Apple Fritter Monkey Bread is an ooey-gooey pull-apart bread that is filled with chopped apples and covered in a sweet glaze. Be sure to try my Apple Fritters for another sweet apple treat!

Piece of Apple Fritter Monkey Bread on Plate with Fork

What is Monkey Bread?

Monkey bread, also known as monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, and a few more names that I can’t remember right now, is definitely a popular treat in my house, and it is so easy to make and eat! This Apple Fritter Monkey Bread is made with store-bought biscuits, so it’s easy to put together and start pulling apart to enjoy! For another apple fritter treat, try my Apple Fritter Bread.


Apple Fritter Monkey Bread in the Pan Right After Baking and Before Flipping

Ingredients & Substitutions

There are three parts to this recipe that come together so sweetly and deliciously–the apple mixture, the bread mixture, and the glaze.

Apples: I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, Fuji, or Pink Lady apples.

Biscuits: Look for the flaky variety of buttermilk biscuits. Or, you could also use Rhodes Rolls (like I did in my Orange Monkey Bread recipe).

Glaze: The glaze is a simple glaze made with confectioners’ sugar and milk.

Can I Use a Different Pan?

Generally, monkey bread is made in a bundt pan. But, you can definitely use a different type of pan to get the same delicious Apple Fritter Monkey Bread. You could use a casserole pan. But, the cooking times could vary when you are using a different pan. Be sure to check the middle of the bread for doneness. A bread pan or springform pan would also work.

Overhead Image of Apple Fritter Monkey Bread on White Plate on White Surface

Can I Make Apple Fritter Monkey Bread Ahead of Time?

Yes! This recipe is easy to put together the day ahead of baking. Simply follow all of the instructions up to placing the bread into the oven. Cover the rolls and store them in the refrigerator until the next day. Then, bake the bread when you are ready.

Drizzling Glaze over Freshly Baked Apple Fritter Monkey Bread on White Platter

How to Store Apple Fritter Monkey Bread

Store the baked bread in the refrigerator, covered, for up to 2 days. When ready to enjoy, simply pop it in the microwave to warm it up.

Hand Lifting up a Piece of Layers of Apple Fritter Monkey Bread with Caramel Glaze Pulling Away

More Apple Treats

4.91 from 11 votes

Apple Fritter Monkey Bread

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Apple Fritter Monkey Bread is an ooey-gooey pull apart bread loaded with sweetened apples, all drizzled with a sweet glaze.


Apple Mixture

  • 1 cup (200 g) light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2 medium Granny Smith apples, peeled, cored, and diced into small pieces

Bread Mixture


  • 1 cup (125 g) confectioners' sugar
  • 2-3 tablespoons whole milk, room temperature


Apple Mixture

  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the brown sugar and cinnamon.
  • Add in the chopped apples and toss gently to coat. Set the apples aside as you prepare the bread mixture.

Bread Mixture

  • In a large bowl, combine the brown sugar and melted butter.
  • Cut each of the biscuits into 6 pieces.
  • Add the biscuit pieces to the brown sugar and butter mixture and gently toss to coat.
  • Add ⅓ of the apple mixture to the prepared bundt pan. Top with a layer of half of the coated biscuit pieces. Add another ⅓ of the apple mixture, followed by the remaining half of biscuit pieces. Finally, top with the remaining apple mixture.
  • Bake for 45 minutes.
  • When the bread is done, remove it from the oven and let it cool for about 10 minutes while you prepare the glaze.


  • In a small bowl, whisk together the confectioners' sugar and milk, adding just one tablespoon of milk at a time, until you reach desired consistency.
  • Invert the cooled bread pan onto a plate and drizzle it with the glaze.



*These are the biscuits you buy in a tube. You break open the tube and it POPS. 🙂 Some countries do not have this type of biscuit. If you don’t have it you make the dough from scratch or use a frozen roll like Rhodes. (I use Rhodes in this recipe: )

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. “Some countries do not have this type of biscuit. If you don’t have it you make the dough from scratch”

    Australian here, never heard of biscuits in a can or Rhodes, and I know biscuits has a different meaning in the US… I’d be grateful if you could share a link to a recipe that would work! Thanks in advance ☺️

  2. This looks delicious! I wonder if these can be made in mini bundt pans, to give as gifts? If so how many would this recipe make?

  3. Tried making this twice and biscuits were still raw. Cooked additional 11 minutes and still raw even though top was browned and cooked.

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