Fall is the best time of the year to make cozy, warm breakfast recipes. Caramel Apple Monkey Bread combines the seasonal flavors of caramel, apple and pecans to make a sticky pull-apart breakfast treat for the whole family.
Monkey Bread has been a treasured recipe by home cooks for years. Whether it’s a special occasion or not, it is always fun to surprise your family with a sweet breakfast treat. I like to add chunks of crisp apple and chopped pecans to the mix to give it the flavors of Fall. Caramel Apple Monkey Bread has become one of our favorite breakfast recipes.
More of the Best Breakfast Recipes
- Crunchy French Toast
- Pumpkin Spice Granola
- Buttermilk Blueberry Breakfast Cake
- Classic Cinnamon Coffee Cake
- Pumpkin Pie Pancakes
There is no need to make your own dough for this recipe. It comes together quickly by using two tubes of refrigerated biscuit dough. Add a handful of pantry ingredients and you’ll be enjoying Caramel Apple Monkey Bread in just about an hour.
Caramel Apple Monkey Bread Recipe
What’s needed?
BISCUIT DOUGH– Two tubes of Pillsbury Buttermilk Grands biscuit dough is used to make this recipe. You will find them in refrigerated case near the butter and eggs in your grocery store.
SUGAR AND CINNAMON– This mixture is used to coat the pieces of biscuit dough before baking them in the oven.
APPLE CHUNKS– Honey crisp apples work well for this recipe. Peel them and cut into small chunks. One large or two small apples should yield one cup.
PECANS– I buy pecan pieces, so it saves me the step of chopping them. You will need 1/2 cup or about two ounces for this recipe. Other nuts can be used in place of the pecans, or simply leave them out if you are not nuts about nuts.
BUTTER AND BROWN SUGAR– You will melt the butter and mix in the brown sugar to create a quick caramel that gets poured over the biscuit pieces before baking. It gets bubbly and thick and drips down the side of the monkey bread when inverted onto a platter for serving.
CARAMEL TOPPING- I like to serve the Monkey Bread with extra caramel sauce. It makes this recipe super decadent and delicious. But it is certainly gooey and delightful without the added expense.
Tips for making the Best Monkey Bread
CHOOSE THE RIGHT BAKING DISH– A tube pan will give you a golden brown monkey bread with great shape. But you’ll need to place a sheet of aluminum foil on the lower rack of the oven to catch any spills, as the butter mixture can drip through. A Bundt will contain the butter mixture, but may require a few extra minutes of baking time. You can also use an 8×8-inch baking dish. If you don’t have a Bundt or a tube pan, this is a great way to go.
CUTTING THE BISCUIT DOUGH– Spraying your knife lightly with cooking spray before cutting the biscuits into quarters prevents it from sticking to the dough. Quarter size pieces work well, but often times I will cut each biscuit into 6 pieces. This makes the monkey bread even easier to pull apart and eat.
ADD IT TO THE MIDDLE– Small chunks of apple and pieces of pecans are added to the middle of this Monkey Bread. It is a great way to turn it into a seasonal favorite. Keeping the add-ins small in size, about 1/2 inch, allows them to soften while the bread is baking. Other add-ins can also be used, including dried cranberries and orange zest, or peanut butter and chocolate chips. Add some of your favorites to make it suited to your tastes.
How to make Caramel Apple Monkey Bread
Step-by-Step Instructions:
- Heat the oven to 350 degrees Fahrenheit. Lightly spray a tube pan with cooking spray. Peel and chop the apples into small chunks, about 1/2 inch. Set aside.
- Add the sugar and cinnamon to a gallon-size plastic bag. Cut 8 biscuits into quarters. Add them to the bag, seal it and shake to coat. Place the coated biscuit pieces in the bottom of the tube pan.
- Sprinkle the apple chunks and pecan pieces over the biscuits. Repeat the process with the remaining tube of biscuit dough. After cutting and coating in cinnamon sugar, place the biscuit pieces over the apples and pecans.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and bring the mixture to a boil, stirring occasionally. Once it boils, pour the butter mixture over the biscuits.
- Bake at 350 degrees on the middle rack for 40-45 minutes. The top will be crispy and golden brown when done. (Remember to put a large piece of aluminum foil on the lower rack of the oven to catch any drips.)
- Remove the bread from the oven and allow it to cool for 15 minutes before serving. This recipe makes 10 servings.
Serve the Caramel Apple Monkey Bread with extra caramel topping, if desired. Whether you pull it apart with your hands or cut it with a knife, this recipe is sure to become one of your favorite Fall breakfast recipes. So warm and cozy!
More of the Best Apple Recipes:
- Easy Apple Oatmeal Cookies
- Apple Crisp
- Easy Apple Hand Pies
- Old Fashioned Apple Pie
- Easy Apple Dumplings
Once you’ve made Caramel Apple Monkey Bread, remember to leave me a recipe rating and a comment. I know you’re going to love this one. For more great recipes, enter your email address in the SUBSCRIBE BOX and I’ll send recipes to your inbox! I can’t wait to hear from you.
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Caramel Apple Monkey Bread
Ingredients
- 1 large Honeycrisp apple, or two small apples, chopped
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 32 ounces buttermilk biscuit dough, refrigerated, 2 tubes/16 biscuits
- 1/2 cup pecan pieces
- 1 cup unsalted butter, melted
- 2/3 cup light brown sugar
- caramel topping, extra for drizzling
Instructions
- Heat the oven to 350 degrees Fahrenheit. Lightly spray a tube pan with cooking spray. Peel and chop the apples into small chunks, about 1/2 inch. Set aside.
- Add the sugar and cinnamon to a gallon-size plastic bag. Cut 8 biscuits into quarters. Add them to the bag, seal it and shake to coat. Place the coated biscuit pieces in the bottom of the tube pan.
- Sprinkle the apple chunks and pecan pieces over the biscuits. Repeat the process with the remaining tube of biscuit dough. After cutting and coating in cinnamon sugar, place the biscuit pieces over the apples and pecans.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and bring the mixture to a boil, stirring occasionally. Once it boils, pour the butter mixture over the biscuits.
- Bake at 350 degrees on the middle rack for 40-45 minutes. The top will be crispy and golden brown when done. (Remember to put a large piece of aluminum foil on the lower rack of the oven to catch any drips.) Remove the bread from the oven and allow it to cool for 15 minutes before serving. This recipe makes 10 servings.
Equipment
- 1 tube pan, or Bundt pan, sprayed lightly with cooking spray
- 1 small saucepan
- 1 sharp knife and cutting board
- 1 gallon-size plastic bag
Bridget
Delicious! The apples and pecans make it even better, a side of crispy bacon and coffee and it’s a wonderful Christmas morning tradition!
Raveaboutfood
Thank you, Bridget!