This Apple Cinnamon Monkey Bread is the perfect fall breakfast treat. It’s made with fluffy pull-apart biscuit bites and ooey gooey caramel apple sauce that bakes into every nook and cranny.
Jump to:
- Easy Apple Cinnamon Monkey Bread
- Best Apples to Use
- Ingredients in Apple Cinnamon Monkey Bread
- How to Make Apple Cinnamon Caramel Monkey Bread
- Do I Have To Use a Bundt Pan?
- How to Store Homemade Apple Cinnamon Monkey Bread
- Tips for Making the Best Apple Cinnamon Monkey Bread with Biscuits
- Apple Cinamon Monkey Bread Recipe
Easy Apple Cinnamon Monkey Bread
Tis the season to serve all things apple 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. 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.
Serve as is, or garnish with toasted pecans for a simple upgraded presentation.
Best Apples to Use
We recommend using tart, crisp apple varieties for this recipe. 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 Honey Crisp.
Ingredients in Apple Cinnamon Monkey Bread
- Refrigerated Biscuits - you can use any brand of the refrigerated, canned biscuit dough. Personally we like the Pillsbury Grands brand which you can find at just about any grocery store.
- Cinnamon - any kind of ground cinnamon will work.
- Sugar - you want to use regular granulated sugar.
- Butter - unsalted butter will taste best in this recipe.
- Brown Sugar - we use light brown sugar in this recipe.
- Cream - any type of heavy whipping cream will work.
- Salt - we like to use sea salt.
- Vanilla Extract - pure vanilla extract tastes best.
- Apples - these should be peeled and diced.
How to Make Apple Cinnamon Caramel Monkey Bread
- 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. Serve warm and enjoy!
Do I Have To Use a Bundt Pan?
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.
How to Store Homemade Apple Cinnamon Monkey Bread
If you have any leftover Apple Cinnamon Monkey Bread, store in an airtight container or cover with aluminum foil and keep in the fridge for up to 2 days.
We recommend reheating your leftovers, either in the microwave or in a low oven, until warm.
Tips for Making the Best Apple Cinnamon Monkey Bread with Biscuits
- 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 Apple Cinnamon 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.
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!
Here are some more apple recipes that we love!
- Apple Cinnamon French Toast Bake
- Caramel Apple Crisp with Crunch Oat Topping
- Best Sausage and Apple Stuffing
- Homemade Caramel Apples
- Snowman Caramel Apples
- Apple Pie Recipe
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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!
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