Apple Fritter Monkey Bread

Apple Fritter Monkey Bread is the dessert I turn to when I want a cozy showstopper that everyone will devour in minutes. Tender biscuit dough gets drenched in cinnamon sugar and layered with juicy apples for that perfect pull-apart caramelized bite. It is the sticky sweet treat you bake once and crave forever.

When I made this for a family weekend brunch everyone insisted on the recipe and even the kids wanted seconds. The smell alone is enough to fill the house with pure happiness.

Gather Your Ingredients

• Light brown sugar: Adds that signature caramel flavor. Use the freshest you can for best depth.
• Ground cinnamon: Gives classic warm spice. Reach for Saigon cinnamon if available for boldness.
• Granny Smith apples: Bring a sweet tart bite and hold their shape in baking. Choose apples that feel firm and bright.
• Unsalted butter: Creates rich moist pockets in the bread. Always use good quality butter here.
• Refrigerated biscuits: Give fluff and ease. Save time by using those pop open tubes.
• Confectioners sugar: Makes the glaze velvety smooth. Always sift it so your glaze turns out lump free.
• Whole milk: Brings the glaze together. You want it at room temp for best blending.

How to Make It

Prepare the Pan:

Spray a 10 inch bundt pan all over with nonstick spray making sure to cover every curve so nothing sticks.

Mix Sugar and Spice:

In a medium bowl whisk together your brown sugar and cinnamon until no streaks remain for even coating.

Toss the Apples:

Add diced apples to the sugar mixture and toss until pieces are all well coated. They should glisten with cinnamon.

Prepare Sugar Butter Mixture:

In a large bowl stir more brown sugar into melted butter letting it dissolve and become thick and syrupy.

Cut the Biscuits:

Open those biscuit tubes and cut each biscuit into six small chunks so every bite has edges to caramelize.

Coat Biscuits:

Drop all the biscuit pieces into the brown sugar butter mixture and toss very gently to avoid mushing them.

Layer in Pan:

Start by sprinkling one third of the apple mix into the prepared pan. Add half the coated biscuits making sure they are level. Pour in another third of apples then the rest of the biscuits and finish with the remaining apples.

Bake:

Place the pan in your preheated oven for forty five minutes. The top should be deeply golden and the smell will be incredible.

Cool Slightly:

Let bread cool in the pan for about ten minutes so it settles and is easy to invert.

Make the Glaze:

In a small bowl whisk together confectioners sugar and milk starting with a tablespoon of milk and adding more slowly until glaze is pourable and silky.

Drizzle and Serve:

Carefully invert the bread onto a serving plate and drizzle generously with glaze letting it flow into every crevice.

My favorite part is the way the apples almost turn jammy as they bake while still providing just a bit of texture. This recipe always reminds me of lazy Saturday mornings with everyone camped in the kitchen waiting to pull their share apart.

Flavor Boosters

Swap in a pinch of nutmeg with the cinnamon or add chopped pecans for extra warmth and crunch. Use Saigon cinnamon for a bolder spice profile and experiment with different tart apple varieties for layers of flavor.

Serving Suggestions

Drizzle extra glaze for those who like it sweet, serve warm with vanilla ice cream for dessert, or pair with coffee at brunch. For a fun spin, try making mini versions by baking in a muffin tin and adjusting bake time.

Creative Twists

No canned biscuits on hand? Use homemade biscuit dough or thawed frozen dough balls. Switch up apples with Honeycrisp or even add in ripe pears for a seasonal change. For dairy free guests, swap butter and milk for plant based alternatives.

Everyone loves that it is impressive yet truly simple. If you bring this to a potluck, expect to come home with an empty plate.

Common Questions About This Recipe

→ What type of apples work best for this bread?

Granny Smith apples are recommended for their tartness, balancing the sweet brown sugar and spice mixture.

→ Can I use homemade biscuit dough?

Yes, homemade biscuit dough or even frozen bread dough can be used if refrigerated biscuit dough is unavailable.

→ How do I prevent the bread from sticking to the pan?

Generously grease the bundt pan with nonstick spray or butter before adding the ingredients to ensure easy release.

→ Is it possible to prepare in advance?

Yes, assemble the bread a day ahead, refrigerate covered, and bake fresh when ready for best results.

→ What can I substitute for the glaze?

You can use a simple drizzle of melted caramel or even whipped cream if preferred over the milk glaze.