Description
We updated an old classic with a fresh take and it turned out DELICIOUS! This apple monkey bread is perfect for weekend and holiday breakfasts.
Ingredients
Scale
- 1/2 cup butter, melted
- 1 lb. Pazazz apples (about 2–3 medium-large apples)
- 2 cans (16.3 oz.) refrigerated biscuits
- 1 cup granulated sugar
- 3 tsp. cinnamon
- 2 tsp. pumpkin pie spice (or apple pie spice)
Instructions
- Preheat oven to 350 degrees F.
- Peel and thinly slice apples. Roughly chop into small pieces. (The smaller the better!)
- Cut biscuits into quarters.
- In a medium bowl, stir together sugar and cinnamon.
- Sprinkle a thin layer of apples into bottom of bundt pan.
- Dip biscuits into melted butter and then dip into cinnamon sugar mixture and place into greased bundt pan, adding layers of apples to the biscuits.
- Bake monkey bread for 30-40 minutes, until outside is golden brown and inside is no longer doughy. Let cool in pan for 5 minutes, then place a plate or platter over the top of the bundt pan and carefully flip over to invert onto serving plate.
Notes
- Don’t worry if you have some extras, it will depend on how heavy handed you are with butter, sugar, etc. and this recipe is incredibly forgiving, so don’t stress!
- Cooking with kids may increase prep time a bit. 😉