This Cinnamon Apple Monkey Bread is the perfect fall breakfast treat. It’s made with fluffy pull-apart biscuits, tender apples, and ooey gooey caramel sauce that bakes into every nook and cranny.
Serve as is, or garnish with toasted pecans for a simple upgraded presentation. And if you're looking for more delicious apple recipes, try our caramel apple cinnamon rolls, Apple Crisp, or Caramel Apple Punch.
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Apple Monkey Bread
Tis the season to serve all things apple, cinnamon, and caramel. Since we believe that a little dessert for breakfast never hurt anybody, this Apple Cinnamon Monkey Bread is basically what you get when you bake cinnamon rolls with apple pie filling. Yes, it’s that good and is the perfect dish to serve around Thanksgiving or any morning that you want to feel all warm and cozy.
This version isn’t much more involved than making our Easy Monkey Bread or our Cranberry Orange Monkey Bread. They both begin with canned refrigerated biscuits cut into pieces, rolled in cinnamon sugar and smothered in caramel sauce. This version just adds a little tart apple into the mix.
Key Ingredients
- Refrigerated Biscuits - you can use any brand of refrigerated, canned biscuit dough. Personally, we like the Pillsbury Grands brand which you can find at just about any grocery store.
- Cinnamon Sugar - this coats the biscuits and gives an irresistible flavor once baked.
- Brown Sugar - we use light brown sugar in this recipe. It mixed with the butter and cream to make a delicious caramel.
- Cream - any type of heavy whipping cream will work.
- Apples - use tart and crisp apples such as Granny Smith or Honeycrisp. These will balance the sweetness as well as hold their shape as they bake.
How to Make Apple Monkey Bread
- Roll the biscuits into small pieces. Open and separate the biscuit cans, then cut each biscuit into four pieces. Roll a handful of the cut biscuit pieces into the cinnamon and sugar mixture at a time, making sure to cover all the dough, then transfer to a separate large bowl and continue until all of the biscuit pieces are covered.
- Make the caramel sauce. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, cream, and salt, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and add the vanilla extract and apples. Stir to combine.
- Pour over the biscuits. Let the caramel apple mixture cool for a minute or so, then pour over the cinnamon sugar coated biscuit pieces in the bowl and gently toss to coat. Once they are evenly coated, spoon them into your prepared bundt pan, making sure they are filled evenly around the pan.
- Bake. Bake in a preheated 350 degree oven for 30-35 minutes (Note: if you use a dark bundt pan, you may need to bake for an extra 5-10 minutes), or until the edges are golden brown and the dough is cooked through.
- Invert and serve. Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Serve warm and enjoy!
Recipe Tips
- Work quickly with your refrigerated biscuits—they will rise best in the oven if they go in while still cool.
- Try substituting canned cinnamon rolls for the biscuits for an even sweeter version!
- Make sure to remove the monkey bread from the pan after 10 minutes or else the caramel sauce will start to solidify and stick to the pan. If you forget, you can toss it back into a warm oven for a couple of minutes and then invert it. Another trick - use a hair dryer on the hottest setting and blow it over the outside of the pan! Works like a charm.
- Place a cookie sheet under your pan to catch any drips!
- Serve on a rimmed plate so that the caramel doesn’t ooze over the edge.
- You could also drizzle it with some amazing cinnamon frosting for a fun twist.
Frequently Asked Questions
Bundt pans are the traditional pan to bake monkey bread in, but by no means are you limited to them. This recipe will also work great in a 9” x 13” baking pan or 2 loaf pans. You could even make individual servings by baking in cupcake tins!
Keep in mind that all of these different pans will have slightly different baking times, and the smaller the pan, the shorter the baking time.
Yes! Cover your cooled monkey bread with plastic wrap and aluminum foil and store frozen for up to 2 months. To thaw, transfer to the fridge overnight.
When making monkey bread with apples, I recommend using tart, crisp apple varieties. Granny Smith is a personal favorite because it’s tartness tastes great with the sweetness of the caramel, but it’s also a sturdy enough apple to hold up to the baking.
Other varieties that would work well are Fuji or Honeycrisp.
Storing and Reheating
- Refrigerator: If you have any leftover Apple Monkey Bread, store in an airtight container or cover with aluminum foil and keep in the fridge for up to 2 days.
- Freezer: wrap your monkey bread tightly with plastic wrap followed by aluminum foil and store frozen for up to 2 months. Thaw in the fridge overnight.
- To reheat: to reheat your leftovers, either in the microwave or in a low oven, until warm.
Apple Cinamon Monkey Bread Recipe
Ingredients
- 2 16.3-oz. cans Refrigerated Biscuits Pillsbury Grands or similar brand
- 1 Tablespoon Cinnamon
- ½ cup Granulated Sugar
- 6 Tablespoons Butter
- ⅔ cup Light Brown Sugar
- 3 Tablespoons Heavy Whipping Cream
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- 2 med Apples Granny Smith, or another "tart" apple
Instructions
- Preheat oven to 350 degrees F.
- Grease a bundt pan with non-stick cooking spray.
- In a small bowl, mix together the sugar and cinnamon and set aside.
- Open and separate the biscuit cans, then cut each biscuit into four pieces. Roll a handful of the cut biscuit pieces into the cinnamon and sugar mixture at a time, making sure to cover all the dough, then transfer to a separate large bowl and continue until all of the biscuit pieces are covered.
- Prepare apples by removing the skin and dicing into ¼" pieces, then set aside.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar, cream, and salt, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and add the vanilla extract and apples. Stir to combine.
- Let the caramel apple mixture cool for a minute or so, then pour over the cinnamon sugar coated biscuit pieces in the bowl and gently toss to coat. Once they are evenly coated, spoon them into your prepared bundt pan, making sure they are filled evenly around the pan.
- Bake in a preheated 350 degree oven for 30-35 minutes (Note: if you use a dark bundt pan, you may need to bake for an extra 5-10 minutes), or until the edges are golden brown and the dough is cooked through.
- Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Enjoy!
Nutrition
More Of The Best Apple Recipes
- Apple French Toast Bake
- Caramel Apple Crisp with Crunchy Oat Topping
- Best Sausage and Apple Stuffing
- Homemade Caramel Apples
- Snowman Caramel Apples
- Apple Pie Recipe
- Apple Cider Baked Donuts Recipe
- Cinnamon Twist Recipe
- More Bread Recipes
- More Holiday Recipes
- More Breakfast Recipes
This Apple Cinnamon Monkey Bread begins with canned refrigerated biscuits cut into pieces, rolled in cinnamon sugar and smothered in caramel sauce. It's the perfect fall breakfast treat!
Amy McKay
Can you use apple pie filling?
Virginia
Made this for breakfast turned out perfect! Great recipe!
Jill Baird
Hooray! So glad you loved it! Thanks for letting me know!