The answer is monkey bread. I mean, really, in most life situations, monkey bread is the answer. If you’ve never had monkey bread (are there people out there who have never had monkey bread?), it’s basically biscuit dough cut into bite-sized pieces, tossed in cinnamon sugar, topped with caramel-y sauce, and baked. It’s easy and magical and we have it every Christmas or when I need to eat my feelings.
So since it’s fall, I felt like we needed an autumn-inspired monkey bread. Apples. Fall spices. Add a little vanilla to the caramel. It only takes a few minutes more than the traditional version and it’s a fun (and amazing) variation on the original!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Refrigerator biscuits – Just the prepared biscuit dough you find in tubes in the refrigerated section near the butter.
- Green apple
- Granulated sugar
- Pumpkin pie spice – Apple pie spice would also work.
- Butter – Use real butter!
- Brown sugar
- Honey
- Vanilla extract
How to Make Caramel Apple Monkey Bread
- Spray a Bundt pan with non-stick spray and set aside. In a large zip-top bag, you’re going to combine some sugar and pumpkin pie spice. Set that aside.
- Make sure your apple is peeled, cored, and diced or grated.
- Carefully remove the biscuits from the cans. Using a sharp knife or a pair of kitchen shears, cut the biscuits into fourths. Carefully separate the biscuit pieces and place them in the Ziploc bag. Seal the bag and shake until coated.
- Add the diced or grated apple and shake until the spiced sugar mixture has evenly coated everything. Transfer the mixture to the Bundt pan and set aside.
- Next, place some butter, brown sugar, and honey in a glass measuring cup. Microwave 1 minute at a time, stirring well after each minute, until the mixture is combined and easy to stir (about 3 minutes). Add the vanilla, stir to combine, and pour the mixture evenly over the biscuit/apple mixture.
- Bake for 20-25 minutes or until the top is evenly browned. Remove from oven and cool for at least 5 minutes before inverting onto a plate to serve.
Storing and Other Tips
- Store leftover monkey bread in an airtight container at room temperature and enjoy within a day or tow for best results.
- This monkey bread is delicious as-is, but you can always take it up a notch with a dollop of sweetened whipped cream or a scoop of vanilla ice cream!
Frequently Asked Questions
Sure! Chopped pecans or walnuts would be great hear. For depth of flavor, give them a quick toast in a hot, dry skillet and cool. Then add them to the cinnamon sugar bag when you add the apples and follow the recipe as outlined.
Yep. Simply assemble as written, then cover tightly with plastic wrap and refrigerate overnight. When ready to bake, set on the counter while your oven preheats. Remove the plastic wrap and bake. Keep in mind it may need a few extra minutes in the oven this way.
You can try dividing between two loaf pans or using a 9×13 pan. Just keep an eye on things, as different pans can change the baking times!
Caramel Apple Monkey Bread
Ingredients
- 3 7.5- ounce tubes of refrigerator biscuits
- 1 medium green apple peeled, cored, and diced or grated
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie or apple pie spice
- 1 stick 1/2 cup butter
- ½ cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400℉. Spray a Bundt pan with non-stick cooking spray and set aside.
- In a large Ziploc bag, combine the sugar and the pumpkin or apple pie spice. Set aside.
- Carefully remove the biscuits from the cans and, using a sharp knife, cut the biscuits into fourths.
- Carefully separate the biscuit pieces and place them in the Ziploc bag. Seal the bag and shake until coated.
- Add the diced or grated apple and shake until the spiced sugar mixture has evenly coated everything. Transfer the mixture to the Bundt pan and set aside.
- Place the butter, brown sugar, and honey in a 4-cup glass measuring cup. Microwave 1 minute at a time, stirring well after each minute, until the mixture is combined and easy to stir (about 3 minutes). Add the vanilla, stir to combine, and pour the mixture evenly over the biscuit/apple mixture. Bake for 20-25 minutes or until the top is evenly browned. Remove from oven and cool for at least 5 minutes before inverting onto a plate to serve.
Notes
- Store leftover monkey bread in an airtight container at room temperature and enjoy within a day or tow for best results.
- This monkey bread is delicious as-is, but you can always take it up a notch with a dollop of sweetened whipped cream or a scoop of vanilla ice cream!
Questions & Reviews
The examples made it more relatable. I really enjoyed this article. This is exactly what I needed today.
Ive made this recipe for 40 years before canned biscuits were available. I usually make the yeast dough, letting it rise twice – but, in a pinch this will do.
I loosely followed this recipe (the microwave caramel is a fast winner!) but, I rolled each biscuit roll in melted butter, then rolled on a bowl of cinnamon/pumpkin spice sugar mix and placed the balls in a buttered bundt plan carefully with sugared, diced apple (same cinnamon spice mix as balls) and layered in between two rows and on top. Followed the caramel sauce recipe, but halved it and pored over top. Baked 20-25 minutes and perfection.
With the traditional monkey bread recipe, I find that putting all the sugared biscuit pieces in the bundt pan and then pouring the caramel on top doesn’t always seep through to all the pieces so I put about half the pieces in, pour about half the caramel, then repeat. I’m wondering if this apple version will have the same issue?
You can certainly use that same method here if you’ve found that helpful!