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Apple Cinnamon Monkey Bread

An easy pull-apart monkey bread made with biscuit dough, fresh apples, cinnamon sugar, and a buttery brown sugar glaze.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the monkey bread
  • 2 cans refrigerated biscuit dough 16.3 ounces each
  • 2 medium apples peeled, cored, and diced small
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter melted
For the brown sugar glaze
  • 3/4 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
For the pan
  • 1 tablespoon butter softened, or use nonstick spray

Equipment

  • 1 10-cup Bundt pan greased well
  • 1 large mixing bowl
  • 1 small bowl for glaze
  • 1 Knife and cutting board for apples and biscuit dough

Method
 

  1. Preheat the oven to 350°F. Grease a 10-cup Bundt pan very well with softened butter or nonstick spray.
  2. Peel, core, and dice the apples into small even pieces.
  3. Open the biscuit cans and cut each biscuit into quarters.
  4. In a large bowl, combine the granulated sugar and 2 teaspoons cinnamon. Add the biscuit pieces and toss gently to coat.
  5. Add the diced apples to the bowl and toss lightly to combine.
  6. Place one-third of the biscuit and apple mixture into the prepared Bundt pan. Drizzle with some of the 1/2 cup melted butter. Repeat the layers two more times until all the mixture is in the pan.
  7. In a small bowl, stir together the brown sugar, 1 teaspoon cinnamon, 1/4 cup melted butter, and vanilla extract.
  8. Pour the brown sugar glaze evenly over the dough in the pan.
  9. Bake for 35 minutes, until the top is deep golden brown and the center is set. Loosely tent with foil near the end if browning too quickly.
  10. Let the monkey bread rest in the pan for 10 minutes.
  11. Carefully invert onto a serving plate. Spoon any glaze left in the pan over the top and serve warm.

Notes

Grease the pan thoroughly for easy release. Granny Smith, Honeycrisp, or Fuji apples work well. Tent loosely with foil if the top browns too quickly. Best served warm the day it is baked.