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Apple Pie Monkey Bread
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Apple Pie Monkey Bread

Cinnamon-sugar dusted biscuits, smothered in homemade, from-scratch Apple Pie Filling. Caramelized apples, an gooey-gooey cinnamon sauce, and the perfect amount of warm spices, this Apple Pie Monkey Bread is a beautiful marriage of carbs and apple pie.
Course Bread
Keyword apple pie filling, apple pie monkey bread, apple pie recipes, monkey bread, monkey bread recipe, short cut monkey bread
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Sarah

Ingredients

For apple pie filling:

  • 2 large Granny Smith apples peeled, cored, and chopped
  • 1/4 cup packed brown sugar
  • 4 tbsp. butter divided
  • 1/2 cup granulated sugar
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/3 cup water, apple cider, or apple juice
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. apple pie spice

For monkey bread:

  • 1/2 cup granulated sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. apple pie spice
  • 2 16 oz. cans refrigerated biscuits, 16 total biscuits (I used Pillsbury Grands Flaky Layers Butter)

For glaze:

  • 1 1/2 - 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. water or milk

Instructions

For apple pie filling:

  • In a large stock pot over medium heat, combine the apples, brown sugar, and 2 tbsp. butter.
  • Cook for 7-8 minutes, or until apples begin to soften and become tender.
  • Reduce heat to low, and add the granulated sugar, flour, salt, water, and apple cider vinegar.
  • Stirring frequently, cook until the mixture is thick, bubbly, and syrupy, 4-5 minutes. It should coat the back of a spoon.
  • Remove from heat, and stir in remaining 2 tbsp. butter, as well as vanilla, cinnamon, and apple pie spice.
  • Allow to cool.
  • Meanwhile, prepare biscuits.

For monkey bread:

  • Generously spray a 10-inch bundt pan with non-stick spray.
  • In a medium bowl, combine granulated sugar, cinnamon, and apple pie spice.
  • Using kitchen scissors, cut each biscuit in quarters.
  • Working in batches of 5 or 6, roll the balls in the sugar & spice mixture, coating them thoroughly.
  • Arrange 1/3 the dough balls in the bottom of the pan.
  • Spoon 1/2 the filling over the dough balls.
  • Arrange another 1/3 dough balls in the pan, cover with remaining filling, and cover with remaining dough balls.
  • Bake at 325 degrees for 40-50 minutes, or until the edges are golden brown, and when you press toward the center, it should feel 'set' and not doughy. I use the end of a wooden spoon to press lightly toward the center of the bundt to check for doneness. You don't want it to feel doughy toward the middle.
  • Remove from heat, and cool in pan for 20 minutes - not much longer, or bread will want to stick to the pan. Run a knife or small rubber spatula along the edges to loosen the bread.
  • Invert onto a serving platter. 

For glaze:

  • In a small bowl, whisk together 1 1/2 cups powdered sugar, vanilla extract, and water or milk until smooth. Add additional powdered sugar, if needed, to achieve desired consistency. I wanted this to be a relatively thin glaze that drizzled easily, but adjust to your preferences.
  • Serve warm, drizzled with glaze.
  • Individual servings reheat easily in the microwave for 20-30 seconds!