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Apple Pie Monkey Bread

Learn how to make apple pie monkey bread with canned biscuits, tender pre-cooked apples, and a rich brown sugar caramel glaze that never turns soggy.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (16.3 oz each) refrigerated buttermilk biscuit dough Pillsbury Grands or equivalent, not flaky layers
  • 2 medium Granny Smith apples peeled, cored, and cut into 1/2-inch cubes
  • 2 tbsp unsalted butter for sautéing apples
  • 1/2 cup granulated sugar for coating dough
  • 2 tsp ground cinnamon for coating dough
  • 1/2 tsp ground nutmeg for coating dough
  • 3/4 cup unsalted butter melted, for caramel glaze
  • 3/4 cup dark brown sugar packed, for caramel glaze
  • 1 tsp pure vanilla extract for caramel glaze
  • 1/4 tsp fine sea salt for caramel glaze
  • 1 cup powdered sugar for optional drizzle
  • 2 tbsp heavy cream for optional drizzle
  • 1/2 tsp pure vanilla extract for optional drizzle

Equipment

  • 10-inch Bundt pan
  • 12-inch Skillet
  • Mixing bowls
  • Instant-read digital thermometer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and generously coat a 10-inch Bundt pan with nonstick cooking spray.
  2. Melt 2 tablespoons of unsalted butter in a 12-inch skillet over medium heat.
  3. Add 2 cups of diced Granny Smith apples to the skillet and sauté for 6 to 8 minutes until edges are translucent and tender; remove from heat to cool for 5 minutes.
  4. In a large ziplock bag, whisk together 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
  5. Open the 2 cans of buttermilk biscuits and cut each biscuit into 4 equal quarter pieces.
  6. Drop the dough pieces into the ziplock bag in small batches, shaking until each piece is fully coated in cinnamon sugar.
  7. Layer half of the coated dough pieces loosely into the bottom of the prepared Bundt pan.
  8. Spoon the cooked diced apples evenly over the first layer of dough pieces.
  9. Top with the remaining coated dough pieces, dropping them loosely into the pan without packing them down.
  10. In a glass bowl, whisk together 3/4 cup melted butter, 3/4 cup packed dark brown sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt until smooth.
  11. Pour the warm brown sugar glaze slowly over the layered dough in the Bundt pan.
  12. Bake at 350°F for 35 to 40 minutes until the top is deep golden brown and an instant-read thermometer inserted into the center dough ring reads 190°F.
  13. Transfer the Bundt pan to a wire cooling rack and let rest undisturbed for exactly 10 minutes.
  14. Place a large rimmed serving plate upside down over the Bundt pan, invert both together carefully, and lift the pan off to release the bread.
  15. Whisk 1 cup powdered sugar, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla extract in a small bowl, then drizzle over the warm monkey bread right before serving.

Notes

If using a dark nonstick Bundt pan, lower the oven temperature to 325°F and bake for an additional 5 minutes to prevent over-browning the outside crust.
To make clean-up easier when coating the dough pieces, use a gallon-sized ziplock bag to shake the dough pieces with the cinnamon-sugar mix in three separate batches.