Easy Caramel Apple Monkey Bread Recipe

There are more than 600 recipes on this site. Not a single one is for monkey bread. Sure, we’ve covered scones and pancakes and waffles and more pancakes and doughnuts (a whole bunch-o-doughnuts), but no mention of everyone’s favorite sticky pull-apart bread that tugs on our taste buds and makes it impossible to stick to a single taste.

Easy Caramel Apple Monkey Bread Recipe

Monkey bread, I apologize for not giving you the proper time in the breakfast carb spotlight. And that changes right now with this quick and easy autumnal update on the classic starring quick-fix caramel sauce and tangy diced Granny Smith apples.

It’s sticky, it’s sweet and it’s easily shareable with two or 20 of your fellow pull-apart bread buffs. So grab the store-bought biscuit dough and start slicing those apples for my new go-to breakfast indulgence perfect for hectic weekday mornings and lazy weekend brunches alike.

Easy Caramel Apple Monkey Bread Recipe

Easy Caramel Apple Monkey Bread Recipe

Easy Caramel Apple Monkey Bread Recipe

Easy Caramel Apple Monkey Bread Recipe

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Easy Caramel Apple Monkey Bread Recipe

Breakfast

Easy Caramel Apple Monkey Bread

Transform store-bought biscuits into a quick and easy recipe for monkey bread layered with caramel and fresh apples!
4.8 from 5 votes
Easy Caramel Apple Monkey Bread Recipe
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Servings 12 servings

Ingredients 

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 (16.3-oz.) cans refrigerated biscuits
  • 1 1/2 cups small diced (peeled) Granny Smith apples
  • 1 cup packed light brown sugar
  • 3/4 cup unsalted butter, melted

Instructions 

  • Preheat the oven to 350°F. Grease a 12-cup fluted bundt pan with cooking spray.
  • In a medium bowl, stir together the sugar and cinnamon. Set the mixture aside.
  • Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.
  • In a small bowl or liquid measuring cup, mix together the brown sugar and melted butter. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from Pillsbury.


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Nutrition

Calories: 228kcal, Carbohydrates: 30g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 49mg, Potassium: 54mg, Sugar: 27g, Vitamin A: 365IU, Vitamin C: 0.7mg, Calcium: 23mg, Iron: 0.3mg

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Comments

  1. 5 stars
    Yum-yum!! I made 1/2 the recipe and put it in a glass loaf pan. Because it was for my daughters birthday brunch I added a drizzle of cream cheese frosting over the top. Great recipe – simple and fast. I did bake it a little longer to assure no doughy center – was perfect!

  2. 5 stars
    This is the best dessert I have ever had. It’s so easy to make . Thank you so much for the recipe, it is a new go to dessert for my family

  3. 5 stars
    Thank you so much for this recipe! I omitted the cinnamon and apples, due to my husband’s taste. I made it for my husband’s co-workers and everyone loved it! One of the co-workers took half of what was left home with them!

  4. 4 stars
    I’ve made this a few times now and it is always raw in the middle for me too. I have even cut the recipe in half and tried it that way. It is so good that I don’t actually mind this flaw. I keep the oven on, and when we get to the raw part, I pop it back in and cook it again.

    1. Cook slower and longer making sure it is good and brown almost crusty before removing. Room temperatue fruit helps and let biscuits sit for a couple of minutes before using.

  5. I’ve been cooking for over an hour and it’s still doughy inside. Had to cover the edges as they were getting dark, now I just covered the top and turned up the temp. I think one can of biscuits would have been better as it would have cooked more evenly. Still hoping it eventually turns out.

    1. Hi Kate – We’ve never experienced that with this recipe. We’d be happy to help troubleshoot!

    2. Depending on the size of can.. you may have put in 20 instead of 16. My can had 10 biscuits in each.check the can next time to see if there is 8 or 10

  6. You can use frozen rolls dough and make the night before. Leave pan on stove top all night. The rolls rise during the night.

  7. Exactly where is the Carmel in this recipe? The brown sugar and butter? Because I saw no Carmel ingredient. It looks marvelous….

  8. I make monkey bread for xmas brunch and use a frozen loaf of bread dough. Just let it thaw a bit then cut it into rounds then 1/2s. HTH!

  9. Hi…sounds yummy..just wondering if another kind of apple could be used.I have Gala? Also does the brown sugar and cinnamon turn to caramel while its cooking? I was wondering if your could just cook the bread part of? Then make home made caramel sauce to pour over it after it is cooked. Also can this be warmed up?
    Sorry for all the questions.

    1. Hi Sandra – Yes, you could use any type of apple. And you’ll want to add the brown sugar portion prior to baking it, as it ensures the bread will be sticky and moist (and won’t dry out). And I’d recommend enjoying it fresh from the oven but leftovers can be re-warmed. Hope that helps!

  10. I don’t think I should make one of these while I am the only one at home, I might eat it all myself. Sounds wonderful! I am pinning and sharing over at FB and Twitter.

  11. This looks incredible, like dangerous incredible! I’m feeling so conflicted right now: I HAVE TO MAKE IT, but I know I better not, BUT I NEED IT, my butt won’t thank me. Oh whatever! My fat pants were getting lonely anyway! Haha, this=YUM!

  12. Hello
    thanks a lot for all these terrific recipes.
    This one (the monkey bread) seems so good, it’s just hard to look at the picture ;) But we don’t have refrigerated biscuits in cans here in Belgium… could you tell me what I could use to do something similar?
    Thank a lot for your help (and sorry for my english, I do my best ;)
    Marie