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!
how to make it
You’re going to need 3 7.5-ounce cans of refrigerated biscuits, a cup of granulated sugar, 1/2 cup brown sugar, a tablespoon of pumpkin pie or apple pie spice, a stick of butter, some vanilla, a couple tablespoons of honey, and a medium green apple (peeled, cored, and diced or shredded.)
Preheat oven to 400 degrees. 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.
Make sure your apple is peeled, cored, and diced or grated.
Carefully remove the biscuits from the cans.
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.
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Caramel Apple Monkey Bread
- Prep Time: 10
- Total Time: 25
Description
Quick and easy, ooey-gooey fall-inspired monkey bread perfect for busy mornings and weekends!
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
- 1/2 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. 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.
Questions & Reviews
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!
I made this with the refrigerator crescent dough because it’s what I had on hand and it was even more amazing! Thanks for another fun and easy seasonal obsession.
These look delicious! We’ll try them soon. I always use my kitchen scissors to cut the biscuits into fourths. Much easier than a knife!
This is so good! Everyone went back for seconds (some even went back for thirds!) and we were all fighting over the last scraps.
Yes – amazing – now if only i could get the refrigerator biscuits in Australia! Sad!!!
I have never opened canned biscuits that way. I always peel the paper back then give it a good whack on the edge of the counter (whack it on the seam).
This looks AMAZING! I need this to be in my house NOW!
Paige
http://thehappyflammily.com
This is so me! I make my husband or kids open these things đŸ™‚ Definitely worth it for monkey bread though!
I am on the hunt for a recipe for monkey bread that doesn’t involve canned biscuits, any suggestions?
You could always use Rhodes frozen rolls đŸ™‚
Or just make a batch of one of the biscuit doughs you linked to and roll into a big rectangle and use a pizza cutter to cut into small bites. That’s what I’m trying because I have everything else on hand…and I’m too lazy to go to the store. I’ll post results on insta ?
I’ve made this recipe before and it’s a bit labour-intensive but delicious!
http://sallysbakingaddiction.com/2014/06/30/homemade-monkey-bread-aka-cinnamon-roll-bites/
You could probably use any favourite yeast/sweet roll dough (I know Sara and Kate have a couple of great ones.)
Refrigerator biscuits are a little more my speed these days and this looks divine! Now to find an occasion to make it so I don’t eat the entire thing myself…
I make that recipe every Christmas! LOVE it!
Trisha – America’s Test Kitchen has a recipe for monkey bread from scratch. I love that recipe and I’d highly recommend it to you. Canned biscuits or frozen biscuits are not appetizing to me, so I always make homemade monkey bread. It’s so much more appealing than factory-made “dough” in a can. Enjoy your homemade monkey bread! You can make all kinds of variations.
I have been making the ATK monkey bread for several years as well, and it is delicious. It’s worth the extra work, and the texture is much better than that of canned biscuits.
I just make my favorite biscuit recipe, but tend to make sure the dough is on the drier side otherwise they don’t bake through.
Thanks everyone! I’ll try to track down the ATK version. Looks like it is on food.com.
Oh my this looks AMAZING!!
Haha! Growing up, my mom would always tell me and my brother to brace ourselves for the explosion when she opened the can! We would get all quiet in the kitchen and wait for the POP (and scream and jump…I think more out of habit!)