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This Apple Cinnamon Monkey Bread is the perfect breakfast treat to warm up any chilly morning. Soft-baked apples and cinnamon-coated biscuit pieces are held together with a sweet brown sugar caramel sauce that makes this breakfast recipe the perfect way to start your day.
This monkey bread recipe is a fun twist on the classic version we all grew up on. It’s just as easy as you remember but made a little warmer and a little richer with fresh apples and a heavy dose of cinnamon.
My grandma used to make monkey bread for the grandkids when we stayed over at her house. I remember her letting us hold onto the bag and shake, shake, shaking the bajeezus out of it to get every single piece of dough coated.
I also remember regularly burning my tongue on the hot, sticky pieces fresh out of the oven. And eating so much my stomach would ache from the sugar rush.
When testing this autumnal breakfast recipe I did the exact same thing! Burnt tongue, sugar rush, and all.
Ingredients for this recipe
How to make Monkey Bread
This is just a brief overview, find detailed instructions in the recipe card below!
Storing Monkey Bread
Monkey bread is one of those breakfast treats that is best served the day it is made. Much like cinnamon rolls or doughnuts, a day old version is still delicious, to be sure, but not quite as soft, chewy, or tender as when fresh.
If you're looking to keep leftovers, I recommend covering the entire plate with tinfoil and then placing it inside of a cake carrier for one day.
When reheating the leftovers, simply zap in the microwave for 10 - 20 seconds, or until warm and soft.
Let's be real though, how many leftovers are you going to have?
Watch the recipe video!
Apple Cinnamon Monkey Bread
Equipment
- 10 cup Bundt pan
- Kitchen sheers
Ingredients
- ⅔ cup granulated sugar
- 1 tsp. cinnamon
- ½ tsp. apple pie spice (or ¼ tsp. ground nutmeg & ¼ tsp. ground allspice)
- ½ tsp. salt
- 2 packages refrigerated flaky biscuit dough
- 1 ½ cups apple pieces from about 4 small apples, peeled and cut into chunks
- ½ cup unsalted butter melted
- 1 cup brown sugar
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Liberally spray a Bundt pan with baking spray and set aside.
- In a large bowl, whisk together the sugar, cinnamon, apple pie spice and salt.
- Using a pair of kitchen shears, cut four of the biscuits into quarters directly into the bowl with the spiced sugar. Gently toss the biscuit pieces to coat and place in prepared Bundt pan.
- Toss ¼ of the apple chunks in the spiced sugar and sprinkle over the biscuit pieces.
- Repeat this process of cutting biscuits, coating in sugar, putting into the pan, and topping with apples three more times.
- Whisk together the butter, brown sugar, and vanilla extract until smooth. Evenly pour over the biscuit and apple pieces in the Bundt pan.
- Bake the monkey bread in the preheated oven for 60 minutes. Cover the top with foil at 40 minutes to avoid scorching.
- Remove from the oven and let rest for ten minutes before inverting onto a serving platter. If properly greased, the monkey bread will easily release from the pan and out onto the platter.
- Serve the monkey bread warm with fresh coffee for a real breakfast treat!
Video
Notes
- Monkey bread is best served the day it is made, but can be covered in foil and stored in an airtight container for up to one day.
- Recipe adapted from Pillsbury.
- Refer to the post for the best way to peel and cut apples.
Nutrition
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