Easy Caramel Apple Monkey Bread is the ultimate breakfast indulgence starring tangy Granny Smith apples, sticky-sweet caramel sauce and buttery canned biscuits. This fall favorite requires only six simple ingredients and 10 minutes of prep time!
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Caramel apple monkey bread is a delicious twist on the classic breakfast treat that’s perfect for fall. With its warm, sticky caramel sauce and chunks of tart Granny Smith apples, this monkey bread is sure to become your new favorite.
What sets this recipe apart is the quick-fix caramel sauce, which adds a rich, buttery sweetness to the bread and complements the tangy apples perfectly. The bread itself is soft and fluffy, with just the right amount of pull and chewiness.
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.
Why You’ll Love It
- Incredibly easy to make. With just a few simple ingredients and a little bit of prep time, you can have a warm, gooey loaf of apple monkey bread on your table in no time.
- A taste of fall in every bite. I’ve added a touch of autumn to the beloved and irresistible sticky pull-apart bread that tantalizes our taste buds and keeps us coming back for more.
- Irresistibly gooey. The gooey, sweet and sticky nature of monkey bread makes it a truly indulgent breakfast (or dessert!) choice. Each pull-apart piece is a delicious, satisfying treat.
- Perfect for sharing. Its fun, pull-apart design makes it an ideal treat for sharing with friends and family.
Pro Tip: Experiment with toppings! Get creative and experiment with additional toppings like chopped nuts, raisins or a drizzle of butterscotch sauce.
- Sugar: In this recipe, sugar is used, along with cinnamon, to coat each piece of canned biscuit dough.
- Cinnamon: Ground cinnamon provides warm, spicy notes to complement the apples and caramel.
- Refrigerated biscuits: Canned biscuits are the key to a quick and easy monkey bread. They’re also my secret shortcut to quick-fix air fryer doughnuts!
- Apples: Just like my recipes for Caramel Apple Bread Pudding and Crescent Roll Apple Dumplings, Granny Smith apples are ideal, you can also use other tart apple varieties such as Braeburn or Honeycrisp. Just be sure to choose apples that hold their shape when baked.
- Light brown sugar: When combined with melted butter, creates the caramel sauce. You can use dark brown sugar if you prefer a deeper caramel flavor.
- Butter: Unsalted butter is a key component of the caramel glaze, providing richness and flavor.
See the recipe card for full information on ingredients and quantities.
- Monkey Bread with Cream Cheese Glaze: It’s like a gigantic cinnamon roll with nooks and crannies loaded with cinnamon butter and topped off with cream cheese frosting.
- Easy Pecan Monkey Bread: This quick-fix recipe turns store-bought biscuits into a breakfast winner by layering sticky-sweet caramel and crunchy pecans in every bite.
- Preheat your oven. Preheat your oven to 350°F and grease a bundt pan.
- Prepare the sugar-cinnamon mixture. In a small bowl, combine ½ cup of sugar with 1 teaspoon of ground cinnamon. Mix well and set aside.
- Cut and coat the biscuits. 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 in the bundt pan. Layer the coated dough pieces with the diced apples in the prepared bundt pan.
- Make the caramel sauce. In a small bowl mix together the brown sugar and melted butter. Pour the mixture evenly on top of the dough in the bundt pan.
- Bake, cool and enjoy! 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 homemade monkey bread immediately.
- Use a Non-Stick Bundt Pan: Make sure to thoroughly grease your bundt pan to prevent the monkey bread from sticking. A non-stick pan is a great choice for easy removal.
- Serve Warm: Monkey bread is best enjoyed while still warm, so try to serve it shortly after it’s done baking for the most gooey and delightful experience.
- Store Leftovers Properly: If you need to store any leftovers, keep them in an airtight container at room temp for a day or two. You can reheat individual servings in the microwave or place the whole monkey bread back in a warm oven. Preheat your oven to 300°F and place the bread on a baking sheet. Bake for about 10 minutes or until it is warm and soft again.
Frequently Asked Questions
Monkey bread is a popular sweet dish made of bite-sized pieces of dough coated with sugar, cinnamon and butter. It’s served with a sweet glaze and known for its gooey texture. The dough pieces are arranged in a bundt pan and create a pull-apart effect when baked.
You can try using store-bought or homemade pizza dough. The texture will be slightly different, but it should still work!
If you don’t have a bundt pan, don’t worry! There are several alternatives you can use to bake monkey bread. A tube pan, with its similar shape and removable bottom, is a great choice. A springform pan, designed for cheesecakes, also works well due to its removable sides. Just ensure to adequately grease your pan and adjust the baking time accordingly.
- Cinnamon Applesauce Pancakes
- Easy Apple Turnovers
- Muffin Tin Mini Apple Pies
- Apple Cinnamon Roll Bake
- 30-Minute Apple Fritters
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.
Kelly’s Notes
- Make sure to thoroughly grease your bundt pan to prevent the monkey bread from sticking. A non-stick pan is a great choice for easy removal.
- Monkey bread is best enjoyed while still warm, so try to serve it shortly after it’s done baking for the most gooey and delightful experience.
- If you need to store any leftovers, keep them in an airtight container at room temp for a day or two. You can reheat individual servings in the microwave or place the whole monkey bread back in a warm oven. Preheat your oven to 300°F and place the bread on a baking sheet. Bake for about 10 minutes or until it is warm and soft again.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Pillsbury.
I will add more apples next time but VERY good and VERY easy.
I’m glad you enjoyed the recipe, Nancy!
Great recipe! I followed exactly and baked for about 45 mins and it was perfect!
I’m thrilled you enjoyed the recipe, Cammie!
I made a half recipe in a light metal loaf pan. Baked it about 5-6 minutes longer than the recipe said. Delicious! My son said he has a new favorite dessert! Success! Thank you for sharing your recipe!
You are so welcome, Julie! I’m thrilled you and your son enjoyed the recipe!
Delicious and easy to make. I made half recipe with apples from my friend’s yard. Will definitely make again!
Woohoo! I’m so thrilled you enjoyed the recipe, Claire!
So good. We do put more cinnamon and more apples in it
I’m thrilled you’ve been enjoying the recipe, Tracie!
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!
I’m thrilled you enjoyed the recipe, Sue!
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
Amazing! I’m so thrilled you enjoyed the recipe, Sandra!
I used cinnamon rolls and stirred the monkey bred half ay through cooking so the middle got cooked.
I’m so thrilled you enjoyed the recipe, Barbara!
Can you use Apple pie filling , or don’t that matter
I’ve never tried that so I’m not sure what the results would be.
yes you can use pie filling. I have several times. It’s good.
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!
Cut the recipe in half, for two of us. Used a pie plate and added walnuts
YUM! I’m so glad you enjoyed the recipe, Tracy!
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.
Thanks so much for your notes, Brie! I’m so glad you’re enjoying the recipe!
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.
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.
Hi Kate – We’ve never experienced that with this recipe. We’d be happy to help troubleshoot!
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
Dough was still raw after max cooking time (my oven usually cooks pretty accurately).
You can use frozen rolls dough and make the night before. Leave pan on stove top all night. The rolls rise during the night.
Exactly where is the Carmel in this recipe? The brown sugar and butter? Because I saw no Carmel ingredient. It looks marvelous….
Hi Peggy! Yes, it’s the sugar/butter mixture that’s poured over the dough. Enjoy!
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!
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.
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!
Thanks a lot, I’ll try this as soon as possible! :)
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.
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!
Haha! I hear ya, Tori :)
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
Hi Marie! You can try using store-bought or homemade pizza dough (my recipe is below!). The texture will be slightly different, but it should still work! Pizza Dough Recipe: https://www.justataste.com/the-ultimate-pizza-dough/