Description
This Caramel Apple Monkey Bread with Biscuits is a delightful, pull-apart dessert featuring tender buttermilk biscuit pieces coated in a warm caramel sauce with tart Granny Smith apples and a hint of pumpkin pie spice. Perfect for sharing, this easy-to-make treat yields a delicious balance of sweet and tangy flavors baked to golden perfection.
Ingredients
Scale
Caramel Sauce
- 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
Bread
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Generously grease a bundt pan with nonstick spray or brush it with melted butter for extra flavor.
- Make Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, butter, and half and half. Stir constantly until the mixture is smooth and thickened, about 5 to 6 minutes. Remove from heat then stir in vanilla extract and a pinch of salt. Fold in the chopped apples and set aside.
- Prepare Biscuit Pieces: Open the biscuit cans and separate the biscuits. Cut each biscuit into quarters. In a large zip-top bag, mix together white sugar, cinnamon, and pumpkin pie spice. Add biscuit pieces in batches, seal the bag, and shake to coat them evenly with the sugar-spice mixture. Set aside.
- Layer Monkey Bread: Pour about one quarter of the caramel apple sauce into the bottom of the bundt pan. If using, sprinkle half of the chopped pecans over the sauce. Add about one third of the sugared biscuit pieces (approximately 20 pieces) over the sauce. Drizzle one third of the remaining caramel apple mixture over the biscuit layer, making sure to distribute apples and sauce evenly. Add the next one third of biscuit pieces, then top with half of the remaining caramel sauce and apples. Add the last of the biscuit pieces and pour the remaining caramel apple mixture on top.
- Bake: Place the bundt pan on a baking sheet to catch any overflow. Cover the pan tightly with foil to help biscuits cook thoroughly. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the biscuits are cooked through in the center.
- Cool and Serve: Remove the monkey bread from the oven and let it rest in the pan for 10 minutes. Then invert onto a serving plate. Serve warm and pull apart to enjoy the gooey, caramel apple deliciousness!
Notes
- Use tart apples like Granny Smith to balance sweetness; Honeycrisp or Fuji apples offer a sweeter twist.
- For convenience, store-bought caramel sauce can be used—just stir in apples before layering—but homemade caramel sauce provides better flavor and texture.
- If you don't have a bundt pan, a 9x13 baking dish can be used; reduce baking time to 30 to 35 minutes accordingly.
- To prepare ahead, assemble monkey bread up to the baking step, cover tightly, and refrigerate overnight. Bake fresh in the morning for the best results.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
