Apple Monkey Bread

Close view of caramel-coated monkey bread with visible apple pieces.

A gooey pull apart monkey bread packed with tender apples, cinnamon sugar-coated biscuit pieces, and a buttery brown sugar glaze. It’s easy, cozy, and perfect for brunch or a weekend baking moment.

Course baked goods, Breakfast, brunch

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 355kcal

Author Kylee Ayotte

Equipment

Bundt pan

Ingredients

2 cans refrigerated flaky layers biscuits 16.3 oz each
1/2 cup white sugar
1 teaspoon ground cinnamon
1 cup peeled and chopped apples one medium apple
3/4 cup butter cut into pieces
3/4 cup brown sugar packed

Instructions

Preheat oven: Heat to 350°F. Grease a 12 cup bundt or fluted tube pan really well.
Cut and coat biscuits: Cut 2 cans refrigerated flaky layers biscuits into quarters (Cut each biscuit into 4 (~16 biscuits → ~64 pieces). Add 1/2 cup white sugar and 1 teaspoon ground cinnamon to a large zip top bag. Add pieces to the bag a handful at a time and shake to coat.
Layer in the pan: Add coated biscuit pieces to the pan, scattering 1 cup peeled and chopped apples throughout so everything is evenly layered.
Make the glaze: Melt 3/4 cup butter over low heat in a small saucepan. Whisk in the 3/4 cup butter until smooth. Pour evenly over the biscuits and apples.
Bake: Bake 30 to 40 minutes until the top is golden and the center pieces are no longer doughy.
Cool and invert: Cool 5 minutes in the pan, then turn out onto a serving plate. Scoop any stuck pieces back on top.
Serve: Enjoy warm.

Notes

Coat the biscuit pieces well so they don’t bake up dry.
Don’t pack the dough in too tightly or it won’t bake through.
Pour the glaze slowly so it seeps into all the gaps.
Let it cool a few minutes before flipping so it releases more cleanly.
If the top browns too fast, lay a piece of foil over it.

Nutrition