Caramel Apple Monkey Bread with Biscuits

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 290kcal

Equipment

bundt pan
saucepan

Ingredients

Caramel Sauce

1 cup brown sugar
½ cup butter cut into pieces
¼ cup half and half or whipping cream
1 teaspoon pure vanilla extract
pinch of salt
2-3 granny smith apples about 2 full cups, peeled, cored, and chopped into small pieces

Bread

1 tablespoon melted butter or cooking spray
2 16 ounce cans refrigerated buttermilk biscuits (I like Pillsbury Grands)
½ cup white granulated sugar
1 teaspoon ground cinnamon
1 ½ teaspoon pumpkin pie spice
½ cup chopped pecans optional

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Instructions

Prep: Preheat oven to 350°F (180°C). Grease a bundt pan generously with nonstick spray or for the best flavor, brush with melted butter.
Make the caramel sauce: In a saucepan over medium heat, combine brown sugar, butter, and half & half. Stir until smooth and thickened (5-6 minutes). Remove from heat, stir in vanilla and a pinch of salt. Mix in the chopped apples. Set aside.
Prepare the biscuit pieces: Open the biscuit tubes, separate the biscuits, and cut each one into quarters. In a large zip-top bag, combine sugar, cinnamon, and pumpkin pie spice. Add biscuit pieces a handful at a time, shake to coat, and set aside.
Layer the bread: Pour ¼ of the caramel apple sauce into the bundt pan (you can add nuts to the pan at this point if using). Then, fill the pan with ⅓ of the sugared biscuit pieces (approximately 20 pieces). Pour ⅓ of the remaining caramel apple mixture over the biscuits in the pan (making sure to get the apples and sauce!) Add another ⅓ of the biscuits and top with half the remaining caramel sauce and apples. Add the rest of the biscuit pieces, then pour the remaining caramel apple mixture over the top.
Bake: Place bundt pan on a baking sheet (to catch any overflow). Cover pan with foil to help biscuits cook all the way, and bake for 20 minutes. Remove the foil and bake for another 20 minutes, until golden brown and cooked through in the center.
Cool & Serve: Let rest in the pan for 10 minutes before inverting onto a serving plate. Serve warm and pull apart to enjoy!

Notes

Tart apples (like Granny Smith) balance the sweetness of this recipe, but Honeycrisp or Fuji work well for a sweeter bite.
If you’re in a rush, you can use store-bought caramel sauce and stir in the apples before layering, but homemade is so much better!!
Pan alternative: If you don’t have a bundt pan, use a 9x13 baking dish—just reduce baking time to about 30–35 minutes.
Make ahead: Assemble up to the baking step, cover tightly, and refrigerate overnight. Bake fresh in the morning.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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