Apple Cinnamon Monkey Bread
Rated 5.0 stars by 1 users
Category
Dessert
Prep Time
30 minutes
Cook Time
40 minutes
This Apple Cinnamon Monkey Bread is what happens when cozy meets just a little bit indulgent. Soft, pull-apart biscuit dough gets tossed in warm sugar and our Apple Cinnamon Blend, then layered with buttery, caramelized apples that melt into every nook and cranny.
As it bakes, the apples turn jammy, the edges go golden, and the whole thing transforms into a shareable centerpiece that practically begs to be pulled apart. Finish it with a nutty brown butter icing and you’ve got sweet spice, rich caramel notes, and just enough warmth to keep everyone reaching for one more piece.
Author:Chef Ryan
Ingredients
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1 tube refrigerated biscuit dough (about 340 g)
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½ cup granulated sugar
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2 tbsp Spiceology Apple Cinnamon Blend, divided
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2 tsp ground cinnamon, divided
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1 Granny Smith apple, diced into ½-inch pieces
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½ cup brown sugar
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6 tbsp butter
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4 tbsp butter
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1½ cups powdered (icing) sugar
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3 tbsp milk
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1 tsp vanilla extract
Monkey Bread
Apple Filling
Brown Butter Icing
Directions
Preheat oven to 350°F and generously grease a loaf pan or Bundt pan.
In a skillet over medium heat, combine: Diced apple, brown sugar, 6 Tbsp butter, 1 tsp cinnamon, 1 Tbsp Apple Cinnamon Blend.
Cook for 15–20 minutes, stirring occasionally, until the apples are tender and coated in a thick caramel-like glaze.
Remove from heat and let cool slightly.
Open the biscuit dough and cut each biscuit into quarters.
In a large bowl, combine: Granulated sugar, remaining 1 Tbsp Apple Cinnamon Blend, remaining 1 tsp cinnamon.
Add biscuit pieces and toss until evenly coated.
Place half of the coated dough into the prepared pan. Spoon about half of the apple mixture evenly over the dough.
Add remaining dough, then top with the remaining apple mixture, reserving a small amount for finishing if desired.
Bake for 35–40 minutes, or until puffed, golden brown, and cooked through.
Allow the monkey bread to rest for 15 minutes, then carefully invert onto a serving plate.
While the monkey bread bakes, melt the butter in a saucepan over medium heat. Continue cooking for 4–5 minutes, swirling occasionally, until the butter turns golden brown and smells nutty.
Transfer to a bowl and let cool for 2–3 minutes.
Whisk in powdered sugar, milk, and vanilla until smooth. If needed, add additional milk 1 tsp at a time to reach a pourable consistency.
Drizzle the warm monkey bread with brown butter icing and spoon over any reserved apple caramel.
Serve warm and pull apart to enjoy.
