Get ready to indulge in a delightful treat that will have your taste buds dancing with joy! Our Apple Cinnamon Monkey Bread is the ultimate comfort food, combining the warm flavors of cinnamon and apple with gooey, buttery biscuit goodness. Perfect for breakfast, brunch, or a cozy dessert, this recipe is not only easy to make but also promises to impress your family and friends. With just a few simple ingredients and a little bit of love, you can create a mouthwatering masterpiece that will leave everyone asking for seconds. Ready to take your baking skills to the next level? Let’s dive into the delicious world of Apple Cinnamon Monkey Bread!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 3 apples, peeled and diced
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Apple Cinnamon Monkey Bread bakes evenly and thoroughly.
- Prepare a bundt pan by greasing it with a little butter or non-stick cooking spray. This will help prevent the monkey bread from sticking when you invert it later.
- In a large mixing bowl, combine the peeled and diced apples with 1/2 cup of sugar and 2 teaspoons of cinnamon. Toss the apples until they are well-coated with the sugar and cinnamon mixture. Set aside to let the flavors meld.
- Open the cans of refrigerated biscuit dough. Separate each biscuit and cut them into quarters. This will create bite-sized pieces that will be easy to layer in the bundt pan.
- In a separate bowl, mix together the melted butter, brown sugar, and 1/2 teaspoon of vanilla extract. Stir until well combined to create a sweet, buttery sauce.
- Take a piece of the quartered biscuit dough and dip it into the butter mixture, ensuring it is fully coated. Then, place it in the bottom of the greased bundt pan. Repeat this process, layering the coated biscuit pieces and the apple mixture in the bundt pan. Alternate between biscuit pieces and apple pieces for an even distribution.
- Once all the biscuit dough and apples are layered in the bundt pan, pour any remaining butter mixture over the top. This will help to create a deliciously gooey texture as it bakes.
- Place the bundt pan in the preheated oven and bake for 30 minutes, or until the top is golden brown and the biscuit pieces are cooked through.
- After baking, remove the bundt pan from the oven and let it cool for about 10 minutes. This will make it easier to invert the monkey bread without it falling apart.
- To serve, carefully invert the bundt pan onto a serving plate. Gently tap the pan to release the monkey bread. If any pieces stick, you can use a spatula to help release them.
- Allow the Apple Cinnamon Monkey Bread to cool slightly before serving. It can be enjoyed warm, and you may choose to drizzle some additional melted butter or a glaze over the top for extra sweetness.
Tips
- Prep Ahead: To save time, you can prepare the apple mixture and butter sauce in advance. Just store them in the fridge until you’re ready to assemble the monkey bread.
- Choose the Right Apples: For the best flavor, use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. This will add depth to your monkey bread.
- Don’t Skip the Greasing: Ensure your bundt pan is well-greased. This step is crucial to prevent the monkey bread from sticking and to achieve that perfect, beautiful release.
- Layering is Key: When layering the biscuit pieces and apple mixture, make sure to alternate them evenly. This ensures that every bite is packed with flavor.
- Serve Warm: For the best experience, serve your Apple Cinnamon Monkey Bread warm right out of the oven. A drizzle of melted butter or a simple glaze can elevate it even further!
- Storage Tips: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to two days. You can reheat individual pieces in the microwave for a quick treat.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 35mg
