Apple Fritter Monkey Bread (Print-Friendly Version)
Soft pull-apart bread with sweet apples and a cinnamon glaze for a delectable sharing treat.
# Ingredients You’ll Need:
→ Apple Mixture
01 -
1 cup packed light brown sugar
02 -
2 tablespoons ground cinnamon
03 -
2 medium Granny Smith apples, peeled, cored, and diced
→ Biscuit Mixture
04 -
1 cup packed light brown sugar
05 -
1/2 cup unsalted butter, melted
06 -
2 cans refrigerated biscuits (8-count each)
→ Glaze
07 -
1 cup confectioners' sugar
08 -
2 to 3 tablespoons whole milk, room temperature
# How to Make It:
01 -
Preheat oven to 350°F and coat a 10-inch bundt pan with nonstick spray.
02 -
In a medium bowl, whisk together 1 cup of brown sugar and cinnamon. Add diced apples and toss until well coated.
03 -
In a large bowl, mix 1 cup of brown sugar with melted butter. Cut each biscuit into 6 pieces and add to the butter mixture, gently tossing until all pieces are coated.
04 -
Layer one-third of the apple mixture in the prepared bundt pan. Top with half of the coated biscuit pieces, followed by another third of the apple mixture and the remaining biscuits. Finish with the final third of the apples.
05 -
Bake for 45 minutes or until golden and set. Remove from the oven and let cool for 10 minutes.
06 -
In a small bowl, whisk together confectioners' sugar and milk, adding milk gradually until a pourable glaze forms.
07 -
Invert the cooled bread onto a plate and generously drizzle with glaze before serving.
# Extra Suggestions:
01 -
Canned refrigerated biscuits can be substituted with homemade biscuit dough or frozen bread rolls if unavailable.
02 -
Nutritional values are calculated as estimates and can vary with changes in ingredients.