Irresistible Cinnamon Apple Monkey Bread Recipe You Need Today

Oh my goodness, if there’s one thing that makes my kitchen smell like pure happiness, it’s cinnamon apple monkey bread baking in the oven! That sweet, sticky pull-apart magic has been our family’s go-to Christmas morning breakfast since my kids were tiny – though let’s be honest, we sneak it in all year round. The way the caramelized brown sugar glaze drips down those cinnamon-coated biscuit pieces? Absolute perfection. And when you bite into those tender pockets of baked apple? Wow! This recipe turns simple ingredients into something truly special with minimal effort. Just wait until you see everyone fighting over the last piece!

Ingredients for Cinnamon Apple Monkey Bread

Alright, let’s talk ingredients because using the right stuff makes all the difference between good monkey bread and “Oh my gosh, can I have the recipe?” monkey bread. Here’s what you’ll need:

• 2 cans (16.3 oz each) refrigerated biscuit dough, the flaky layers kind works best, but any will do in a pinch
• 1 cup granulated sugar, this is for that magical cinnamon sugar coating
• 2 tsp ground cinnamon, don’t skimp! This is where the warmth comes from
• 1/2 cup (1 stick) unsalted butter, real butter only, please! It makes the caramel sauce rich
• 1 cup packed brown sugar. Pack it firmly into your measuring cup for maximum gooeyness
• 1 medium apple, peeled and finely chopped, I like Honeycrisp or Gala, about 1/4-inch pieces

See? Nothing fancy, just pantry staples that come together in the most magical way. Now let’s make some messy, delicious magic!

How to Make Cinnamon Apple Monkey Bread

Okay, let’s get our hands sticky! This is where the magic happens. I’ve made this so many times I could probably do it in my sleep, but I still get giddy watching those biscuit pieces transform into golden, pull-apart perfection.

Preparing the Dough

First, pop open those biscuit cans (that little *pop* never gets old, does it?). Use kitchen shears to cut each biscuit into quarters. It’s faster than a knife and makes perfect little nuggets. Toss them in a big bowl with your cinnamon-sugar mixture until they’re fully coated. Don’t be shy, really get in there with your hands! The more coated they are, the more delicious caramelized bits you’ll get later.

Layering Apples and Dough

Here’s my secret: alternate layers like you’re building flavor lasagna! Scatter half the dough pieces in your greased Bundt pan, then sprinkle all those chopped apples evenly over the top. This ensures every bite gets apple-y goodness. Top with the remaining dough pieces, it’ll look like a mountain, but trust me, it’ll bake down perfectly. Pro tip: give the pan a gentle shake to settle everything before adding the sauce.

Baking and Serving

Now for the best part, that buttery brown sugar sauce! Melt it together until smooth, then pour slowly over the dough, trying to cover as much surface as possible. Bake until it’s bubbling and golden. Your kitchen will smell like heaven. Here’s the hard part: wait 10 whole minutes before inverting it onto a plate. I know, I know, the anticipation kills me too! But if you rush, all that gooey goodness will stay in the pan instead of clinging to your bread where it belongs.

Why You’ll Love This Cinnamon Apple Monkey Bread

Seriously, what’s not to love? This cinnamon apple monkey bread checks all the boxes:

• So easy a kid could make it (and mine do!), no fancy skills needed, just tearing, tossing, and baking
• The ultimate crowd-pleaser, I’ve never brought this to a potluck without getting recipe requests
• Two treats in one work equally well as a special breakfast or a decadent dessert
• That magical pull-apart factor, there’s something so fun about tearing off sticky chunks with your fingers
• Apple-cinnamon perfection, like eating warm apple pie but with bonus caramel sauce!

Honestly, the hardest part is waiting for it to cool enough to eat without burning your fingers, but good luck with that!

Tips for Perfect Cinnamon Apple Monkey Bread

After making this more times than I can count, here are my hard-won secrets for monkey bread that’ll have everyone begging for seconds:

• Don’t overhandle the dough, just toss those biscuit pieces gently in the cinnamon sugar. They’ll get tough if you manhandle them too much.
• Fresh is best for apples. I learned the hard way that canned pie filling makes everything soggy. You want that nice little crunch!
• The toothpick test doesn’t lie. If it comes out with just a few moist crumbs (not wet batter), you’re golden. Five extra minutes can mean the difference between gooey and dry.
• Let it rest! I know it’s torture, but those 10 minutes of cooling time let the caramel set up perfectly.

Follow these simple tricks and you’ll be a monkey bread master in no time!

Fun Twists on Cinnamon Apple Monkey Bread

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to mix things up when I’m feeling adventurous:

• Crunchy surprise: Toss in 1/2 cup chopped pecans or walnuts between layers, that nutty crunch takes it next level!
• Pear swap: Out of apples? Juicy diced pears work beautifully and add a floral sweetness.
• Caramel drizzle: Right before serving, warm up some store-bought caramel sauce and zigzag it over the top. Pure decadence!
• Orange zest magic: Add a teaspoon of fresh orange zest to the cinnamon sugar the citrus brightens all the flavors.

The best part? No matter which version you try, it’ll still have that irresistible pull-apart magic!

Storing and Reheating Cinnamon Apple Monkey Bread

Okay, let’s be real, leftovers are rare with this crowd-pleaser! But if you somehow have some left, here’s how to keep it tasting fresh. Cover it loosely with foil at room temp for up to 2 days; any longer and the biscuits start getting tough. To reheat, microwave individual portions for 15-20 seconds until just warm (not hot!) so the caramel gets gooey again. Pro tip: sprinkle a tiny bit of water on top before microwaving to prevent drying out. Though honestly? It’s pretty darn good cold too, not that I’d know from midnight fridge raids or anything…

Nutritional Information for Cinnamon Apple Monkey Bread

Now, let’s be honest, this is definitely a “treat yourself” recipe! Each serving (about 1 slice) packs around 380 calories with 42g of sugar. We’re talking pure comfort food here. Numbers can vary slightly depending on your biscuit brand or apple size. While it’s not exactly health food, everything in moderation, right? The apples do add a bit of fiber (1g per serving) to balance all that sweet, sticky deliciousness.

Common Questions About Cinnamon Apple Monkey Bread

I’ve gotten so many questions about this recipe over the years. Here are the ones that pop up most often:

If you make this cinnamon apple monkey bread (and I hope you do!), I’d love to hear how it turned out! Snap a photo of your sticky masterpiece and tag me. Nothing makes me happier than seeing your kitchen adventures. Now go enjoy every gooey, cinnamon-kissed bite!

For more delicious recipes and family favorites, check out Family Tastes.

Irresistible Cinnamon Apple Monkey Bread Recipe You Need Today

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• Author: EditorVictoria
• Total Time: 50 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A sweet and sticky pull-apart bread made with cinnamon, apples, and biscuit dough.

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Ingredients

Scale 1x2x3x

• 2 cans (16.3 oz each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 1 medium apple, peeled and finely chopped

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-10 inch bundt pan.
2. Cut each biscuit into quarters. In a large bowl, mix granulated sugar and cinnamon.
3. Toss biscuit pieces in cinnamon-sugar mixture until coated.
4. Arrange half the coated biscuit pieces in prepared pan. Sprinkle chopped apples evenly over the layer.
5. Top with remaining biscuit pieces.
6. In a small saucepan, melt butter with brown sugar over medium heat, stirring constantly until smooth.
7. Pour butter mixture evenly over the biscuit pieces.
8. Bake 30-35 minutes until golden brown.
9. Cool in pan 10 minutes, then invert onto serving plate.

Notes

• Best served warm
• Store leftovers covered at room temperature for up to 2 days

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 42g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg

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