This caramel apple monkey bread is made with refrigerated biscuit dough, cinnamon sugared apples and a ooey gooey caramel sauce. It’s perfect for a fall!
If you’re a fan of monkey bread, you’re going to love this delicious caramel apple version. Cinnamon roll monkey bread is another favorite that is a must-make!
Table of Contents
Fall Twist on Monkey Bread
This easy caramel apple monkey bread is such a fun fall treat. It’s one of my favorites to make when entertaining, along with brown bag apple pie, apple cheesecake pie and apple pull-apart bread with caramel icing.
Apple monkey bread looks pretty on a cake stand and is perfect for entertaining this fall. The bites of pure apple caramel goodness are amazing…this is seriously one of the best fall apple desserts!
Ingredients
The best part about this caramel apple monkey bread recipe is that we use canned biscuits as the base, so there’s hardly any work required!
Find the full printable recipe with specific measurements below.
- Buttermilk biscuits: Using canned store-bought biscuits helps make this recipe super convenient. Pillsbury Grands-Homestyle Buttermilk Biscuits are my favorite. Rhodes dinner rolls are another good option, however you’ll need to thaw them first before using.
- Butterscotch pudding: For the bold caramel flavor. Look for the Cook & Serve variety (not instant pudding mix).
- Butter: To grease the pan so there’s no sticking, as well as pour melted on top of the biscuits before going in the oven. I typically use salted butter to add more flavor.
- Apples: I recommend using varieties such as Granny Smith apples or Honeycrisp that are crisp, sweet and will hold their shape when baking.
- Brown sugar: For sweetness and more caramel flavor. Make sure it’s packed when measuring.
- Cinnamon: You can’t make caramel apple monkey bread without this warm fall spice!
How to Make Caramel Apple Monkey Bread
Preheat oven to 325°F. Take stick of butter and grease bundt pan very generously. Pour butterscotch pudding mix in bundt pan coating evenly. Set aside.
Combine 3 Tablespoons brown sugar and cinnamon in medium bowl. Add apples and coat.
Open biscuits and flatten with hands then cut roll into halves. Place about 3-5 apple chunks in the center and fold the dough around the apple. Seal the dough by rolling into a ball. Repeat until all of the biscuits are filled. The place all of the biscuits into the bundt pan.
Melt remaining butter then combine with 1/2 cup of brown sugar and mix. Pour melted butter and sugar mixture evenly on top of biscuits.
Bake in the oven for 35 – 40 minutes or until the apples are cooked through. Tent foil over bread if it starts to brown.
Let cool for 5 minutes in the pan then place serving dish over top and flip the bread on top.
Tips and Variations
- Grease the bundt pan. Generously grease the pan with butter or cooking spray before adding in the biscuit dough. You don’t want the monkey bread to stick!
- Nuts: Sprinkle chopped walnuts or pecans between the layers of biscuit dough for an added crunch.
- Spice: Add more fall spices, such as apple pie spice or pumpkin pie spice for a bolder flavor.
- Tent with foil. If you notice the bread is browning too fast in the oven, you can tent the top with foil so that it doesn’t burn as it continues baking.
- Let cool. Don’t try to immediately release the bread from the pan. It will need to cool in the pan for about 5 or so minutes so that it has some time to set. Then place a serving dish on top of the bundt pan and flip it over to release.
Doing some fall baking? Try making my bread pudding, favorite pumpkin cinnamon rolls or these easy cinnamon apple muffins.
More Fall Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Caramel Apple Monkey Bread
Video
Equipment
- 1 Bundt pan
Ingredients
- Softened salted butter , for the pan
- 1 (3.5-ounce) box Jell-O Cook & Serve Butterscotch Pudding
- ½ cup + 3 Tablespoons light brown sugar , divided
- 1 teaspoon ground cinnamon
- 2 cups apples , chopped into 1/2″ pieces
- 2 (16.3-ounce) cans Pillsbury Grands-Homestyle Buttermilk Biscuits , (you can also use Rhodes if they are thawed)
- ½ cup chopped walnuts or pecans , optional
- ½ cup (1 stick) melted salted butter
Instructions
- Prep. Preheat the oven to 325°F. Butter a Bundt pan very generously.
- Sprinkle pudding. Sprinkle butterscotch pudding mix evenly in the Bundt pan.
- Sugar cinnamon apples. In a medium bowl, mix 3 Tablespoons brown sugar and 1 teaspoon cinnamon. Add 2 cups chopped apples and toss to coat.
- Fill biscuit dough with apple mixture. Flatten individual biscuits with your hands then cut each into halves. Spoon 3 to 5 apples in the center and fold dough around the apples. Seal the dough by rolling into a ball. Repeat until all of the biscuits are filled. Place balls into the Bundt pan. Add nuts in between balls, if using.
- Mix butter and brown sugar. In a small bowl, mix 1/2 cup butter with remaining 1/2 cup brown sugar. Pour evenly over the top.
- Bake. Bake 35 to 40 minutes, or until the apples are cooked through. Tent foil over the bread if it starts to brown. Let cool 5 minutes in pan before placing a serving dish over top and flipping the monkey bread to release from the pan.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
I love to use Granny Smith apples as they are tart and hold their shape while baking. Using tart apples will help offset the sweet monkey bread but any variety you have on hand works!
Even when you insert a toothpick into the center of monkey bread and it comes out clean it can be hard to tell when monkey bread is cooked through! For the most accurate results use a digital thermometer to check the temperature. The internal temperature of monkey bread should be 190°F to ensure you are not eating any raw dough.
This pull-apart bread is best served fresh but can be stored in an airtight container up to a day at room temperature or 3 days in the refrigerator. Reheat in the microwave or bring back to room temperature before eating.
Monkey bread (also known as sticky bread or bubble bread) is a pastry that’s made by baking numerous pieces of soft baked dough balls in a pan. Typically it’s soft, sweet and coated with a cinnamon sticky sauce.
Categorized as: American, Bread, Breakfast, Desserts, Fruit Desserts, Quick Bread, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
AMAZING. One of my all time favorite fall desserts! SO good!!
I have been making Monkey bread since I was very young! Caramel apple monkey bread is out of this world! So SO SO good!! YUM!!
Apples and caramel are our family’s favorite, so I made Caramel Apple Monkey Bread last Sunday and it was a hit! This is a new go-to dessert recipe! Highly recommended!
I’m so happy to hear it was a hit with your family!
Do you make the pudding with milk and then pour it into the bundt pan or do you sprinkle the dry butter scotch pudding in the pan and ad the remaining ingerdients?
Just the dry butterscotch mix. :)
I love this monkey bread for a holiday breakfast or when hosting overnight guests!
Mouthwatering!!! I’ve never mad e a monkey bread but now I have to try!
I seriously can’t resist monkey bread, sweet or savory. Delish!
I love it. It tastes awesome.
Thank you for the tips. I really like it.
I’m so glad you love this recipe! :)
I love the idea of adding caramel apple to the monkey bread!
That is the most beautiful Monkey Bread I’ve ever seen!
Thank you! It is one of my favorite fall breakfasts! :)
Replying to Kaz
Aussie here who can translate American premix speak.
Buttermilk biscuits are buttermilk scones. So use a packet of scone mix or make up your own scone dough.
Butterscotch pudding isn’t a cake mix, it’s more like a really sweet custard dessert mix. I think you could just make butterscotch sauce which is super easy.
1 cup firmly packed brown sugar
60g butter
300ml pure cream
Place sugar, butter and cream in a saucepan over medium heat. Cook, stirring, without boiling, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened.
I’m from New Zealand – I guess any butterscotch instant cake mix will do – but what is the tin of buttermilk cookies? I might try this for a fundraising cake stall – sounds amazing!
This looks divine! I love monkey bread, so I’ll definitely have to give this a try!
Oh my goodness! This monkey bread looks so amazing! Pinned!
This sounds and looks amazing!! YUM!
This looks so ooey gooey good!!
Oh my goodness! This looks amazing! I’ll be right over :)
This looks amazing! I plan on making this next weekend , before we head out to our town’s Apple Festival! ~Liz
Hope you enjoy it as much as we did Liz! Apple Festival…sounds like a blast!