Apple Cinnamon Monkey Bread

 

Introduction

Apple Cinnamon Monkey Bread is a sweet, pull-apart treat with a soft, pillowy interior, a sticky caramel glaze, and the warm, comforting flavors of apples and cinnamon. Perfect for breakfast, brunch, or dessert, it’s fun to make and even more fun to eat.

Ingredients

2 cans (16 oz each) of refrigerated homestyle biscuits (non-flaky variety).

1 cup granulated white sugar.

2–3 teaspoons ground cinnamon.

1/2 cup (1 stick) unsalted butter.

3/4 cup packed light brown sugar.

1 medium Granny Smith apple, peeled, cored, and finely diced.

Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract.

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or bundt pan.
• In a large bowl or resealable plastic bag, combine granulated sugar and cinnamon. Mix well.
• Cut each biscuit into four pieces and toss them in the cinnamon-sugar mixture until fully coated.
• Layer half of the coated biscuit pieces in the prepared pan. Sprinkle half of the diced apple on top.
• Add the remaining coated biscuit pieces and the rest of the apple.
• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until bubbly and combined.
• Pour the butter-brown sugar mixture evenly over the biscuit and apple layers.
• Bake for 28–32 minutes, until the top is golden brown and the center is set.
• Allow the bread to cool for 5–10 minutes. If using glaze, mix powdered sugar, milk, and vanilla, then drizzle over warm bread.

How to Make

• Use a glass baking dish to monitor caramel bubbling and avoid undercooked centers.
• Don’t overcrowd the dough pieces; they need room to expand and soak up the syrup.
• If the top browns too quickly, tent the pan loosely with aluminum foil during the last 10 minutes of baking.