Caramel Apple Monkey Bread

Apple monkey bread piece on a white plate.

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!

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

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

Serve: This bread is best served warm.

Nutrition