Ooey gooey sticky bread filled with cinnamon sugared apples. This caramel apple monkey bread is perfect for entertaining and makes the best fall treat!
2(16.3-ounce) cans Pillsbury Grands-Homestyle Buttermilk Biscuits, (you can also use Rhodes if they are thawed)
½cupchopped walnuts or pecans , optional
½cup (1 stick)melted salted butter
Instructions
Preheat the oven to 325°F. Butter a Bundt pan very generously.
Sprinkle pudding mix evenly in the Bundt pan.
In a medium bowl, mix 3 Tablespoons brown sugar and cinnamon. Add apples and toss to coat.
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.
In a small bowl, mix butter with remaining 1/2 cup brown sugar. Pour evenly over the top.
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.