscuit pieces into the bundt pan. Repeat layers until all ingredients are used.
- In another small bowl, combine sauce ingredients, then pour over the biscuits in the bundt pan.
- Bake the monkey bread at 350°F for 50-60 minutes. Check at 45 minutes; if the top is getting too dark, cover with foil for the remaining baking time.
- Let the monkey bread cool in the pan for 10 minutes, then turn it out onto a plate to serve.
- Enjoy the monkey bread warm!
Leave a Reply