This Apple Monkey Bread is a deliciously sweet and easy dish that makes the perfect breakfast or dessert! With just a few ingredients and minimal prep time, this pull-apart bread is soft, gooey, and bursting with apple chunks and warm spices. One bit and this will become your favorite fall treat!
Monkey bread. Have you ever had it? Or even heard of it?
To me, it’s one of the most deliciously sweet, addictingly (yep, that’s a word) easy dishes that I’ve ever had. I mean, pre-made biscuits, tossed in a cinnamon sugar mixture, coated with brown sugar and butter, and then baked until bubbly and golden. You really can’t get much easier than that, right?
But, even though I love monkey bread, I’ve only made it a few times, mainly because I lose ALL self-control around this dish. I can barely contain myself as it’s hot from the oven and oozing with that caramel brown sugar goodness. Mmm mmm good!
So, when I had the idea to take the classic monkey bread dish and give it a unique fall twist, this Apple Monkey Bread lasted all of five minutes in my house. It was just that good!
Oh, and side note, the hubster had never heard of (or tasted) monkey bread before I made this apple pie version. But, no worries, he’s now an official monkey bread convert….whew!
If you like monkey bread, then I guarantee that you’ll go crazy over this Apple Pie Monkey bread. Warm, gooey, and topped with a sweet vanilla glaze. What more could you ask for?
Once you smell this monkey bread baking, you’ll be anxiously awaiting it to be done. It’s best warm from oven, and oozing with a warm, caramel-y flavor. It’s also fun to eat! You can simply pull the chunks apart and devour, or slice it and eat with a fork!
So, if you’re looking for a new, decadent breakfast or dessert for the fall, then this Apple Pie Monkey Bread is it!
Ingredients in Apple Monkey Bread
The ingredients are mostly the same as traditional monkey bread with biscuits, but I rolled the dough in a mixture of brown sugar, white sugar, and cinnamon to give it a hint of a deeper flavor.
And then comes the apple pie flavors, and there’s the glaze. I couldn’t help but top the monkey bread with a decadent vanilla glaze. It’s like the icing on the cake, err, bread!
Here’s everything you’ll need to make this apple monkey bread with canned biscuits:
- Brown sugar
- Granulated sugar
- Refrigerated biscuits
- Apple pie filling
- Unsalted butter
- Heavy cream
- Powdered sugar
- Vanilla bean paste (or extract)
How to Make Apple Monkey Bread
This apple cinnamon monkey bread is a deliciously sweet and easy dish that makes the perfect breakfast or dessert! With just a few ingredients and minimal prep time, this pull-apart bread is soft, gooey, and bursting with apple chunks and warm spices. One bite and this will become your favorite fall treat!
- Separate each biscuit and cut into quarters.
- Roll each biscuit piece into a cinnamon-sugar mixture.
- Place about half of the biscuit pieces into a greased bundt pan.
- Spoon about half of apple pie filling over biscuits. Top with remaining biscuit pieces, followed by rest of apple pie filling.
- Whisk together additional brown sugar and melted butter. Pour over the biscuits.
- Bake until the biscuits are golden and slightly set in the center.
- Invert the monkey bread, then drizzle with vanilla glaze.
How to Store Monkey Bread
This easy apple monkey bread should be sealed inside a zip-top bag and stored at room temperature. It will last up to 2 days.
Tips for Making This Easy Monkey Bread
- I used canned apple pie filling because I love the slightly sweetened flavor and ease of just popping open a can. But, feel free to cut up some fresh apples if you prefer!
- You’ll want to buy pre-made refrigerated biscuits for this recipe, not the frozen kind.
- You can omit the vanilla glaze, if desired … but this easy monkey bread is much better with it!
Looking for more apple desserts? I’ve got you covered!
- Caramel Apple Crisp
- Crockpot Apple Dump Cake
- Apple Danish with Caramel
- Glazed Apple Oatmeal Cookies
- Caramel Apple Pie Dip
Apple Monkey Bread
- ¼ cup light brown sugar , packed
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 cans (16 ounce) refrigerated biscuits
- 1 can (20 ounce) apple pie filling , roughly chopped
- 1 cup light brown sugar , packed
- ¾ cup unsalted butter , melted
- ¾ cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Preheat oven to 350F. Grease a 12-cup bundt pan with non-stick cooking spray. Set aside.
- In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Set aside.
- Separate each biscuit and cut into quarters. Roll each biscuit piece into the cinnamon sugar mixture. Place about half of the biscuit pieces in the prepared bundt pan.
- Spoon about half of apple pie filling over biscuits. Top with remaining biscuit pieces, followed by rest of apple pie filling. Set aside.
- To make the caramel sauce, add brown sugar and melted butter to a small bowl. Stir thoroughly to combine. Pour sauce over biscuits.
- Bake for 35-40 minutes, or until biscuits are golden and slightly set in the center. If biscuits brown too quickly, loosely cover the top of pan with foil.
- Remove from oven and let rest for 5 minutes. Then, take a plate or platter and invert pan onto it. Let sit for 5 minutes so that the sauce soaks into bread.
- To make the vanilla glaze, add powdered sugar, heavy cream, and vanilla extract to a small bowl. Stir to combine. Drizzle over warm bread. Serve immediately.