This Caramel Apple Monkey Bread Is Your New Favorite Fall Treat

  • There’s nothing more amazing than waking up to the smell of cinnamon and sugar. I remember my friend’s mom making us monkey bread Sunday mornings after sleepovers, and there was nothing better. While classic monkey bread is always a good choice, this caramel apple monkey bread is SO much better! Plus, it’s the perfect fall treat for breakfast or sharing with a party. Made with apples wrapped up in biscuits, each bite brings in the flavors of apple, caramel and cinnamon sugar wrapped in a warm dough. Kiddos will love pulling it apart piece by piece!


    Do you cut monkey bread into slices or pull it apart? I know it’s probably more civilized to cut it into slices, but simply pulling off a biscuit ensures you get the perfect bite! This caramel apple monkey bread recipe uses pre-made caramel, but you can also make your own in minutes with sugar and water. The caramel (and butter) make this monkey bread gooey and messy, but that’s what makes it taste so good! Enjoy with a glass of milk or your morning coffee.

    Here’s how to bring the flavors of fall into your home with caramel apple monkey bread!

    Caramel Apple Monkey Bread

    There’s nothing more amazing than waking up to the smell […]

    Prep Time:
    Cook time:


    • 2 cans of biscuits
    • 2 Granny Smith apples
    • Caramel sauce
    • 1/2 cup butter, melted
    • 1/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 2 tsp cinnamon


    1. Spray a bundt pan with cooking spray. Preheat the oven to 350 degrees
    2. Separate the biscuits and cut each one into fourths
    3. Peel the apples to remove the skin. I just use a regular peeler. Core to remove the seeds. Then cut into very small chunks
    4. In a small bowl, microwave the butter until melted, and allow to cool. In another bowl, stir together the sugars and cinnamon and set aside
    5. Using your hands (or a rolling pin) flatten each piece of biscuit. Place a piece of apple in the middle and pinch all of the edges together to secure the apple inside
    6. Dip the biscuit in the melted butter, then roll in the sugar mixture until well-coated. Place in the bundt pan and repeat until you have a layer of filled biscuits
    7. Pour about 2 tablespoons of caramel over the layer of biscuits. Then add another biscuit layer, another layer of caramel and repeat until your pan is full
    8. Bake the monkey bread for about 30-35 minutes (more for larger pans) until the top biscuits have browned and are lightly crisp
    9. Let cool for about 10 minutes before removing from the pan. Serve warm
    10. Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat to eat.

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