Apple Cinnamon Monkey Bread

This easy Apple Cinnamon Monkey Bread is made with refrigerated biscuit dough, fresh apples and warm cinnamon sugar, all baked in a gooey brown sugar caramel sauce. Finished with a sweet vanilla glaze, this Apple Monkey Bread is perfect for fall breakfast, brunch or dessert.

this recipe!

Try my cinnamon roll apple cobbler and apple pie bars next!

Why You’ll Love This Recipe

• Easy shortcut recipe: Refrigerated biscuit dough means no yeast, kneading or rising time.
• Perfect fall flavors: Fresh apples, cinnamon, apple pie spice and brown sugar create a warm, gooey treat.
• Great for sharing: Serve it warm for fall brunch, Thanksgiving breakfast, Christmas morning or dessert.

Ingredients You’ll Need

• 2 (16.3-oz) cans refrigerated biscuit dough (I love to use Grands)
• 2 medium Granny Smith apples, peeled, cored, and diced into small pieces (about 2 cups)
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon apple pie spice
• ¾ cup unsalted butter
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Vanilla Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Step by Step Instructions

STEP ONE – Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with shortening or non-stick cooking spray.

STEP TWO – Peel, core, and dice the apples into small pieces, then set aside. Open the biscuit dough and cut each biscuit into 4 equal pieces.

STEP THREE – Add the granulated sugar, cinnamon, and apple pie spice to a large zip-top bag or bowl. Stir to combine.

STEP FOUR – Working in batches, add the biscuit pieces and toss until evenly coated with the cinnamon sugar mixture.

STEP FIVE – Layer half of the coated biscuit pieces in the prepared Bundt pan. Add the diced apples, then top with the remaining biscuit pieces.

STEP SIX – Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, vanilla extract, and salt. Cook for 1–2 minutes, until smooth and combined.

STEP SEVEN – Slowly pour the brown sugar-butter mixture evenly over the biscuit pieces and apples.

STEP EIGHT – Bake for 40–45 minutes, or until golden brown and the center is fully cooked.

STEP NINE – Allow the monkey bread to cool in the pan for 10–15 minutes before carefully turning it out onto a serving plate.

STEP TEN – In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add additional milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.

STEP ELEVEN – Drizzle the vanilla glaze over the monkey bread just before serving.