Apple Fritter Monkey Bread
This easy Apple Fritter Monkey Bread is the ultimate fall treat! Fluffy pull-apart bread is layered with warm cinnamon apples for a fun and irresistible treat!
An Easy Monkey Bread Recipe for Fall
When it comes to shareable treats, you simply can’t go wrong with monkey bread! This apple fritter version is perfect for fall. The bread is soft, delicious and coated in brown sugar while the cinnamon apples add tons of autumn flavor.
This pull-apart bread is great for a sweet treat or a fancy Thanksgiving breakfast. Anyone who likes apples and cinnamon will fall in love with this treat! It’s also super easy to prepare. This recipe uses refrigerated biscuit dough so it’s perfect for when you’re short on time, but still want to enjoy homemade monkey bread.
This monkey bread is easy to make with only a few ingredients that you probably already have in your kitchen. Here’s what you’ll need:
For the Cinnamon Apple Layers
- Apples: I recommend using Granny Smith or Fuji apples for your monkey bread. Peel them, core them and dice them up.
- Brown Sugar: I used light brown, but dark brown would be fine too.
For the Monkey Bread
- Ground Cinnamon
- Biscuit Dough: I used Pillsbury, but any refrigerated biscuit dough will do!
- Butter: You’ll need to melt down some butter for this recipe.
- Brown Sugar
- Vanilla Extract
What Kinds of Apples to Use
The reason I recommend Fuji or Granny Smith apples is because they’re on the tart side when it comes to apples. This is important because you’re coating the apples in brown sugar and cinnamon. Even if you have a major sugar tooth like me you’ll get sugar overload if you use a sweeter apple in this recipe. Plus, I like the contrast between the sweet coating on the apple and the subtle tartness you get when you bite into each piece of apple.
Do I Need to Peel the Apples?
You’re going to want to peel and core your apples for this recipe. When you bake apples with the skin on them, it can separate from the apples during the baking process. This can leave you with loose apple skins in your monkey bread. Plus, it can just be a little more chewy. Make sure you peel them to keep that from happening.
How to Make Apple Fritter Monkey Bread
- Prepare for Baking: Preheat your oven to 350°F. Generously grease a 12-cup fluted tube pan or bundt pan with baking spray.
- Make Cinnamon Apples: Combine the prepared apples, brown sugar and cinnamon and toss together. Add about 1/3 of the apples to the pan. Set the rest aside.
- Make Cinnamon Sugar for Bread: Combine the sugar and cinnamon in a small bowl. Set aside.
- Cut Biscuit Dough: Cut each biscuit into 4 pieces.
- Coat Biscuits with Cinnamon Sugar: Melt 1/2 a cup of the butter. Dip each biscuit piece into the melted butter and shake off the excess, then coat it well with the cinnamon sugar mixture.
- Layer Biscuits & Apples: Add the biscuit pieces to the prepared pan. Alternate adding the biscuit pieces and cinnamon apples, about 1/3 at a time. You should have three layers of the apples and three layers of the biscuits.
- Add Buttery Topping: Combine the remaining 6 tablespoons of melted butter, brown sugar and vanilla extract and pour evenly over the top of the biscuits in the pan.
- Bake: Bake for 45-55 minutes or until golden and no longer doughy.
- Let Cool & Serve: Let your monkey bread cool for 15-20 minutes in the pan, then invert it onto a plate. Serve warm and enjoy!
Tips for the Best Apple Monkey Bread
- Anticipate Dripping: Because there’s so much moisture in this monkey bread, your pan might overflow a bit while it’s baking. Place a cookie sheet on the rack below your bundt pan to catch any drips!
- Use a Rimmed Plate: It’s best to serve this bread on a plate with a rim or raised edges to keep any excess moisture on the plate.
- Grease Pan Well: Grease your bundt pan generously so it’s easy to remove your baked monkey bread.
How to Eat Monkey Bread
There are endless ways to enjoy this pull-apart bread. Complete your treat by serving it with one of these tasty drinks:
- Coffee: Serve your apple monkey bread with a classic cup of joe. Or, pair it with this Caramel Blended Coffee for a caramel apple dream come true!
- Tea: Grab a kettle while your bread is cooling and serve it with a hot cup of tea. What’s more comforting on a cold day than tea and cinnamon?
- Milk: A cold glass of milk is always nice to sip with this monkey bread.
- Hot Chocolate: Make this warm fall dessert even cozier with a big mug of hot chocolate.
How to Store Homemade Monkey Bread
If you have leftover monkey bread, store it in an airtight container in the fridge. Within 2 days, reheat your leftovers in the oven or microwave until warm and enjoy!
Apple Fritter Monkey Bread
This easy Apple Fritter Monkey Bread is the ultimate Fall dessert recipe! Fluffy pull-apart bread is layered with warm cinnamon apples for a fun and yummy treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 2 apples (Fuji or Granny Smith) peeled, cored and diced into small pieces
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 1/4 cups (259g) sugar
- 3 3/4 tsp ground cinnamon
- 2 cans (16.3 oz each) refrigerated biscuit dough (such as Pillsbury)
- 3/4 cup + 2 tbsp salted butter, melted, divided
- 1/2 cup (113g) packed brown sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350°F. Generously grease a 12-cup fluted tube pan or bundt pan with baking spray.
- Combine the apples, brown sugar and cinnamon and toss together. Add about 1/3 of the apples to the pan. Set the rest aside.
- Combine the sugar and cinnamon in a small bowl. Set aside.
- Cut each biscuit into 4 pieces.
- Melt 1/2 a cup of the butter. Dip each biscuit piece into the melted butter and shake off the excess, then coat it well in the cinnamon sugar mixture.
- Add the biscuit pieces to the prepared pan. Alternate adding the biscuit pieces and cinnamon apples, about 1/3 at a time. You should have three layers of the apples and three layers of the biscuits.
- Combine the remaining 6 tablespoons of melted butter, brown sugar and vanilla extract and pour evenly over the top of the biscuits in the pan.
- Bake 45-55 minutes or until golden and it isn’t doughy anymore. There’s quite a bit of moisture in the pan, so you may want to place a cookie sheet on the rack underneath to catch anything that might drip over.
- Let cool for 15-20 minutes in the pan, then invert onto a plate. I recommend one with a raised edge so that the moisture from the bread doesn’t drip everywhere. Serve monkey bread warm and enjoy!
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