Print

Caramel Apple Monkey Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

Caramel Apple Monkey Bread is a delightful twist on the classic monkey bread, combining soft buttermilk biscuit pieces coated in cinnamon sugar with warm chunks of caramelized apple and a rich homemade caramel sauce. This easy-to-make dessert is perfect for sharing and delivers a gooey, sweet, and comforting treat ideal for fall or any cozy occasion.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Caramel Apple Sauce

  • 2-3 medium apples, cored and chopped into medium size pieces (about 2 cups)
  • ⅔ cup brown sugar
  • ¼ cup butter
  • ¼ cup half and half

For the Bread

  • 1 tablespoon butter, melted
  • 2 cans Buttermilk Biscuits (Pillsbury Grands recommended)
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup pecans, chopped

Instructions

  1. Make the Caramel Apple Sauce: In a medium pot, combine the chopped apples, brown sugar, butter, and half and half. Cook over medium heat, stirring occasionally, until the butter has fully melted and the mixture starts bubbling. Reduce heat to medium-low and simmer for at least 5 minutes, allowing the sauce to thicken enough to coat the back of a spoon as moisture evaporates. Remove from heat and let cool.
  2. Prepare the Bundt Pan: Brush all surfaces of a Bundt pan with the melted butter to prevent sticking and add flavor.
  3. Cut the Biscuits: Open the biscuit cans and cut each biscuit into 4 pieces. Stacking a few at a time can make this easier. Set aside.
  4. Coat Biscuit Pieces: In a large bowl, mix granulated sugar and cinnamon. Add biscuit pieces in batches and toss lightly to evenly coat with the cinnamon sugar mixture.
  5. Layer the Bread: Place chopped pecans in the bottom of the Bundt pan. Pour ¼ cup of the caramel apple sauce over the pecans. Add about one-third of the cinnamon sugar-coated biscuit pieces (approximately 20 pieces). Drizzle half of the remaining caramel apple sauce over the biscuits and scatter half of the cooked apple chunks on top. Repeat with another one-third of biscuit pieces, the remaining caramel sauce, and remaining apples. Finish by topping with the last third of the biscuit pieces.
  6. Bake Covered: Cover the Bundt pan tightly with aluminum foil and place it on a baking sheet with sides to catch any drips. Bake in a preheated 350°F (175°C) oven for 20 minutes. This step ensures the biscuits cook through evenly.
  7. Bake Uncovered: Remove the foil and continue baking for an additional 25-30 minutes until the monkey bread is golden brown and fully cooked.
  8. Cool and Serve: Remove from oven and allow the bread to cool in the pan for 10-12 minutes. Carefully invert the Bundt pan onto a large plate, releasing the monkey bread. Serve warm for the best gooey caramel apple experience.

Notes

  • Use fresh, firm apples like Granny Smith or Honeycrisp for best texture and flavor.
  • If biscuits are not fully cooked after covered baking, extend covered baking time slightly before removing foil.
  • The recipe is best enjoyed warm to experience the gooey caramel and tender biscuit layers.
  • To make ahead, prepare fully but hold the final baking until ready to serve, adding a few extra minutes to baking time from cold.
  • Replace pecans with walnuts if preferred or omit nuts for nut-free version.

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