Name: Caramel Apple Monkey Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup brown sugar; ½ cup butter cut into pieces; ¼ cup half and half or whipping cream; 1 teaspoon pure vanilla extract; pinch of salt; 2-3 granny smith apples about 2 full cups, peeled, cored, and chopped into small pieces; 1 tablespoon melted butter or cooking spray; 2 16 ounce cans refrigerated buttermilk biscuits (I like Pillsbury Grands); ½ cup white granulated sugar; 1 teaspoon ground cinnamon; 1 ½ teaspoon pumpkin pie spice; ½ cup chopped pecans optional

If you love the cozy flavors of fall but want a fun twist on classic apple desserts, this Caramel Apple Monkey Bread Recipe is exactly what you’ve been craving. Imagine gooey caramel, tart apples, and tender buttermilk biscuits all baked into one irresistible pull-apart treat!

A round, shiny brown sticky roll with a hole in the middle sits on a white plate over a white marbled surface. The top of the roll is covered with two layers of chopped yellow apples and dark brown pecan nuts mixed in sticky syrup. The roll's dough underneath is golden brown and looks soft and moist, with some sticky syrup pooling slightly around the base on the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Caramel Apple Monkey Bread Recipe
Top Tip
How to Serve Caramel Apple Monkey Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caramel Apple Monkey Bread Recipe

Why You'll Love This Recipe

Honestly, this Caramel Apple Monkey Bread quickly became my go-to dessert for gatherings — it’s easy, comforting, and everyone loves pulling apart those sticky, flavorful bites!

Super simple to make: Uses store-bought biscuits for quick prep without sacrificing homemade charm.
Perfect flavor balance: Tart Granny Smith apples play beautifully off the rich caramel and fragrant pumpkin pie spice.
Fun and shareable: Pull-apart style means everyone gets to dig in — no slicing required!
Adaptable and forgiving: Swap nuts or omit them, and use a baking dish if you don’t have a bundt pan.

Ingredients & Why They Work

Before you gather your ingredients, here are a few tips: choose crisp, tart Granny Smith apples to balance the sweetness perfectly. For biscuits, I recommend refrigerated buttermilk ones like Pillsbury Grands — they bake up fluffy and tender, soaking up all that luscious caramel apple goodness.

Flat lay of a few chunks of golden butter, a small white ceramic bowl filled with glossy rich brown sugar, a small white bowl with creamy half and half, a small white bowl with clear vanilla extract, a pinch of salt in a white ceramic dish, bright green Granny Smith apples peeled, cored, and chopped into small pieces, several uncracked whole eggs with clean shells, a small white bowl containing white granulated sugar, a small white bowl holding warm brown ground cinnamon, a small white bowl of pumpkin pie spice, a handful of chopped pecans scattered neatly next to a stack of flaky buttermilk biscuits in natural form, all arranged symmetrically on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown sugar: The backbone of the caramel sauce, providing deep, molasses-rich sweetness.
Butter: Adds richness and helps create that luscious, silky caramel texture.
Half and half or whipping cream: Gives the caramel its creamy body and soft mouthfeel.
Pure vanilla extract: A little vanilla elevates the caramel with warm, sweet aromatics.
Salt: Just a pinch balances the sweetness and enhances all the flavors.
Granny Smith apples: Their tartness cuts through the caramel’s sweetness, keeping the bite bright and fresh.
Melted butter or cooking spray: For greasing the pan to make sure this sticky bread releases easily.
Refrigerated buttermilk biscuits: The foundational bread pieces — they puff up moist and tender.
White granulated sugar: Combined with spices to coat each biscuit piece for a flavorful crust.
Ground cinnamon: Infuses warmth and classic apple pie vibes into every bite.
Pumpkin pie spice: That cozy seasonal touch that makes this dessert uniquely comforting.
Chopped pecans (optional): For a delightful crunch and nutty contrast to the soft biscuits and gooey apples.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Caramel Apple Monkey Bread Recipe is how easy it is to make your own. Feel free to tweak the spices, swap nuts, or even switch up the apples to create a version that’s just right for you and your family.

Use Different Apples: I love using Granny Smith for their tart punch that balances the sweetness perfectly, but one fall I tried Honeycrisp for a sweeter, juicier bite—and it was delightful!
Nut-Free Option: For a nut-free treat, simply skip the pecans or substitute with seeds like pepitas for added crunch without allergens.
Spice It Up: Add a pinch of ground nutmeg or ginger along with the pumpkin pie spice for a cozy warming twist that’s perfect for chilly mornings.
Make It Vegan: Swap out butter for plant-based margarine and use a non-dairy half and half substitute to create a plant-based version without sacrificing flavor.

Step-by-Step: How I Make Caramel Apple Monkey Bread Recipe

A bundt-shaped cake with a rich, shiny caramel sauce covering the top and sides sits on a white plate placed on a white marbled surface. The top layer is decorated with small, golden-yellow apple pieces and dark brown pecans that are embedded in the glossy caramel sauce. The cake itself is a deep golden-brown color with a spongy texture visible around the edges. The sauce pools slightly around the base, adding a smooth and sticky look to the dessert. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan with Butter Love

First things first: preheat your oven to 350°F (180°C). While it warms up, generously grease your bundt pan—this is key to getting your monkey bread to release easily after baking. I like to brush melted butter along every nook and cranny instead of just spraying, because that little extra buttery touch adds flavor and helps caramelize the edges beautifully.

Step 2: Whip Up That Irresistible Caramel Apple Sauce

In a medium saucepan set over medium heat, combine 1 cup of brown sugar, ½ cup of butter cut into pieces, and ¼ cup of half and half. Stir constantly for about 5 to 6 minutes until the mixture turns smooth and thickens slightly—watch for it to get glossy and rich. Remove from heat and stir in 1 teaspoon pure vanilla extract and a pinch of salt. Then fold in your peeled, cored, and chopped Granny Smith apples—about 2 cups worth. Let this caramel-apple magic sit aside while you prepare your biscuit pieces.

Step 3: Cut, Shake, and Coat the Biscuits

Open your two cans of refrigerated buttermilk biscuits (I recommend Pillsbury Grands—they hold up perfectly). Separate each biscuit and cut each one into quarters. In a large zip-top bag, combine ½ cup white sugar, 1 teaspoon ground cinnamon, and 1½ teaspoons pumpkin pie spice. Add the biscuit pieces in batches to the bag, seal it, and shake vigorously so every piece gets coated in the sweet, spiced sugar mixture. Set these aside for layering.

Step 4: Layer the Goodness in Your Bundt Pan

Now for the fun part! Pour about a quarter of your caramel apple sauce into the bottom of your prepared bundt pan. If you’re including the optional ½ cup chopped pecans, sprinkle half of them over this caramel layer. Next, scatter one third of your sugared biscuit pieces (around 20 pieces) evenly over the sauce. Drizzle one third of the remaining caramel apple sauce atop these biscuits, making sure to tuck in the chunky apples. Add the second third of biscuits, then pour half of the remaining caramel apple mixture over that layer. Finally, add the last of the biscuit pieces and pour on the remaining caramel apple sauce over the top. The layers promise sticky, sweet, tender bites in every pull-apart piece!

Step 5: Bake It to Golden Perfection

Place your bundt pan on a baking sheet—to catch any overflow—and cover the pan tightly with foil. This keeps the moisture in so your biscuits cook through without drying out. Bake for 20 minutes, then carefully remove the foil and continue baking another 20 minutes. You’re looking for a golden brown top and fully cooked biscuit centers. The aroma of caramel and spice filling your kitchen will make the wait so worth it.

Step 6: Rest, Invert, and Serve Warm

After baking, let your monkey bread rest in the pan for about 10 minutes. This helps the sticky caramel set just enough to hold the bread together when you turn it out. Then invert it onto a serving plate and watch the caramel apple goodness ooze invitingly. Serve warm so everyone can pull apart buttery, tender bites—and don’t be surprised if it disappears quickly!

Top Tip

These tips come from hands-on experience baking this Caramel Apple Monkey Bread Recipe and make all the difference in flavor, texture, and presentation.

Use Fresh Granny Smith Apples: I always choose tart Granny Smith apples because their tangy brightness perfectly balances the rich sweetness of the caramel sauce.
Coat the Biscuit Pieces Evenly: Shaking the biscuit quarters in the sugar-spice mixture inside a zip-top bag is a game changer—it ensures every bite is flavorful and spiced just right.
Cover the Pan While Baking: Covering the bundt pan with foil during the first 20 minutes locks in moisture so the biscuits bake through without drying out.
Don’t Skip the Resting Time: Letting the bread rest for 10 minutes after baking helps the caramel thicken and makes flipping out onto your serving plate so much easier.

How to Serve Caramel Apple Monkey Bread Recipe

A cream-colored bundt pan filled with a layered dessert. The bottom layer is made of soft, golden-brown dough pieces that are arranged all around the pan, with a light sprinkle of cinnamon or brown sugar on top. Scattered evenly over the dough pieces are small, pale green chunks of what looks like fresh apple. The pan is set on a dark oven tray with a white marbled background visible around it. The texture of the dough looks soft and fluffy, and the apples add a fresh, slightly glossy contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add an extra special touch by drizzling warm caramel sauce or a light dusting of powdered sugar on top. A sprinkle of chopped toasted pecans enhances the crunch, while a dollop of whipped cream or a scoop of vanilla ice cream turns this into a decadent dessert treat.

Side Dishes

This monkey bread is wonderfully satisfying on its own but pairs beautifully with a hot cup of coffee or cinnamon-spiced tea for a cozy brunch. For a heartier spread, serve alongside scrambled eggs or bacon to balance sweet and savory flavors.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Caramel Apple Monkey Bread tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer keeping, refrigeration will extend freshness for about 4 days but may slightly firm up the bread.

Freezing

You can freeze the monkey bread either before or after baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm individual portions in the microwave for 20-30 seconds or place the whole loaf in a 300°F (150°C) oven covered with foil for about 10-15 minutes until heated through—this helps soften the bread and refresh that melty caramel goodness.

Frequently Asked Questions:

Can I use other types of apples besides Granny Smith?

Absolutely! Granny Smith apples provide a nice tart contrast, but you can swap in Honeycrisp, Fuji, or Gala for a sweeter twist. Just keep in mind that sweeter apples will balance out the caramel differently.

What if I don’t have a bundt pan?

No worries! You can bake the monkey bread in a 9x13-inch baking dish instead. Just reduce the baking time to about 30 to 35 minutes and keep an eye on the color and doneness.

Can I make this recipe ahead of time?

Yes! You can assemble your Caramel Apple Monkey Bread up to the baking step, cover it tightly, and refrigerate overnight. Just bake it fresh the next day for the best pull-apart gooey texture.

Is it okay to use store-bought caramel sauce?

Definitely! Store-bought caramel sauce works in a pinch. Just stir in the chopped apples before layering. However, homemade caramel provides richer flavor and better texture if you have the time.

Final Thoughts

Making this Caramel Apple Monkey Bread Recipe easily turns any morning or dessert moment into a special occasion. The warm scent of cinnamon, pumpkin pie spice, and caramel fills your kitchen, inviting everyone to gather around and share. Whether for a cozy family breakfast or a festive fall gathering, it’s a sweet, comforting treat that’s sure to bring smiles—and maybe some sticky fingers too. Enjoy every tender, caramel-drizzled pull-apart bite!