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+ servings

Apple Fritter Monkey Bread

This Apple Fritter Monkey Bread is a gooey pull apart bread that is reminiscent of your favorite bakery apple fritters. Made withe refrigerated biscuit dough, this apple monkey bread is tender but with a crunchy crust, layered with apples, walnuts and cinnamon sugar then topped off with a vanilla icing drizzle sure to make this your favorite fall baking recipe!
This Apple Fritter Monkey Bread is a gooey pull apart bread that is reminiscent of your favorite bakery apple fritters. Made withe refrigerated biscuit dough, this apple monkey bread is tender but with a crunchy crust, layered with apples, walnuts and cinnamon sugar then topped off with a vanilla icing drizzle sure to make this your favorite fall baking recipe!
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 12 Servings

Ingredients

Apple Fritter Monkey Bread

  • 2 16 ounce cans of refrigerated flaky biscuits
  • 2 apples, diced
  • 2 cups brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup butter, melted
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 cup walnuts, chopped

Icing Glaze

  • 1 cup powdered sugar, sifted
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Start by preheating your oven to 350 degrees and lightly spraying a bundt pan non stick spray
  • In a small bowl combine brown sugar, cinnamon, allspice and salt. Melt your butter in a microwave safe bowl for approximately 1 minute and set aside.
  • Cut each biscuit in half and then half again so that each biscuit is in 4 equal pieces.
  • Dice your apples into small bite size pieces. It is not necessary to peel your apples first but feel free if you are so inclined.
  • Start by sprinkling a light layer of apple and walnuts into the pan. Dip each piece of biscuit into the butter and then the brown sugar. Gently roll your biscuit piece around and generously coat with the brown sugar mixture.
  • Place biscuit pieces into the bottom of the pan (on top of the apple and walnut pieces) and continue to do this until you have a full layer around the pan.
  • Sprinkle in 1/3 of the walnuts and apples on top of the biscuit layer. Continue making layers (about three) until all your ingredients are used up.
  • Place bundt pan on a baking sheet and bake for 35 minutes or until your inner layer of biscuit pieces is cooked. Let sit for 10 minutes and then flip upside onto a serving plate.
  • While cooling, make your icing drizzle by sifting the powdered sugar then whisking it together with the vanilla and milk in a small bowl. Drizzle over the top of your Apple Fritter Monkey Bread and serve immediately

Notes

Pro Tips for Perfect Monkey Bread

  • Apple Peeling - You do not need to peel your apples before adding them to this recipe but if you feel better doing so, feel free.
  • Biscuits - You can use canned cinnamon rolls instead of refrigerated biscuits for even more cinnamon flavor.
  • Walnuts - Not a fan of walnuts? Swap them out for chopped pecans or leave them out completely.
  • Apples - Granny Smith and Honeycrisp apples hold up beautifully during cooking. They still have texture and tons of flavor.
  • Icing - Be sure to sift your powdered sugar before making your icing. It's a small step and without it, you are running the risk of lumps in your icing.
  • Baking Pan - Be sure to add a baking pan under your bundt pan when you slide it into the oven. The sugar mixture can easily drip over onto the bottom of your oven (ask me how I know!)