Apple Fritter Monkey Bread

filed under: Bread · Breakfast · Dessert on May 21, 2020

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!

Apple Fritter Monkey Bread

Monkey bread, also known as monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, and 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.

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Piece of Apple Fritter Monkey Bread on Plate with Fork

Apple Fritter Bread Recipe

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

Apple Mixture Ingredients (full recipe below)

  • Granny smith apples
  • Brown sugar
  • Cinnamon

Bread Mixture Ingredients

  • Flaky biscuits
  • Brown sugar
  • Unsalted butter

Glaze Ingredients

  • Confectioners’ sugar
  • Milk

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

Preparing the Apples

The first thing you will want to do for this recipe is peel, core, and dice your apples. For this recipe, dice the apples on the smaller side.  Add brown sugar and cinnamon to a bowl and stir well. Add the diced apples right to that and stir to coat each piece. Set this aside while you prepare the rest of your ingredients.

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, or Pink Lady apples.

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

How to Make Apple Fritter Monkey Bread

  • As the apples are sitting in the brown sugar and cinnamon mixture, prepare a large bundt pan with non-stick spray.
  • In a large bowl, stir together the melted butter and brown sugar.
  • Open the biscuit can and separate each of the flaky biscuits and cut each biscuit into about six pieces.
  • Add the biscuit pieces to the butter and brown sugar mixture and gently toss them to get each piece coated.

It’s time to get the apples and bread layered in the bundt pan. First, add about 1/3 of the apple mixture to the pan. Next, add half the coated biscuits. Then, add another 1/3 of the apple mixture, followed by the rest of the biscuits. Finally, add the rest of the apples on top. Bake the bread for 45 minutes at 350°F. 

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

Making the Glaze

While the bread is cooling, prepare the glaze. It is a very simple old fashioned glaze that is simply confectioners’ sugar and milk. Depending on the humidity, temperature, and climate of your kitchen you may need more or less milk. I always start with 1 cup confectioners sugar and 1 tablespoon milk and add more as needed. 

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.

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

Looking for More Monkey Bread Recipes?

5 Ingredient Monkey Bread

Sprinkles Monkey Bread

Orange Monkey Bread

Zucchini Pull-Apart Bread

Homemade Monkey Bread

5 from 3 votes
Apple Fritter Monkey Bread
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Apple Fritter Monkey Bread is an ooey-gooey pull apart bread loaded with sweetened apples, all drizzled with a sweet glaze.

Course: Dessert
Cuisine: American
Keyword: Apple Bread, apple fritter bread
Servings: 12
Calories: 403 kcal
Author: Amanda Rettke - iambaker.net
Ingredients
APPLE MIXTURE
  • 2 medium granny smith apples, peeled, cored, and diced into small pieces
  • 1 cup (200g) brown sugar, packed
  • 2 tablespoons cinnamon
BREAD MIXTURE
  • 2 cans (32 ounces) refrigerated biscuits, flaky
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
GLAZE
  • 1 cup (125g) confectioners' sugar, sifted
  • 2-3 tablespoons milk, depending on the desired consistency
Instructions
APPLE MIXTURE
  1. The first step in this recipe is to peel, core, and dice two granny smith apples.

  2. After you have diced the apples, heat the oven to 350°F and get out a medium bowl.

  3. In a medium bowl, combine the brown sugar and cinnamon.

  4. Add in the chopped apples and stir to make sure each apple piece is coated in the brown sugar/cinnamon mixture. Set the apples aside as you prepare the bread mixture.

BREAD MIXTURE
  1. For the bread mixture, first, get out a large bowl and a large bundt pan. Grease the bundt pan or spray it with nonstick spray.

  2. In the large bowl, combine the brown sugar and melted butter.

  3. Remove the biscuits from the tube and cut them each into six pieces.

  4. Add the biscuit pieces to the brown sugar/butter mixture and gently toss them to coat, making sure to get all the pieces coated.

  5. To the prepared bundt pan add 1/3 of the apple mixture. Top with a layer of the coated biscuit pieces. Add another 1/3 of the apple mixture, followed by a second layer of biscuits, and top with a final layer of the remaining apple mixture.

  6. Place in the preheated oven for 45 minutes.

  7. When the bread is done, remove it from the oven and let it cool for about 10 minutes while you make the glaze.

GLAZE
  1. While the bread is cooling, make the glaze. In a small bowl, mix the confectioners' sugar and milk, adding just one tablespoon of milk at a time, until you reach desired consistency. I prefer it on the thicker side.

  2. Invert the cooled bread pan on a plate and drizzle it with the glaze.

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Comments

  • Tami says:

    I love all your recipes.

  • MaryJo Kolar says:

    Everything I look at that she makes looks beautiful and delicious. I have made her cookies and they were delicious. Now I’m interested in making her monkey bread or strawberry Bundt cake that I know my son would love.

    • Amanda Rettke says:

      Thank you, Maryjo. <3

  • Debbie Considine says:

    Just made this !!!!! Fabulous love it
    Thanks again. I will be following you 😘

    • Amanda Rettke says:

      Thank you, Debbie!

  • Ben R. says:

    Made this for my tween and teenagers – it was a BIG hit! Perfect mix of ooyie gooey and sensational flavors! Will definitely make it again!

  • Carol Mueller says:

    Could you give the nutritional information please.

  • Sheila Chadwick says:

    I haven’t made it yet but I’m sure it’s delicious. It sounds amazing.

  • Sandra Bolender says:

    Can I make my own biscuits>

    • Elizabeth Keeney says:

      Hi, Sandra! I work with iambaker and am happy to help with questions. You could use the dough from our Apple Pull-Apart Bread recipe. Have a great day!

  • Gail says:

    Hello Sweetie! This is for you!
    A woman is discovered sitting in her car in a grocery store parking lot with her hands held behind her head. A customer asks the woman if she’s okay. She says that she’s been shot in the back of the head and has been sitting there for more than an hour holding her hands over the wound to keep her brains from falling out. Paramedics are called and they discover that what she thought was her brain is actually a huge wad of bread dough. They finally figure out that when she got into the driver’s seat, a Pillsbury Biscuit can exploded from the groceries she had placed in the back seat and between the sound of the explosion and the sensation of something hitting her head, she thought she had been shot and also thought the dough was her brains falling out. Love, Aunt Gail 🙂

  • Donna says:

    These recipes all look great. I will have to try a couple and let you know my success!

  • Robyn Laird says:

    Love the sound of th his recipe but unsure what flakey biscuits are as I live in Australia and would like to know what I could use ..thank you

    • Elizabeth Keeney says:

      Hi, Robyn! I work with iambaker and am happy to help with questions. We used store-bought refrigerated buttermilk biscuits for this recipe. I hope that helps, and have a great day!

  • Judy West says:

    Could you use Rhodes frozen rolls insstead of biscuits?

  • Denise Ribail says:

    Ever try substituting pecans for the apples? Or use both?

    • Elizabeth Keeney says:

      Hi, Denise! I work with iambaker and am happy to help with questions. No, we have not tried those variations to the recipe, but they both sound amazing! Have a great day!

  • Don't Pass on Dessert!