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.
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.
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- 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
- 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.
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Recipe adapted from Pillsbury.