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Apple Fritter Monkey Bread

Apple Fritter Monkey Bread is a pull-apart treat made with cinnamon-sugar biscuit dough, sautéed apples, and a sweet glaze. It’s a fun and indulgent twist on both monkey bread and apple fritters—perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 cans refrigerated biscuit dough (16.3 oz each)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted (for coating)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter (for apples)
  • 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 12 tablespoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan well with butter or non-stick spray.
  2. In a small bowl, mix granulated sugar and cinnamon. Cut biscuit dough into quarters and roll in the cinnamon sugar mixture. Set aside.
  3. In a skillet over medium heat, melt 2 tablespoons butter. Add diced apples, flour, brown sugar, and nutmeg. Cook for 5–7 minutes, stirring occasionally, until apples are soft and slightly caramelized. Stir in vanilla and remove from heat.
  4. Layer half the coated biscuit pieces in the bundt pan. Spoon half of the apple mixture over the dough. Repeat with remaining dough and apples.
  5. Drizzle melted butter over the top.
  6. Bake for 35–40 minutes, or until golden brown and cooked through. Let cool in pan for 10–15 minutes, then invert onto a serving plate.
  7. Mix powdered sugar with milk to make a glaze. Drizzle over the warm monkey bread before serving.

Notes

  • Best served warm but can be reheated in the microwave.
  • You can use homemade biscuit dough instead of refrigerated dough if preferred.
  • For added texture, sprinkle chopped pecans or walnuts between layers.

Nutrition

Keywords: apple fritter monkey bread, pull-apart bread, cinnamon apple bread, brunch, dessert bread