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!

Caramel apple monkey bread on a white plate.

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Fall Twist on Monkey Bread

If you’re a fan of monkey bread, you’re going to love this delicious caramel apple version.

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!

Apple monkey bread ingredients on marble counter.

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.

Dry butterscotch pudding in a bundt pan.

Combine 3 Tablespoons brown sugar and cinnamon in medium bowl. Add apples and coat.

Cinnamon sugar and apples tossed in a bowl.

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.

Biscuits on a cutting board, showing how to fold apple mixture into the dough.

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.

Caramel sauce poured over biscuit dough and apples in a bundt pan.

Bake in the oven for 35 – 40 minutes or until the apples are cooked through. Tent foil over bread if it starts to brown.

Baked caramel apple monkey bread still in pan.

Let cool for 5 minutes in the pan then place serving dish over top and flip the bread on top.

Apple monkey bread on a white plate.

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 pumpkin pie spice for a bolder flavor.
  • Glaze. Add a powdered sugar glaze like cinnamon roll monkey bread!
  • 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.
Apple monkey bread piece on a white plate.

Doing some fall baking? Try making my bread pudding, favorite pumpkin cinnamon rolls or these easy cinnamon apple muffins.

More Fall Recipes

Apple monkey bread piece on a white plate.

Caramel Apple Monkey Bread

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
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!
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Serve: This bread is best served warm.

Nutrition

Calories: 472kcal, Carbohydrates: 62g, Protein: 5g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 843mg, Potassium: 234mg, Fiber: 2g, Sugar: 25g, Vitamin A: 252IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

What apples are best to use?

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!

How to tell when apple monkey bread is done?

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.

How to store leftovers?

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.

What is Monkey Bread?

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.