Indulge in the gooey goodness of caramel apple monkey bread. This warm and comforting dessert is made with layers of soft, cinnamon-sugar coated dough, fresh apples, and a luscious caramel sauce. Perfect for any occasion, this recipe will leave your taste buds satisfied and your kitchen smelling divine. Prep time is minimal, making it a hassle-free treat to enjoy with family and friends. Give in to temptation and make this irresistible caramel apple monkey bread today!
Ingredients
- 2 cans refrigerated biscuits
- 2 medium apples, peeled, cored, and diced
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a bundt pan with butter or cooking spray.
- In a medium bowl, combine the granulated sugar and ground cinnamon. Mix well.
- Open the cans of refrigerated biscuits and separate the dough into individual biscuits.
- Cut each biscuit into quarters. Place the biscuit quarters in the bowl with the cinnamon-sugar mixture. Toss to coat evenly.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Cook until the mixture comes to a boil, then remove from heat.
- Spread a spoonful of the caramel sauce onto the bottom of the greased bundt pan.
- Layer a portion of the cinnamon-sugar coated biscuit quarters in the pan, followed by a layer of diced apples. Drizzle some caramel sauce over the apples.
- Repeat the layers until all the biscuit quarters and apples are used, finishing with a drizzle of caramel sauce on top.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread is cooked through.
- Remove the monkey bread from the oven and let it cool in the pan for 10 minutes.
- Place a serving plate upside down on top of the bundt pan and carefully flip it over to release the monkey bread onto the plate.
- Serve warm and enjoy!
