Ooey gooey sticky bread filled with cinnamon sugared apples. This caramel apple monkey bread is perfect for entertaining and makes the best fall treat!
Prep Time: 20minutes
Cook Time: 35minutes
Total Time: 55minutes
1/2cupbutter, 1 stick, softened
3.5ouncesJell-O Cook & Serve Butterscotch Pudding
32.6ounces Pillsbury Grands-Homestyle Buttermilk Biscuits, 2 cans (you can also use Rhodes if they are thawed)
2cupsapples, chopped into 1/2″ pieces
1/2cuplight brown sugar, plus 3 Tablespoons
Optional: 1/2 cup chopped walnuts or pecans
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. Add nuts in between if adding.
Melt remaining butter then combine with 1/2 cup of brown sugar and mix. Pour evenly on top of biscuits.
Bake monkey bread 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 monkey bread on top.
This bread is best served fresh out of the oven while warm.