Apple Pie Monkey Bread
A delightful dessert combining warm apples and cinnamon in a fun, pull-apart format.
Ingredients
Dough and Filling
- 2 cans refrigerated biscuit dough (16 oz total)
- 2 medium apples, peeled and diced
- 2 teaspoons ground cinnamon
Sugars and Butter
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter
Extras
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F and grease a bundt pan generously.
- In a bowl, mix the granulated sugar and 1 teaspoon of cinnamon.
- Cut the biscuit dough into quarters and roll each piece in the cinnamon sugar mixture.
- Layer half of the coated dough in the bundt pan, followed by half of the diced apples. Repeat with the remaining dough and apples.
Cooking
- In a saucepan, melt the butter over medium heat.
- Stir in the brown sugar, the remaining cinnamon, and the vanilla extract. Cook for 2 minutes.
- Pour the butter mixture evenly over the dough and apples in the pan.
- Bake for 35–40 minutes, until golden and bubbling.
- Let cool for 10 minutes before inverting onto a serving plate.
Finishing Touch
- Whisk the powdered sugar and milk in a bowl until smooth.
- Drizzle the glaze over warm monkey bread and serve immediately.
Notes
Serve with vanilla ice cream, caramel sauce, or chopped nuts for added flavor. Store leftovers in an airtight container for up to two days at room temperature or refrigerate for up to a week. Can be frozen for up to three months.