Caramel Apple Monkey Bread

So can we talk about how opening canned biscuits is one of the single most terrifying life experiences?? The anticipation…the noise…the explosion…it’s all too much. As I was photographing this recipe, I started to take a picture and then realized to really maximize the impact, it should be a video. It was terrifying. I knew it was coming and yet I still screamed. I ended up posting it on Instagram and it turns out that I’m not the only person terrified of opening canned biscuits. 

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Is there anything more terrifying than popping canned biscuits?? I think not. (You'll have to turn on the volume if you want to hear my girlish shrieks.)

A post shared by Kate Jones – Our Best Bites 🌮 (@kate_ourbestbites) on Oct 18, 2016 at 2:39pm PDT

I also posted it on my personal Facebook and someone asked me what in the world I was doing with canned biscuits because I have, at times, been known to be a snob when it comes to baked goods, particularly breads (especially since biscuits are so easy! These or these are some of the best ever!)

the answer is always monkey bread

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.

And if you’re into delicious fall-themed easy bread recipes- you should most definitely sign up for our newsletter today, because there’s a recipe going out this weekend ONLY to newsletter subscribers!  Find the sign-up box on the sidebar and on our front page!

Caramel Apple Monkey Bread

• Author: Our Best Bites
• Prep Time: 10
• Total Time: 25

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Description

Quick and easy, ooey-gooey fall-inspired monkey bread perfect for busy mornings and weekends!

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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

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Instructions

1. Preheat oven to 400 degrees. Spray a bundt pan with non-stick cooking spray and set aside.
2. In a large Ziploc bag, combine the sugar and the pumpkin or apple pie spice. Set aside.
3. Carefully remove the biscuits from the cans and, using a sharp knife, cut the biscuits into fourths.
4. 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.
5. 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.