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Apple Fritter Monkey Bread

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Apple Fritter Monkey Bread is a pull-apart dessert combining cinnamon-sugar biscuit dough, caramelized apples, and a sweet glaze. It’s a fun and indulgent twist on traditional monkey bread, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated biscuit dough
  • 2 large apples, peeled and diced
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 tsp nutmeg (optional)
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan well with nonstick spray or butter.
  2. In a skillet over medium heat, melt butter and add diced apples, brown sugar, and nutmeg. Cook until apples are soft and caramelized, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Cut each biscuit into quarters. In a large bowl, mix granulated sugar and cinnamon. Toss biscuit pieces in the cinnamon sugar to coat.
  4. Layer half of the sugared biscuit pieces in the bottom of the bundt pan. Spoon half of the apple mixture over them. Repeat with remaining dough and apples.
  5. Bake for 35–40 minutes or until the top is golden brown and a skewer inserted comes out clean.
  6. Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  7. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over warm monkey bread before serving.

Notes

  • Use tart apples like Granny Smith for a nice contrast to the sweetness.
  • Can be made ahead and reheated in the oven before serving.
  • Add chopped nuts like pecans or walnuts for crunch.
  • Serve warm for best texture and flavor.

Nutrition

Find it online: https://tastyera.com/apple-fritter-monkey-bread-3/