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Apple Fritter Monkey Bread

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Apple Fritter Monkey Bread combines the gooey pull-apart texture of monkey bread with the sweet, spiced flavor of apple fritters. Loaded with cinnamon-sugar coated biscuit dough and tender apples, then topped with a luscious glaze, it’s the ultimate indulgent brunch or dessert treat.

Ingredients

Units Scale
  • 2 cans (16 oz total) refrigerated biscuit dough
  • 2 medium apples, peeled, cored, and diced
  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp apple pie spice (optional)
  • For glaze:
  • 1 cup powdered sugar
  • 23 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan well with non-stick spray or butter.
  2. In a bowl, mix granulated sugar, cinnamon, and apple pie spice if using.
  3. Cut biscuit dough into quarters. Toss biscuit pieces in the cinnamon-sugar mixture until well coated.
  4. In a saucepan, melt butter with brown sugar and vanilla extract; stir until smooth.
  5. Layer half of the sugared biscuit pieces into the bundt pan, followed by half of the diced apples. Repeat with remaining dough and apples.
  6. Pour the butter-sugar mixture evenly over the layered dough and apples.
  7. Bake for 40–45 minutes, or until the top is golden brown and cooked through. Let cool in the pan for 10 minutes.
  8. Invert the monkey bread onto a serving plate and cool slightly.
  9. Whisk together glaze ingredients until smooth, then drizzle over warm monkey bread before serving.

Notes

  • Use firm apples like Granny Smith or Honeycrisp for the best texture.
  • Can be assembled the night before and baked in the morning.
  • Serve warm for the best gooey texture and flavor.
  • Add chopped pecans or walnuts for extra crunch if desired.

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