Apple Biscuit Monkey Bread
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick sweet treat mixing chopped apples with biscuit dough coated in spiced brown sugar, baked in a butter-greased bundt pan until the top crisps to golden brown. Finished with a simple powdered sugar drizzle for a sticky, gooey pull-apart experience. Variations include using fresh or granny smith apples, adding toasted nuts, or swapping biscuits with cinnamon roll dough for added richness. Watch for bubbling sugar and buttery smell signaling readiness. Serve warm. Leftovers reheat well but lose crispness.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
8 servings
#American baking
#sweet bread
#pull-apart
#apple desserts
#easy baking
#brown sugar treats
Jump straight to melting butter in the bundt pan—no need to babysit it. Butter pools around corners, locking in flavor and adding deep richness to the bottom layer. Cutting biscuit dough into fourths instead of halves makes the monkey bread lighter, less clumpy. Toss those chopped apples with lemon juice. Saves you from grim brown bits and adds zing. The brown sugar-cinnamon-nutmeg mix gets that caramelized crust that crackles. Baking time varies—cloudy oven or cold butter means a little longer. Watch top for golden crispness, listen for soft crackles—those little clues that the sugar’s working. The flip? Tricky but worth it. Slap a plate on, invert fast and steady, then tap and coax it loose. That sticky, crackly surface—magic. Drizzle with powdered sugar glaze—thin enough to drizzle but thick enough to sweeten without drowning. I’ve swapped biscuit dough for cinnamon roll dough in a pinch—richer, sweeter, but watch it so it doesn’t burn. Apples? Granny smith add tartness, sweeter apples bake softer. Nuts? Toasted pecans or walnuts for texture contrast. Stored? Wrap leftovers tight, toast next day to return some crisp. Kitchen hacks: If biscuit dough is cold—let it soften 10 minutes before cutting. Brown sugar likes clumps—break them up for even distribution. Butter pools unevenly? Use a pastry brush for swirl. The aromas—warm cinnamon, melting butter, apple sweetness—a hypnotic countdown to baking nirvana.
Ingredients
- 6 tablespoons unsalted butter
- 3 cups chopped firm apples acidulated with 1 tablespoon lemon juice
- 1 can biscuit dough quartered
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup powdered sugar
- 2 tablespoons milk or water
About the ingredients
Butter quality matters here; unsalted gives control over saltiness but salted works—adjust accordingly. Fresh apples should be firm to keep structure—soft or mealy means mush. Lemon juice in the mix: prevents oxidation but don’t overdo it or apples get tart. Canned biscuits are the shortcut, but homemade dough or cinnamon roll dough kicks it up a notch—expect a longer bake then. Brown sugar mixed thoroughly with cinnamon and nutmeg ensures even spice distribution and caramelization. Powdered sugar icing thins easily with milk but water or lemon juice works if you want a paler glaze or slight tang. For a twist, swap 1 cup apples for chopped pears or add 1/2 cup toasted nuts for crunch balance. Watch spice quantity to avoid overpowering. Adjust sugar for sweeter or toned-down versions but remember sugar caramelizes and builds texture on baking. Have a small sieve handy for sifting powdered sugar to avoid lumps in icing. Leftover biscuit dough? Roll small pieces with cinnamon sugar and bake separately for a quick snack.
Method
- Preheat oven to 380 degrees F. Drop butter pieces in the bundt pan and slide it into oven right away. Let butter liquefy fully, then swirl pan carefully to coat every crevice before removing.
- Toss chopped apples with the lemon juice immediately to avoid browning. Cut each biscuit piece into quarters and mix gently with apples in a large bowl. The lemon prevents apple oxidation and adds tang.
- In a small bowl, vigorously stir brown sugar, cinnamon, and nutmeg until evenly combined. This spiced sugar layer caramelizes during baking to give crunch and warmth.
- Pull bundt pan with melted butter from oven. Evenly spread half the brown sugar mixture over bottom and sides, pressing lightly to stick.
- Layer apple and biscuit chunks on top of brown sugar. Sprinkle remaining spiced sugar over entire surface.
- Bake at 380 degrees until top looks golden and crisp, roughly 22 minutes but watch closely. You want a crunchy top and bubbling sugar—listen for faint crackling sounds.
- Remove pan carefully; still hot. Place serving dish over pan and invert quickly but controlled. Tap edges and bottom gently so monkey bread loosens. Lift pan off gently. If stuck, try running a butter knife around edges carefully—don’t tear the bread.
- Whisk powdered sugar and milk until thin drizzling glaze forms. Drizzle over warm apple monkey bread just before serving. The glaze melts slightly on contact, sticky but not soggy.
- Best warm. Let sit too long and it loses crisp edges and that fresh-baked soft inside pull-apart texture. If needed, rewarm briefly in oven on low heat to revive crunch.
Cooking tips
Butter melting in bundt pan is the first efficiency step—adds crisp caramelized base. Swirling ensures all areas coat—skip this, and bread sticks painfully. Toss apples first with lemon juice to avoid ugly browning—this matters if you prep ahead. Cutting biscuit dough smaller means more surface area to crisp—big chunks stay doughy or unevenly cooked. Brown sugar spice mix makes the difference; cinnamon alone is bland. Apply half to bottom so sweetness can come from under and above apples, not clumped on top. Bake timing is approximate—inspect visually. Crispy, golden top is a green light. Smell the sugar butter combo—it tells you more than 20 minutes on a timer. The flip needs speed plus calm—slow and pan sticks, too fast and it spills. Using a plate larger than bundt pan diameter makes it easier to catch everything. Tap and wiggle the pan to coax out tangled bits but use gentle persistence. Knife to release edges works if stuck but beware of tearing. Powdered sugar drizzle is last step—don’t ice too early or it melts into a dull layer instead of a glossy drizzle. Serve immediately for best texture; leftovers lack crisp but reheating in a low oven revives edges. If the top browns too fast, tent loosely with foil next bake. Keep a hand towel nearby for hot pan handling. No bundt pan? Use a well-greased deep round cake pan; expect longer baking and less distinct pull-apart functionality.
Chef's notes
- 💡 Butter in bundt pan first heats fast, pools unevenly. Use a pastry brush if you want to spread thoroughly. Butter coats crevices, that base caramelizes better. Watch butter closely once in oven. If cold biscuit dough, let soften 10 mins for easier cutting and even cooking. Hard chunks bake unevenly and make pull-apart dense.
- 💡 Toss chopped apples with lemon right away—prevents brown ugly spots but don’t drench. Just enough coating for tang, stops oxidation. Granny Smith swaps tart with more snap, fresh apples sweeter, softer on bake but watch lower bake times. Keep apples firm or bread soggy, texture lost.
- 💡 Brown sugar mix needs vigorous stirring. Cinnamon alone is dull; nutmeg adds warmth, subtle counterpoint. Break up clumps in brown sugar for even caramelization and crunch across biscuit surfaces. Half on bottom of pan first—catches butter, gives crisp base. Then apples and biscuit, finishing with rest sprinkled on top for crackle.
- 💡 The flip; tricky and key. Plate slightly bigger than bundt pan. Invert quickly but controlled—slow equals stuck. Tap edges, wiggle bottom gently to coax out. Sometimes knife around sides when stubborn but light pressure. Don’t tear bread or lose pulls. The crackling sugar sound guides you. Listen for faint soft pops, bubbling sugar near done.
- 💡 Powdered sugar glaze needs whisking for right pour. Too thick? Won’t drizzle and looks clumpy. Too thin? Runs off, no stick. Milk or water, lemon juice tweaks flavor and color. Drizzle warm bread just before serving so glaze melts slightly, sticky but not soggy. Leftovers reheat low oven, loses crisp but recovers edges. Tent foil if browns too fast next bake.
Common questions
Can I use cinnamon roll dough?
Yes but bake longer, dough sweeter and denser. Watch sugar caramel closely. Risk burning higher. Adjust oven timing. Texture richer but less biscuit crunch.
How to fix stuck bread in pan?
Tap edges gently first. Use knife run around carefully, no tearing. Butter in pan matters. Too little means sticking. Swirling pan while butter melts coats better, less stuck spots. If pan not bundt, use deep cake pan with more grease and expect longer bake time.
What apples work best?
Firm fresh apples hold shape. Granny Smith tart with more snap but can dry edges. Sweeter apples soften more, risk mushy pockets. Lemon juice toss is must. Acid stops browning but don’t overdo or taste gets too sharp.
How long keep leftovers?
Wrap tight to avoid drying, fridge or counter a few days. Reheat in low oven to regain crisp edges. Skip microwave unless desperate, loses crunch fast. Toast small pieces from leftover dough with cinnamon sugar—nice snack.
