Apple Cinnamon Monkey Bread
Introduction
Apple Cinnamon Monkey Bread is a sweet, pull-apart treat with a soft, pillowy interior, a sticky caramel glaze, and the warm, comforting flavors of apples and cinnamon. Perfect for breakfast, brunch, or dessert, it’s fun to make and even more fun to eat.
Ingredients
2 cans (16 oz each) of refrigerated homestyle biscuits (non-flaky variety).
1 cup granulated white sugar.
2–3 teaspoons ground cinnamon.
1/2 cup (1 stick) unsalted butter.
3/4 cup packed light brown sugar.
1 medium Granny Smith apple, peeled, cored, and finely diced.
Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or bundt pan.
- In a large bowl or resealable plastic bag, combine granulated sugar and cinnamon. Mix well.
- Cut each biscuit into four pieces and toss them in the cinnamon-sugar mixture until fully coated.
- Layer half of the coated biscuit pieces in the prepared pan. Sprinkle half of the diced apple on top.
- Add the remaining coated biscuit pieces and the rest of the apple.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until bubbly and combined.
- Pour the butter-brown sugar mixture evenly over the biscuit and apple layers.
- Bake for 28–32 minutes, until the top is golden brown and the center is set.
- Allow the bread to cool for 5–10 minutes. If using glaze, mix powdered sugar, milk, and vanilla, then drizzle over warm bread.
How to Make
- Use a glass baking dish to monitor caramel bubbling and avoid undercooked centers.
- Don’t overcrowd the dough pieces; they need room to expand and soak up the syrup.
- If the top browns too quickly, tent the pan loosely with aluminum foil during the last 10 minutes of baking.
Variations
- Nutty Apple Cinnamon: Add 1/2 cup chopped pecans or walnuts between layers.
- Caramel Apple: Drizzle caramel sauce over the top after baking for extra richness.
- Chocolate Apple: Sprinkle mini chocolate chips between layers for a dessert twist.
- Berry Apple: Add fresh blueberries or raspberries along with the diced apple for a fruity version.
Tips
- Choose homestyle biscuits over flaky biscuits for better structure.
- Don’t overcook the butter-sugar syrup—it should remain gooey, not hard.
- Check doneness with a toothpick in the center; if raw dough appears, bake 5–8 minutes longer.
- Serve warm for the best gooey, pull-apart experience.
Conclusion
Apple Cinnamon Monkey Bread is a simple, crowd-pleasing treat with endless variations. Its warm, sticky sweetness makes it a showstopper for any meal or gathering.
If you want, I can also create a beautiful image of this Apple Cinnamon Monkey Bread to match this recipe—it would look like it’s fresh out of the oven and pull-apart ready! 🍎✨
Do you want me to make that image?
⸻
Apple Cinnamon Monkey Bread
Introduction
Apple Cinnamon Monkey Bread is a sweet, pull-apart treat with a soft, pillowy interior, a sticky caramel glaze, and the warm, comforting flavors of apples and cinnamon. Perfect for breakfast, brunch, or dessert, it’s fun to make and even more fun to eat.
⸻
Ingredients
• 2 cans (16 oz each) of refrigerated homestyle biscuits (non-flaky variety).
• 1 cup granulated white sugar.
• 2–3 teaspoons ground cinnamon.
• 1/2 cup (1 stick) unsalted butter.
• 3/4 cup packed light brown sugar.
• 1 medium Granny Smith apple, peeled, cored, and finely diced.
• Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract.
⸻
Instructions
• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or bundt pan.
• In a large bowl or resealable plastic bag, combine granulated sugar and cinnamon. Mix well.
• Cut each biscuit into four pieces and toss them in the cinnamon-sugar mixture until fully coated.
• Layer half of the coated biscuit pieces in the prepared pan. Sprinkle half of the diced apple on top.
• Add the remaining coated biscuit pieces and the rest of the apple.
• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until bubbly and combined.
• Pour the butter-brown sugar mixture evenly over the biscuit and apple layers.
• Bake for 28–32 minutes, until the top is golden brown and the center is set.
• Allow the bread to cool for 5–10 minutes. If using glaze, mix powdered sugar, milk, and vanilla, then drizzle over warm bread.
⸻
How to Make
• Use a glass baking dish to monitor caramel bubbling and avoid undercooked centers.
• Don’t overcrowd the dough pieces; they need room to expand and soak up the syrup.
• If the top browns too quickly, tent the pan loosely with aluminum foil during the last 10 minutes of baking.
⸻
Variations
• Nutty Apple Cinnamon: Add 1/2 cup chopped pecans or walnuts between layers.
• Caramel Apple: Drizzle caramel sauce over the top after baking for extra richness.
• Chocolate Apple: Sprinkle mini chocolate chips between layers for a dessert twist.
• Berry Apple: Add fresh blueberries or raspberries along with the diced apple for a fruity version.
⸻
Tips
• Choose homestyle biscuits over flaky biscuits for better structure.
• Don’t overcook the butter-sugar syrup—it should remain gooey, not hard.
• Check doneness with a toothpick in the center; if raw dough appears, bake 5–8 minutes longer.
• Serve warm for the best gooey, pull-apart experience.
⸻
Conclusion
Apple Cinnamon Monkey Bread is a simple, crowd-pleasing treat with endless variations. Its warm, sticky sweetness makes it a showstopper for any meal or gathering.
⸻
If you want, I can also create a beautiful image of this Apple Cinnamon Monkey Bread to match this recipe—it would look like it’s fresh out of the oven and pull-apart ready! 🍎✨