Description

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.

Ingredients

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

1/2 teaspoon apple pie spice

3/4 cup unsalted butter

1 cup packed brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Vanilla Glaze:

1 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with shortening or non-stick cooking spray.
Peel, core, and dice the apples into small pieces, then set aside. Open the biscuit dough and cut each biscuit into 4 equal pieces.
Add the granulated sugar, cinnamon, and apple pie spice to a large zip-top bag or bowl. Stir to combine.
Working in batches, add the biscuit pieces and toss until evenly coated with the cinnamon sugar mixture.
Layer half of the coated biscuit pieces in the prepared Bundt pan. Add the diced apples, then top with the remaining biscuit pieces.
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.
Slowly pour the brown sugar-butter mixture evenly over the biscuit pieces and apples.
Bake for 40–45 minutes, or until golden brown and the center is fully cooked.
Allow the monkey bread to cool in the pan for 10–15 minutes before carefully turning it out onto a serving plate.
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.
Drizzle the vanilla glaze over the monkey bread just before serving.

Notes

Store covered for up to 2 days at room temperature or store leftovers in an airtight container for up to 5 days.

Freeze cooled monkey bread tightly wrapped for up to 2 months.

Warm individual pieces in the microwave for 15-20 seconds or heat in the oven until soft.

Make Ahead: Prepare the monkey bread through the assembly step. Cover tightly and refrigerate overnight. Allow it to sit at room temperature for about 30 minutes before baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American