Caramel Apple Monkey Bread

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Caramel apple monkey bread recipe -ooey gooey sticky bread filled with cinnamon sugared apples. The perfect fall treat.

If you’re a fan of monkey bread (also known as sticky bread), you’re going to love this recipe! This is a classic recipe that I know many of you have but I thought it would be fun to dress it up for fall using one of my favorite fruits to bake with …apples. It really takes this monkey bread over the top! I served this treat up for some friends and they all loved it!

Caramel apple monkey bread recipe -ooey gooey sticky bread filled with cinnamon sugared apples. The perfect fall treat.

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This caramel apple monkey bread looks so pretty on a cake stand. Perfect for entertaining this fall! Mmmm…. now I’m hungry!

Caramel apple monkey bread recipe -ooey gooey sticky bread filled with cinnamon sugared apples. The perfect fall treat.

Did you make this recipe?

Carmel Apple Monkey Bread

Ingredients:

  • 1/2 cup butter (1 stick), softened
  • 1  (3.5 oz) box Jell-O Cook & Serve Butterscotch Pudding
  • 2 cans Pillsbury Grands-Homestlye buttermilk biscuits (you can also use rhodes if they are thawed)
  • 2 cups Apples,  chopped into 1/2″ pieces
  • 1/2 cup + 3 Tablespoons brown sugar
  • 1 teaspoon cinnamon

 

 

Directions:

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 piece 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 evenly on top of biscuits.

Bake for 35 minutes-40 minutes or until the apples are cooked through. Tent foil over bread if it starts to brown. Let cool for 5 minutes in pan then place serving dish over top and flip it on top.

Enjoy!!

 

 

 

Best served fresh out of the oven while warm.

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Look at all that caramel goodness. YUM!!

Caramel apple monkey bread recipe -ooey gooey sticky bread filled with cinnamon sugared apples. The perfect fall treat.

Okay seriously… look at those bites of pure apple caramel goodness. Now I am wishing I had some of this dessert right now.

Caramel apple monkey bread recipe -ooey gooey sticky bread filled with cinnamon sugared apples. The perfect fall dessert!

Enjoy! This is definitely a recipe I’ll be making again and again!

Looking for more apple recipes? You’ll love these too:

Apple chips

Apple crisp

Apple bars

Caramel apple snicker pie

Snickerdoodle apple peach crisp

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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9 comments on “Caramel Apple Monkey Bread”

  1. Liz @ The Fresh Plate Reply

    This looks amazing! I  plan on making this next weekend , before we head out to our town’s Apple Festival! ~Liz

  2. Oh my goodness!  This looks amazing!  I’ll be right over :) 

  3. This looks so ooey gooey good!!

  4. This sounds and looks amazing!! YUM!

  5. Oh my goodness! This monkey bread looks so amazing! Pinned!

  6. This looks divine! I love monkey bread, so I’ll definitely have to give this a try!

  7. 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!

  8. 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.

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