Apple Fritter Monkey Bread (Print Version)
Layers of fluffy pull-apart bread and warm cinnamon apples combine in this irresistible fall treat that's perfect for sharing.
# Ingredients:
→ Cinnamon Apples
01 -
2 apples (Fuji or Granny Smith) peeled, cored and diced into small pieces
02 -
3 tbsp brown sugar
03 -
1 tsp ground cinnamon
→ Monkey Bread
04 -
1 1/4 cups (259g) sugar
05 -
3 3/4 tsp ground cinnamon
06 -
2 cans (16.3 oz each) refrigerated biscuit dough (such as Pillsbury)
07 -
3/4 cup + 2 tbsp salted butter, melted, divided
08 -
1/2 cup (113g) packed brown sugar
09 -
1/2 tsp vanilla extract
# Steps:
01 -
Preheat oven to 350°F (175°C). Generously grease a 12-cup fluted tube pan or bundt pan with baking spray.
02 -
Combine the diced apples, brown sugar and cinnamon and toss together. Add about 1/3 of the apple mixture to the bottom of the prepared pan. Set the remaining mixture aside.
03 -
Combine the sugar and cinnamon in a small bowl. Set aside.
04 -
Cut each biscuit into 4 equal pieces.
05 -
Melt 1/2 cup of the butter. Dip each biscuit piece into the melted butter, shake off excess, then coat thoroughly in the cinnamon sugar mixture.
06 -
Add the coated biscuit pieces to the prepared pan, alternating with the cinnamon apple mixture in three layers. You should have three layers of apples and three layers of biscuits.
07 -
Combine the remaining 6 tablespoons of melted butter, brown sugar and vanilla extract and pour evenly over the assembled layers in the pan.
08 -
Bake for 45-55 minutes or until golden brown and fully cooked through. Place a cookie sheet on the rack underneath to catch any potential overflow.
09 -
Let cool for 15-20 minutes in the pan, then invert onto a plate with a raised edge to contain the moisture. Serve warm.
# Notes:
01 -
This pull-apart bread is best enjoyed fresh from the oven while still warm.
02 -
The moisture from the apples makes this especially moist, so use a plate with raised edges when serving.