Apple Fritter Monkey Bread
This Apple Fritter Monkey Bread is an ooey-gooey pull-apart bread filled with sweet chopped apples and covered in a delicious glaze. Perfect for breakfast or dessert!
Prep
: 10
Total
: 25 minutes
Ingredients
Apple Mixture
- 1 cup light brown sugar packed
- 2 tablespoons ground cinnamon
- 2 medium Granny Smith apples peeled, cored, and diced into small pieces
Bread Mixture
- 1 cup light brown sugar packed
- 0.5 cup unsalted butter melted
- 2 cans refrigerated biscuits 8-count each, flaky
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons whole milk room temperature, add more as needed
Instructions
Prepare Apple Mixture
- Preheat oven to 350°F (175°C). Spray a 10-inch bundt pan with nonstick cooking spray.
- In a medium bowl, whisk together the brown sugar and cinnamon.
- Add the diced apples to the sugar and cinnamon mixture and toss gently to coat. Set aside.
Prepare Bread Mixture
- In a large bowl, combine the brown sugar and melted butter.
- Cut each biscuit into 6 pieces.
- Add the biscuit pieces to the brown sugar and butter mixture and gently toss to coat.
- Add 1/3 of the apple mixture to the prepared bundt pan. Top with half of the coated biscuit pieces. Add another 1/3 of the apple mixture, followed by the remaining biscuit pieces. Finally, top with the remaining apple mixture.
Bake and Glaze
- Bake for 45 minutes.
- Remove from oven and let cool in the pan for 10 minutes.
- While the bread cools, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and milk, adding milk one tablespoon at a time until desired consistency is reached.
- Invert the cooled bread onto a plate and drizzle with the glaze.
Notes
This apple fritter monkey bread is a crowd-pleaser! For a less sweet option, you can reduce the amount of brown sugar in the apple mixture. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.