Cinnamon Apple Monkey Bread and Grands Biscuits
Apple Cinnamon Monkey Bread – this straightforward to cook from-scratch monkey bread recipe is packed with cinnamon and apples. Full of buttery, cinnamon sugar coated biscuits, it’s the well-balanced fall treat.
You will LOVE Apple Monkey Bread with Cinnamon!
Apple Monkey Bread with Cinnamon is packed with sweet, cinnamon flavor with chunks of apple. It’s straightforward to cook and the whole family will love it.
The great thing about this bread is that you can use Grands canned biscuits so it’s minimal effort. It’s suited to breakfast or dessert.
Not only will the kids love eating it, but it’s an excellent way to use up all the apples from apple picking in the Fall! It’s well-balanced to bring to brunch with friends. Everyone will be asking for the recipe!
Cinnamon Apple Monkey Bread Ingredients
- 1 large or 2 small apples (you’ll need about 2 cups of chopped apple)
- 2 tubs of canned biscuits (we used Pillsbury Grands Flaky Layers biscuits, but any kind is fine)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup butter, melted
How to make Apple Cinnamon Monkey Bread
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Preheat your oven to 350°F
- Generously spray your Bundt pan with cooking spray and set aside.
- Peel and core your apple(s). Chop them into small pieces. The goal is to have about 2 cups of chopped apple when it’s done. Set aside.
- Open your biscuits and cut into fourths. Some choose to roll into a ball (we don’t), but it’s totally up to you! Set them aside.
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
- Melt your butter, set aside.
- Begin by rolling each biscuit piece in the sugar mixture until it’s covered entirely and placing randomly in the Bundt pan. (An alternative to this would be placing the sugar mix in a Ziploc bag and putting the biscuit pieces in batches, shaking to coat. You need to do them in batches if you do this route and be sure they are covered entirely.)
- As you place several pieces of sugar coated biscuit in the pan, sprinkle some apples randomly over them. Keep alternating adding in biscuits with adding in some apple pieces.
- Once all of the biscuit pieces and apples have been added, pour your butter evenly over the biscuits in the pan.
- Bake for 37-40 minutes.
- Remove from the oven. Allow it to cool for 5 minutes in the pan.
- Place a heat safe plate across the top of the pan, while holding the Bundt pan to the plate, flip it over. Lift the Bundt pan from the plate, shaking slightly if needed. Gently allow the monkey bread to set on the plate.
- Enjoy!
Tips for Monkey Bread with Grands Biscuits
- You’ll need a Bundt pan for this recipe. If you don’t have one, you can Click here
- We purposely don’t add additional sugar to the butter mixture being poured in. We find that it results in an extremely hard, sticky texture once the bread cools. The exterior pieces become nearly impossible to eat without ripping your teeth out. If you are missing this step, you can use the leftover sugar mix and add it to the butter before pouring in. If you make as written, the monkey bread will stay soft hours after cooling.
- If you want to jazz it up even further and turn it into an apple fritter style monkey bread, you could add a cream cheese or powdered sugar drizzle.
FAQ for Monkey Bread with Apples
Tools you’ll need to make monkey bread
Glass mixing bowls
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Measuring cups
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Measuring spoons
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Apple corer
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Bundt pan
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Can we make Apple Monkey Bread ahead of time?
Absolutely! If you make it as written, it will stay soft and fluffy well into the day.
Storing and reheating Grands Biscuits Monkey Bread
To store leftover Grands Biscuits Monkey Bread, you need to place it in an airtight container. It’s important that it’s airtight so that it doesn’t harden and dry out.
To reheat, place it in an oven safe dish and cover tightly with foil. Heat in a 200°F oven for about 15 minutes.
Alterations for picky eaters
None! Truly, this is a pretty family-friendly recipe as is.
Alterations to lower the calories or WW points
- Use a lower calorie/point canned biscuit or replace with 2 Ingredient Dough balls
- Use a brown sugar substitute (monk fruit sweetener, Swerve, etc.)
- Use a lower calorie/point butter alternative
Prep 10 minutesCook 37 minutesMakes 12
Ingredients
- 1 large or 2 small apples you’ll need about 2 cups of chopped apple
- 2 tubs of canned biscuits I used Pillsbury Grands Flaky Layers biscuits, but any kind is fine
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup butter melted
Method
- Preheat your oven to 350°F
- Generously spray your Bundt pan with cooking spray and set aside.
- Peel and core your apple(s). Chop them into small pieces. The goal is to have about 2 cups of chopped apple when it’s done. Set aside.
- Open your biscuits and cut into fourths. Some choose to roll into a ball (we don’t), but it’s totally up to you! Set them aside.
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
- Melt your butter, set aside.
- Begin by rolling each biscuit piece in the sugar mixture until it’s covered entirely and placing randomly in the Bundt pan . (An alternative to this would be placing the sugar mix in a Ziploc bag and putting the biscuit pieces in batches, shaking to coat. You need to do them in batches if you do this route and be sure they are covered entirely.)
- As you place several pieces of sugar coated biscuit in the pan, sprinkle some apples randomly over them. Keep alternating adding in biscuits with adding in some apple pieces.
- Once all of the biscuit pieces and apples have been added, pour your butter evenly over the biscuits in the pan.
- Bake for 37-40 minutes.
- Remove from the oven. Allow it to cool for 5 minutes in the pan.
- Place a heat safe plate across the top of the pan, while holding the Bundt pan to the plate, flip it over. Lift the Bundt pan from the plate, shaking slightly if needed. Gently allow the monkey bread to set on the plate.
- Enjoy!
