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 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

4.91 from 11 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.

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
  • ½ 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

  • The first step in this recipe is to peel, core, and dice two granny smith apples.
  • After you have diced the apples, heat the oven to 350°F and get out a medium bowl.
  • In a medium bowl, combine the brown sugar and cinnamon.
  • 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

  • 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.
  • In the large bowl, combine the brown sugar and melted butter.
  • Remove the biscuits from the tube and cut them each into six pieces.
  • Add the biscuit pieces to the brown sugar/butter mixture and gently toss them to coat, making sure to get all the pieces coated.
  • 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.
  • Place in the preheated oven for 45 minutes.
  • When the bread is done, remove it from the oven and let it cool for about 10 minutes while you make the glaze.

GLAZE

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

Notes

*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: https://iambaker.net/orange-monkey-bread/ )

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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. Have you posted a muffin recipe thiz yr? I tried a comp. recipe for “Spicy banana muffins. Loved it,made it several times& now cant find the recipe. I remember that i had to buy a spice cake for the recipe.

  2. It looked amazing and took more time to cook..if I made it again I would use sweet dough and not biscuit…it seemed salty in the dough and not sweet like a fritter would be. I am a huge fan of “IamBaker” though.

  3. I wish there was a way I could make this gluten free. They don’t sell g/f biscuit already prepared in a tear open canister

  4. This sounds amazing. I will make this tomorrow morning. Can this be made the night before and baked in the morning? Just trying to get to eating that faster. I love all your recipes

  5. Made this today. It’s March but in the 30’s. Dessert tonight and breakfast tomorrow. Delish!! Thank you!!! So much easier than fritters but the same vibe!!

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