Description

There’s nothing quite like the smell of warm cinnamon and baked apples filling your kitchen. This Apple Cinnamon Monkey Bread is soft, sticky, and sweet—perfect for cozy mornings, brunch gatherings, or a comforting weekend treat. Inspired by classic monkey bread traditions, this version adds fresh apple pieces for a touch of natural sweetness and a hint of tartness, creating a perfectly balanced flavor. It’s fun to pull apart, easy to share, and sure to become a favorite in your home.

Ingredients

Scale

For the dough:

2 cans (16.3 oz each) refrigerated biscuit dough
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

For the apple filling:

2 medium apples, peeled, cored, and diced
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For the caramel topping:

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly.
Toss diced apples with 2 tablespoons sugar and 1 teaspoon cinnamon; set aside.
Cut biscuits into quarters for bite-sized pieces.
In a medium bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon, then toss biscuit pieces in the mixture until coated.
Layer coated biscuit pieces in the Bundt pan, sprinkling apple mixture evenly between layers.
Melt 1/2 cup butter in a saucepan over medium heat. Stir in brown sugar and heavy cream; simmer 2–3 minutes. Remove from heat and stir in vanilla and salt.
Pour caramel sauce evenly over the layered dough and apples.
Bake 35–40 minutes until golden brown and cooked through; check with a toothpick.
Cool in the pan for 10–15 minutes, run a knife around edges, then invert onto a serving plate.
Serve warm, pulling apart pieces by hand.

Notes

Use firm apples like Honeycrisp or Granny Smith for best texture.
Assemble the night before for convenience; bake fresh in the morning.
Drizzle extra caramel before serving for a richer flavor.
Store leftovers in an airtight container for up to 2 days; reheat gently in the oven.

Prep Time: 20 minutes
Cook Time: 40 minutes