The Best Monkey Bread Recipe
The traditional Monkey Bread recipe gets a cozy twist with this cinnamon apple pull apart bread. Baked with warm, gooey layers of tender biscuit dough and caramelized apples, every bite is rich with butter and brown sugar.
Servings: 4 servings
Equipment
- Medium loaf pan 8x4-inch or similar
- Large non-stick skillet for cooking apples
- Wooden spoon or silicone spatula for stirring
- Sharp Knife and Cutting Board for dicing apples
- Measuring Cups and Spoons
- Cooling Rack optional, but helpful for airflow after baking
Ingredients
- 1 1/2 cans Store-Bought Refrigerated Biscuit Dough Pillsbury, or any brand
- 4 lrg Apples peeled, cored and diced
- 1/2 cup Salted Butter
- 1 cup Brown Sugar packed
- 1 tbsp Apple Pie Spice
- 1 tbsp Freshly Squeezed Lemon Juice
Instructions
- Preheat oven to 350°F (175°C). Grease a medium loaf pan with butter.
- In a large non-stick skillet, melt butter over medium-high heat. Add apples, brown sugar, apple pie spice, and lemon juice. Sauté for 10–12 minutes, or until apples are soft and mixture is thickened. Remove from heat and let cool slightly.
- Cut each biscuit into quarters. Spoon a layer of apple mixture into the prepared pan. Top with biscuit pieces, leaving small gaps between them. Repeat with remaining apple mixture and biscuit pieces, finishing with apples on top.
- Bake for 25–30 minutes, or until biscuits are golden brown and cooked through. If the top browns too quickly, cover loosely with foil.
- Allow to cool for 5–10 minutes. Run a knife along the edges, carefully remove from the pan, and serve warm.
Notes
Optional Toppings
- Drizzle with vanilla glaze (powdered sugar + milk + vanilla).
- Sprinkle chopped pecans or walnuts for a nice crunch.