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+ servings

Easy Caramel Apple Monkey Bread

Transform store-bought biscuits into a quick and easy recipe for monkey bread layered with caramel and fresh apples!
4.77 from 13 votes
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
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.

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.
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