Okay, Let Me Tell You About This Caramel Apple Monkey Bread...
Honestly, every time fall rolls around, I get this itch to bake something that smells like a fairground and my grandma’s kitchen had a baby. Caramel Apple Monkey Bread Pull-Apart is what happens when you want apple pie but can’t be bothered with a lattice crust, or you’ve got a crowd to feed and zero patience for fancy. I still remember the first time I made it — the caramel oozed everywhere, my dog tried to lick the counter, and my husband hovered like he was waiting for a bus. (Spoiler: he didn’t even wait for it to cool.) My kitchen smelled like a cross between an orchard and a candy shop, which is, frankly, what I want on a Saturday morning.
Why You'll Love This (I Mean, I Keep Making It)
I make this when I want to impress my in-laws with minimal effort—plus, the kids go bonkers for the gooey bits. My family basically fights over who gets the biggest chunk (I sneak an edge piece when no one's looking). And if you’ve ever had a kitchen fail, trust me, this is very forgiving. There’s always that one sticky spot, but that’s half the fun. I once dropped half the caramel on the floor and, well, let’s just say the mop got a treat.
Here’s What You Need (Substitutions Welcome)
- 2 cans refrigerated biscuit dough (Grands, if I’m feeling flush — but honestly, any old store brand is fine in a pinch)
- 2 medium apples, chopped (Granny Smith is my go-to, but use whatever's rolling around your fruit bowl — peeled or not is up to you)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar (sometimes I use all brown if I run out, and it still works)
- 2 teaspoons cinnamon (my gran swore by the stuff from the health store, but I just grab the McCormick)
- ½ cup butter, melted (I’ve even used salted — it’s not the end of the world)
- ⅓ cup heavy cream (milk works, but cream is the dream)
- ¼ teaspoon salt
- Optional: ½ cup chopped pecans or walnuts (I skip them when my aunt is coming — nut allergy, oops)
How to Make It (Don’t Stress, Seriously)
- Preheat the oven to 350°F (180°C). Grease a bundt pan or whatever you’ve got. I’ve used a loaf pan in a pinch. No big deal.
- Chop apples and biscuits. Cut the biscuits into quarters—don’t worry about being precise. Dice up those apples. This is usually when I eat a piece or two. Quality control is important.
- Toss biscuits and apples with cinnamon sugar. Combine both sugars and cinnamon in a big bowl, then dump in biscuits and apples. Stir it all around with your hands; yes, it gets sticky. (Or use a spatula if you’re feeling fancy.)
- Layer in the pan. Plop half the biscuit-apple mix into your pan, sprinkle on half the nuts if you’re using them. Repeat with the rest.
- Make the caramel sauce. In a saucepan (or microwave, if you’re impatient like me), melt butter, then stir in the cream and salt. Pour in the remaining sugar mixture and let it bubble for about a minute. This is where I usually sneak a spoonful and burn my tongue. Pour it all over the biscuit mix in the pan.
- Bake. Shove it in the oven for 35–40 minutes, or until it’s all bubbling and golden. Don’t worry if it looks a bit weird at this stage—it always does!
- Cool (if you have the willpower). Let it sit for 10 mins before flipping out. Or don’t. Just be careful, molten caramel is no joke.
Notes (Stuff I Learned the Hard Way)
- That pre-made caramel sauce in a squeeze bottle works if you’re desperate, but it’s not quite as rich.
- If your apples are super juicy, the bread might be softer, but I kinda like it that way.
- I tried doubling the apples once and, hmm, it was too soggy. Less is more here, I guess.
- If you forget the nuts, nobody will riot. If you forget the caramel, you will hear about it.
Variations I’ve Messed With (and Not Always Succeeded)
- Subbed pears for apples. Pretty tasty, but not as punchy.
- Threw in a handful of raisins once. The kids staged a protest. Never again.
- Made a boozy version with a splash of bourbon in the sauce. Adults were happy, kids... not so much.
- Tried using crescent roll dough. Actually, I find it works better if you stick to biscuits.
Gear You’ll Need (“Essentials,” But Also Not)
- Bundt pan (but I’ve used a 9x13" cake pan in a pinch — just watch the bake time)
- Mixing bowls (well, any big bowl works; I once used a pasta pot)
- Saucepan or microwave-safe bowl
- If no nonstick spray, butter and a paper towel does the trick
How to Store (If It Even Lasts That Long)
Wrap leftovers in foil or an airtight container. Fridge is fine for up to 3 days (though honestly, in my house it never lasts more than a day). Reheat a hunk in the microwave for 15 seconds, and it’s almost as good as fresh. I think this tastes even better the next day, but that could just be wishful thinking.
How We Serve It (Or: How We Devour It)
We just plop the whole pan in the middle of the table and let everyone pull pieces off like cave people. If I’m feeling fancy, I’ll drizzle extra caramel (store-bought, oops) or scoop some vanilla ice cream on top. My cousin swears by a little sharp cheddar on the side. That’s a Midwest thing, I guess?
Pro Tips (Learned the Hard Way, Of Course)
- Let it cool at least 10 minutes before flipping. I once tried to rush this step and regretted it because the whole thing fell apart (and burned my hand, so just wait!)
- Don’t overstuff the pan. It rises more than you’d think and will go overboard like a science fair volcano.
- If you’re using a loaf pan, check it sooner — mine was done in 30 mins flat.
FAQ (Yep, People Ask These)
- Can I make this ahead? Totally! Assemble, cover, and chill overnight; bake fresh in the morning. I do this for brunches (when I remember).
- What apples work best? I usually grab Granny Smith or Honeycrisp; but honestly, any apple that isn’t mushy will do. Even the ones a bit past their prime are fine — just cut out any weird bits.
- Can I freeze it? Eh, I tried once and it got a bit soggy. I mean you can, but it’s so much better fresh.
- How do I keep it from sticking? Butter and flour the pan, or spray like there’s no tomorrow. But if a few pieces stick, just scrape ‘em out and slap on extra caramel.
- Can I halve the recipe? Yep, use a smaller pan and drop the bake time by 10 mins or so. Sometimes I do this when I want to pretend I have self-control.
Oh, if you need a visual, Sally's Baking Addiction has a great photo guide for basic monkey bread, and if you want to geek out on apple varieties, Serious Eats is my go-to. Also, if you want to skip the homemade caramel, King Arthur Baking has a quick recipe I’ve used in a rush.
Hope you love this as much as we do — and if you end up with caramel on your shirt, you’re in good company. Happy baking!
Ingredients
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 2 medium apples, peeled, cored, and diced
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup caramel sauce, plus more for drizzling
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Grease a bundt pan with nonstick spray.
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2In a large bowl, mix granulated sugar and cinnamon. Cut biscuit dough into quarters and toss in the cinnamon sugar mixture to coat.
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3Layer half of the coated biscuit pieces in the prepared bundt pan. Sprinkle half of the diced apples over the dough.
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4Repeat with remaining biscuit pieces and apples. In a separate bowl, combine melted butter, brown sugar, caramel sauce, salt, and vanilla extract. Pour evenly over the dough and apples.
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5Bake for 35 minutes, or until golden brown and cooked through. Let cool in the pan for 10 minutes, then invert onto a serving plate.
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6Drizzle with additional caramel sauce before serving. Pull apart and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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