Apple Monkey Bread
Experience the goodness of Apple Monkey Bread. This delicious pull-apart bread is made with fresh apples, cinnamon, and scanned biscuit for a simple treat.
Servings: 16 Servings
Calories: 369kcal
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!
Notes
Any firm apple will work with this recipe, such as Granny Smith, Honeycrisp or Fuji.
The flaky, layers biscuits are best for monkey bread, but any canned biscuits will work.
Store the leftover Apple Monkey Bread covered, on the counter or in the refrigerator for up to 3 days.
Nutrition
Calories: 369kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 585mg | Potassium: 170mg | Fiber: 1g | Sugar: 30g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg