Apple Fritter Monkey Bread

Apple Fritter Monkey Bread from Above

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.

Ingredients

Cinnamon Apples

Monkey Bread

Instructions

  1. Preheat oven to 350°F. Generously grease a 12-cup fluted tube pan or bundt pan with baking spray.
  2. Combine the apples, brown sugar and cinnamon and toss together. Add about 1/3 of the apples to the pan. Set the rest aside.
  3. Combine the sugar and cinnamon in a small bowl. Set aside.
  4. Cut each biscuit into 4 pieces.
  5. 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. 
  6. 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. 
  7. 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.
  8. 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. 
  9. 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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