Decadent Caramel Apple Monkey Bread: A Cozy Fall Indulgence
Decadent Caramel Apple Monkey Bread is a delightful fall dessert that combines gooey caramel and tender apples wrapped in cinnamon-sugar dough.
Servings: 12 slices
Calories: 250kcal
Equipment
- Bundt pan
- Saucepan
- mixing bowl
Ingredients
For the Dough
- 2 cans refrigerated biscuit dough Homemade dough can be used as a substitute.
- 1 cup granulated sugar For the cinnamon-sugar coating.
- 2 teaspoons ground cinnamon Adds warmth and spice.
For the Caramel Sauce
- 1 cup butter Can be substituted with margarine for dairy-free option.
- 1 cup brown sugar Provides sweetness and depth.
- 1 teaspoon vanilla extract Enhances overall flavor.
For the Apples
- 2 apples (Granny Smith or Honeycrisp) Use any tart apple variety.
For the Optional Glaze
- 1 cup powdered sugar For creamy drizzle.
- 2 tablespoons milk Adjusts consistency of glaze.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- Peel and dice the apples into small cubes.
- Cut each biscuit into quarters.
- Mix together granulated sugar and ground cinnamon, then coat the biscuit pieces.
- Layer the coated biscuit pieces and diced apple cubes in the greased bundt pan.
- Melt butter and brown sugar together in a saucepan, stirring until smooth.
- Pour the caramel sauce over the layered biscuits and apples.
- Bake for 35–40 minutes until the top is golden brown.
- Let the monkey bread cool in the pan for 10–15 minutes before inverting onto a plate.
- For the glaze, mix powdered sugar and milk, then drizzle over the warm monkey bread.
Notes
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze portions for up to 2 months.