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