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Caramel Apple Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 116 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Monkey Bread is a deliciously sweet and cinnamon-spiced treat perfect for breakfast or dessert. Made with refrigerated buttermilk biscuits, tart Granny Smith apples, and a rich homemade caramel sauce, this pull-apart bread bakes to a golden, bubbly perfection in a bundt pan. The layers of soft biscuit, sweet apples, and gooey caramel make every bite irresistibly flavorful and comforting.

Ingredients

Scale

Dry Ingredients

  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon

Biscuit & Fruit

  • 2 cans refrigerated buttermilk biscuits (16 individual biscuits)
  • 2 Granny Smith apples, peeled and diced (about ¼ inch pieces)

Caramel Sauce

  • ¾ cup melted butter, warm
  • 1 cup brown sugar
  • ½ teaspoon sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Spray a 9-inch bundt pan generously with baking spray and set aside to ensure easy removal of the monkey bread after baking.
  2. Combine Sugars and Cinnamon: In a medium bowl, mix together ¼ cup brown sugar, ¼ cup white sugar, and 2 teaspoons of ground cinnamon until well combined. This mixture will coat the biscuit pieces, giving them a sweet and spiced flavor.
  3. Prepare Biscuit Pieces: Separate the refrigerated buttermilk biscuits into 16 individual biscuits. Cut each biscuit into fourths, resulting in evenly sized small pieces. Toss the biscuit pieces in the cinnamon-sugar mixture until every piece is evenly coated.
  4. Dice Apples: Peel the Granny Smith apples and dice them into small pieces about ¼ inch in size. This size allows the apples to bake evenly within the monkey bread and provide bursts of tart flavor.
  5. Layer Biscuit and Apples in the Pan: Add half of the sugared biscuit pieces into the bottom of the prepared bundt pan, spreading them evenly. Sprinkle half of the diced apples over the biscuit layer. Repeat by adding a few more biscuit pieces followed by more apples, continuing to alternate layers until the pan is full.
  6. Make and Pour Caramel Sauce: In a small bowl, whisk together the warm melted butter, 1 cup brown sugar, and ½ teaspoon sea salt until smooth. Drizzle the caramel sauce evenly over the layered biscuits and apples in the bundt pan, ensuring it covers the top to infuse sweetness throughout.
  7. Bake the Monkey Bread: Place the bundt pan in the preheated oven and bake for about 30 minutes. The top should turn golden brown and no longer look doughy. The caramel sauce will bubble slightly around the edges, signaling it is perfectly cooked.
  8. Cool and Serve: Remove the pan from the oven and allow it to cool for about 5 minutes on a wire rack. Carefully invert the bundt pan onto a serving plate and gently lift the pan away to reveal the monkey bread. Serve warm for an indulgent treat.

Notes

  • Make sure to spray the bundt pan well to prevent sticking and ensure easy removal.
  • You can substitute Granny Smith apples with other tart apple varieties such as Honeycrisp or Braeburn if desired.
  • For extra flavor, consider adding chopped nuts such as pecans or walnuts between the layers.
  • Leftovers can be stored covered at room temperature for up to 2 days and reheated gently in the oven.
  • If you prefer a less sweet version, reduce the amount of caramel sauce slightly or omit the sea salt.

Find it online: https://oliviadinner.com/caramel-apple-monkey-bread-recipe/