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Apple Fritter Monkey Bread

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Apple Fritter Monkey Bread is a pull-apart treat made with cinnamon-sugar coated dough pieces, tender apple chunks, and a buttery brown sugar glaze—topped with a vanilla icing drizzle for the perfect breakfast or dessert centerpiece.

Ingredients

Scale
  • 2 cans refrigerated biscuit dough (or homemade yeast dough)
  • 2 medium apples, peeled, cored, and diced
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray.
  2. Cut biscuit dough into quarters. In a large bowl, toss dough pieces with granulated sugar and cinnamon to coat.
  3. Stir in diced apples until evenly distributed.
  4. In a small bowl, combine melted butter, brown sugar, and vanilla. Pour half into the bottom of the bundt pan.
  5. Layer half of the dough/apple mixture into the pan, pour remaining butter mixture over, then add remaining dough mixture on top.
  6. Bake for 40–45 minutes, or until the bread is golden and cooked through. Let cool in pan for 10 minutes.
  7. Invert onto a serving plate. Cool slightly.
  8. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm monkey bread before serving.

Notes

  • Use tart apples like Granny Smith for the best flavor balance.
  • Can substitute homemade dough if preferred.
  • Serve warm for best gooey texture—great with coffee or as a brunch centerpiece.
  • Optional: add chopped nuts or raisins for added texture.

Nutrition

Keywords: apple fritter, monkey bread, pull-apart bread, cinnamon apple dessert, bundt pan recipe

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