Apple Monkey Bread

apple-monkey-breadFall is officially upon us.  That means time for apples, and pumpkin and all sorts of warm comfort food.  This past week, the local grocery store had apples on sale for $0.50 per pound.  Yes, I did come home with a few pounds of apples.

For a treat, I made my family a twist on an old favorite – Monkey Bread became Apple Monkey Bread.

3 cans refrigerated biscuits, cut into 1/4’s
2/3 cup + 3/4 cup sugar divided
2 teaspoons cinnamon divided
1/2 cup butter
3 apples peeled and diced into 1/4 inch pieces.


Pre-heat oven to 350. In a bowl combine 2/3 cup sugar and 1 teaspoon of cinnamon.  Add biscuit quarters, a few at a time. Beginning with biscuits and ending with apple, alternate layers of coated biscuits and apples in a greased bundt pan.

In a small saucepan, over medium-low heat, melt butter with 3/4 cup of sugar and 1 teaspoon cinnamon.  Once the sugar has dissolved pour over biscuits.

Bake for 30 minutes.  Best served warm.

TIPS: To clarify, the recipe uses small, 10 count biscuits cans, not the jumbo size biscuits. 





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