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Caramel Apple Monkey Bread

This caramel apple monkey bread is sticky, sweet, and loaded with tender baked apples for a delectable fall treat. Store-bought biscuit dough makes it come together in a snap!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: caramel apple monkey bread
Servings: 12 servings
Calories: 502kcal


Monkey Bread

  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon
  • 2 cans refrigerated buttermilk biscuits
  • 2 Granny Smith apples

Caramel Sauce

  • ¾ cup melted butter, warm
  • 1 cup brown sugar
  • ½ teaspoon sea salt


  • Preheat your oven to 350 degrees F. Spray a 9” bundt pan with baking spray and set aside.
  • In a medium sized bowl, mix the ¼ cup brown sugar, white sugar, and cinnamon together.
    ¼ cup brown sugar, ¼ cup white sugar, 2 teaspoons ground cinnamon
  • Separate the buttermilk biscuits into 16 individual biscuits then cut each biscuit into fourths. Toss the biscuit pieces into the bowl of cinnamon sugar, coating the biscuits on all sides with sugar.
    2 cans refrigerated buttermilk biscuits
  • Peel the apples and dice them into small pieces, about 1/4th of an inch in size.
    2 Granny Smith apples
  • Add about ½ of the sugared biscuits into the bottom of the greased bundt pan. Add about ½ of the diced apples on top of the biscuits in the pan. Then add a few more biscuit pieces to the pan followed by more apples. Continue alternating the biscuits and apples until the pan is full.
  • Make the caramel sauce next. In a small bowl, whisk together the warm butter, brown sugar and salt. Pour the caramel sauce over the biscuits and apples in the pan, drizzling it evenly over the biscuits.
    1 cup brown sugar, ¾ cup melted butter, warm, ½ teaspoon sea salt
  • Bake the monkey bread for about 30 minutes. The top will look golden brown and not doughy. The caramel will be bubbling slightly around the edges.
  • Remove the pan from the oven then let the monkey bread cool for about 5 minutes. Flip the pan upside down and on to a serving plate. Gently remove the pan to unveil the monkey bread. Serve while warm.


Calories: 502kcal | Carbohydrates: 68g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 920mg | Potassium: 240mg | Fiber: 2g | Sugar: 32g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg