This Apple Cinnamon Monkey Bread is warm, gooey, and loaded with tender apples, buttery cinnamon sugar, and soft pull-apart pieces of dough. Baked together in a Bundt pan and finished with a simple vanilla glaze, it has all the cozy flavors of apples and cinnamon in a fun, shareable breakfast treat!
What Is Monkey Bread?
Monkey bread is a pull-apart bread made from small pieces of dough coated in butter and cinnamon sugar and baked together in a Bundt or tube pan. As the dough bakes, the pieces stick together while remaining easy to pull apart.
It’s somewhere between a cinnamon roll, sticky bun, and coffee cake—but much easier to assemble.
Adding fresh apples gives traditional cinnamon monkey bread a fall-inspired twist and adds pockets of sweet, tender fruit throughout.
Why You’ll Love This Apple Cinnamon Monkey Bread
This easy monkey bread looks impressive but requires very little prep work. Refrigerated biscuit dough eliminates the need to make yeast dough from scratch, making it especially convenient for busy mornings.
You’ll also love that it’s:
- Warm and gooey
- Packed with fresh apples
- Filled with cinnamon-sugar flavor
- Easy enough for kids to help make
- Perfect for sharing
- Made with simple ingredients
- Great for fall and holiday breakfasts
- Easy to customize
It makes an especially fun centerpiece for a brunch table because everyone can simply pull off a piece and dig in.
What Are the Best Apples for Monkey Bread?
Apples that hold their shape during baking are best for apple cinnamon monkey bread. A slightly tart apple also provides a nice contrast to the sweet cinnamon and brown sugar.
Good options include:
- Granny Smith
- Honeycrisp
- Pink Lady
- Braeburn
- Jonagold
- Fuji
You can also combine two varieties. Try using one tart apple and one sweeter apple for a more complex flavor.
Avoid apples that become very soft when baked, because they can release too much liquid into the bread.
Should You Peel the Apples?
Peeling the apples gives this monkey bread the softest texture and allows the fruit to blend into the dough.
However, peeling isn’t absolutely necessary. If your family doesn’t mind apple skin, you can leave it on.
Either way, dice the apples fairly small. Pieces around 1/4-inch work well because they become tender during the same amount of time it takes the biscuits to bake.
How to Make Apple Cinnamon Monkey Bread
The basic process couldn’t be easier.
First, cut refrigerated biscuits into small pieces. Toss them generously in cinnamon sugar, then layer them in a Bundt pan with chopped apples.
Next comes the best part: a mixture of melted butter and brown sugar is poured over everything. As the monkey bread bakes, the brown sugar mixture bubbles down between the pieces of dough, creating gooey caramelized edges.
After baking, invert the bread onto a platter and drizzle it with vanilla glaze.
No slicing required—just pull apart a piece and enjoy.
Tips for the Best Apple Monkey Bread
Cut the apples small
Large apple pieces may remain firm while the bread cooks. Small dice will become tender and evenly distribute throughout the dough.
Coat every piece of dough
Make sure each biscuit piece gets a good coating of cinnamon sugar. This helps create the signature caramelized texture between the layers.
Grease the pan well
The brown sugar and butter become sticky as they bake. Thoroughly greasing every part of the Bundt pan makes it easier to release the finished bread.
Don’t pack the dough tightly
Drop the dough pieces loosely into the pan rather than pressing them together. They need a little space to expand as they bake.
Check the center
Monkey bread can look finished on the outside while the dough in the center is still underbaked.
Gently separate one of the center pieces or use a thermometer to check for doneness if you’re unsure.
Let it rest before flipping
Wait about 10 minutes after removing the monkey bread from the oven. This gives the caramel mixture time to settle while still keeping it warm enough to release easily.
Don’t wait too long, however, or the sugar may harden and stick to the pan.
How to Keep Monkey Bread From Getting Soggy
Fresh apples release moisture as they bake, so a few simple steps can help keep the monkey bread soft and gooey rather than wet.
After dicing the apples, pat them dry with a clean kitchen towel or paper towel.
Avoid using more apples than the recipe calls for. While it can be tempting to add extra fruit, too many apples can release enough liquid to interfere with the bread’s texture.
Also make sure the bread is completely baked in the center before removing it from the oven.
Can I Make Apple Monkey Bread Ahead of Time?
For the best texture, apple cinnamon monkey bread is best assembled and baked shortly before serving.
You can still do some of the prep ahead.
The cinnamon sugar can be mixed several days in advance, and the glaze can be prepared the day before and refrigerated.
You can also cut the apples ahead of time. Toss them with a small amount of lemon juice and refrigerate them in an airtight container.
For the best results, wait to cut and coat the refrigerated biscuit dough until you’re ready to assemble the bread.
How to Store Apple Cinnamon Monkey Bread
Apple monkey bread is best eaten while it’s still slightly warm, but leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
The bread will become firmer when chilled.
Reheat individual portions in the microwave for about 15–20 seconds, or until soft and warm.
For larger portions, cover loosely with foil and warm in a 300°F oven until heated through.
Can You Freeze Monkey Bread?
Yes. Allow the baked monkey bread to cool completely before freezing.
Wrap individual portions tightly and place them in a freezer-safe container or bag. Freeze for up to two months.
Thaw overnight in the refrigerator or at room temperature, then warm before serving.
For the best texture, freeze the monkey bread without the glaze and add fresh glaze after reheating.
Frequently Asked Questions
Why is my monkey bread doughy in the middle?
The outside of monkey bread can brown before the center is completely cooked.
If the top is becoming dark but the center isn’t finished, loosely cover the pan with foil and continue baking.
Very large apple pieces or excess moisture from the fruit can also increase the cooking time.
Why did my monkey bread stick to the pan?
The melted brown sugar creates a sticky caramel coating, so thoroughly greasing the Bundt pan is important.
Also, invert the monkey bread after about 10 minutes of cooling. Waiting until it is completely cool may cause the caramel to harden against the pan.
Can I make monkey bread without a Bundt pan?
Yes.
A tube pan works well, or you can divide the mixture between two loaf pans.
A 9×13-inch baking dish can also work, although the baking time may need to be adjusted because the dough will be spread into a thinner layer.
Do I need to cook the apples first?
No. Finely diced apples become tender while the monkey bread bakes.
If you prefer very soft apples, you can sauté them for a few minutes before assembling the recipe. Cool them before adding them to the biscuit dough.
Can I leave off the glaze?
Absolutely. The cinnamon-brown sugar coating makes the monkey bread sweet enough to enjoy without glaze.
You can also dust the finished bread lightly with powdered sugar.
Can I use frozen apples?
Fresh apples provide the best texture. Frozen apples release more liquid as they thaw and may make the bread soggy.
If using frozen apples, thaw them completely and pat them very dry before adding them.
Apple Cinnamon Monkey Bread Variations
Add Pecans
Sprinkle 1/2 cup of chopped pecans between the layers for extra crunch.
Add Walnuts
Chopped walnuts pair beautifully with apples and cinnamon.
Add Caramel
Drizzle caramel sauce over the finished monkey bread instead of—or in addition to—the vanilla glaze.
Add Raisins
Sprinkle raisins or dried cranberries between the dough layers.
Add Cream Cheese
Tuck small cubes of cream cheese into some of the biscuit pieces before coating them in cinnamon sugar.
Make It Extra Apple-Flavored
Add 1 teaspoon of apple pie spice to the cinnamon sugar mixture or replace some of the cinnamon with apple pie spice.
Add Maple
Replace the vanilla in the glaze with maple extract or use maple syrup to make a maple glaze.
Add Pumpkin Spice
Swap the cinnamon for pumpkin pie spice for an extra-cozy fall variation.
More of our Favorite Apple Recipes:
- Apple Blondies
- Caramel Apple Cider
- Apple Cinnamon Baked Oatmeal
- Creamy Caramel Apple Dip
- Spiced Apple Twist Bread
- Kid-Friendly Baked Apples
- Healthy Apple Muffins
Apple Cinnamon Monkey Bread
Ingredients
- 2 cans refrigerated biscuit dough
- 2 medium apples peeled, cored, and finely diced
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp apple pie spice optional
- 1/2 cup butter melted
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with nonstick cooking spray or softened butter.
- Peel, core, and finely dice the apples.
- Combine the granulated sugar, cinnamon, and apple pie spice in a large zip-top bag or mixing bowl.
- Cut each biscuit into quarters. Add the biscuit pieces to the cinnamon-sugar mixture in batches and toss until evenly coated.
- Arrange about one-third of the coated biscuit pieces in the bottom of the prepared Bundt pan. Sprinkle with one-third of the diced apples. Continue layering the biscuit pieces and apples until everything has been added.
- In a small bowl, whisk together the melted butter, brown sugar, vanilla, and salt.
- Pour the butter mixture evenly over the biscuit dough and apples.
- Bake for 35–40 minutes, or until the top is deeply golden and the dough in the center is fully baked. If the top begins browning too quickly, loosely cover it with foil during the last 10 minutes.
- Allow the monkey bread to cool in the pan for about 10 minutes. Carefully invert the pan onto a large serving plate.
- To make the glaze, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Add a little additional milk if necessary to reach a drizzling consistency.
- Drizzle the glaze over the warm monkey bread and serve.
