Oh my goodness, let me tell you about this Apple Fritter Monkey Bread! This recipe holds a special place in my heart. It was one of those delightful kitchen projects I stumbled upon during a cozy Saturday at home. I remember making it while sipping coffee, and the moment I pulled it out of the oven, my kitchen was filled with the warm, inviting scent of cinnamon and apples. It instantly took me back to those sweet, chilly mornings when my mom would make apple fritters for us.
This monkey bread is soft, gooey, and just bursting with apple flavor. Each bite is like a little piece of heaven, with a perfect balance of sweetness and spice. What I love most about it is how easy it is to pull apart and enjoy with family or friends. It’s the kind of treat that makes any morning (or afternoon!) feel a bit more special. And trust me, it’s a crowd-pleaser—everyone loves it! If you’re looking for something else to pair with it, I recommend trying out some homemade caramel sauce for drizzling. You won’t regret it!
Why You’ll Love This Apple Fritter Monkey Bread
- Irresistibly sweet and gooey with layers of apples and cinnamon
- Made with simple refrigerated biscuit dough for quick prep
- Decadently drizzled with a creamy vanilla icing
- Perfect for breakfast, brunch, or dessert—everyone will be asking for seconds!
- Customizable with your favorite nuts for added crunch
- Serves a crowd, making it an ideal dish for gatherings or potlucks
This monkey bread is a fun twist on classic apple fritters and is best enjoyed while still warm, allowing for that delightful pull-apart texture!
How to Make Apple Fritter Monkey Bread
This Apple Fritter Monkey Bread is an absolute delight and a wonderful way to enjoy the cozy flavors of fall! It’s super easy to whip up, and it’s perfect for sharing with family and friends—or keeping all to yourself, no judgment here!
What You’ll Need:
- Refrigerated biscuit dough – 2 cans (8 oz each). I love using flaky biscuit dough for that perfect, buttery texture.
- Granulated sugar – 1/2 cup, for sweetening up our cinnamon goodness.
- Ground cinnamon – 2 teaspoons. This adds that warm, cozy flavor we love!
- Unsalted butter – 1/2 cup, melted. I always choose unsalted as it allows me to control the seasoning better.
- Apples – 2 cups, peeled, cored, and diced. I recommend Granny Smith or Honeycrisp for a nice balance of tartness and sweetness.
- Brown sugar – 1/2 cup, to enhance the apple filling’s richness.
- Vanilla extract – 1 tablespoon for the apple mixture and 1 teaspoon for the icing. I use pure vanilla extract for the best flavor!
- Powdered sugar – 1 cup, for that sweet drizzle on top.
- Milk – 2 tablespoons, to get that icing nice and smooth.
The Directions:
- Preheat your oven to 350°F (175°C) and give a bundt pan a light greasing with cooking spray or butter.
- In a medium bowl, mix together the granulated sugar and ground cinnamon. Set this delicious mixture aside.
- Open the biscuit dough and cut each biscuit into quarters. Roll each piece into a little ball, then toss them in the cinnamon-sugar mixture until they’re fully coated.
- In another bowl, combine the diced apples, brown sugar, and 1 tablespoon of vanilla extract. Mix until those lovely apples are thoroughly coated.
- Layer half of the cinnamon-sugar dough balls at the bottom of your prepared bundt pan. Next, layer half of the apple mixture on top, followed by the remaining dough balls and then the rest of the apple mixture.
- Drizzle the melted butter evenly over the top of your layered creation.
- Bake it all in the preheated oven for about 30-35 minutes. You’ll want it to be golden brown and fully cooked—check doneness with a toothpick; it should come out clean.
- Let your monkey bread cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
- To whip up a quick icing, whisk together the powdered sugar, milk, and the remaining 1 teaspoon of vanilla extract in a small bowl until smooth. Drizzle this heavenly mixture over the warm monkey bread.
- Serve warm, pulling apart those delicious layers filled with apple and cinnamon goodness. Enjoy every delightful bite!
Feel free to add some chopped nuts like pecans or walnuts into the apple mixture for extra crunch. This treat tastes best fresh, but if you have leftovers, store them in an airtight container at room temperature. Just pop them in the microwave for a few seconds to warm up!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are tart and great for baking, you can also use sweeter varieties like Honeycrisp or Fuji. Just remember that the type of apple will affect the overall flavor, so choose one that you enjoy!
What If I Don’t Have Biscuit Dough?
No problem! You can use homemade biscuit dough or even crescent roll dough as a substitute. Just roll it into balls as instructed and follow the same layering process to achieve that wonderful monkey bread consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Just reheat individual pieces in the microwave for about 10-15 seconds before enjoying again!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare everything up to the baking step. Layer the dough and apple mixture in the bundt pan, cover it tightly with plastic wrap and refrigerate overnight. When you’re ready to bake, remove it from the fridge and let it sit for about 30 minutes before baking to ensure even cooking.
