This apple fritter monkey bread layers cinnamon-sugar biscuit pieces with tender diced apples, all baked under a buttery brown sugar glaze. It’s an easy, pull-apart treat that tastes like a bakery apple fritter, made with a can of refrigerator biscuits!
Apple fritters are one of those treats I love to order but rarely want to fry at home. All that hot oil and careful timing is more than I’m usually up for on a weekend morning.
This monkey bread gives you the same flavor with none of the frying. You get warm cinnamon apples, soft pillowy dough, and a brown sugar glaze that sinks into every layer as it bakes.
It comes together in a bundt pan with a can of biscuits, so there’s no dough to make from scratch. Pull it apart piece by piece, and it’s every bit as cozy as the fritter that inspired it.
What You’ll Need
Simple ingredients, most of them likely already in your kitchen.
The base is refrigerator biscuits, cut into pieces, so there’s no dough to make. Diced apples, brown sugar, and cinnamon bring that classic apple-fritter flavor.
For the sauce, it’s just melted butter, more brown sugar, and a splash of vanilla, whisked together into a rich glaze.
Why This Apple Fritter Monkey Bread Works So Well
It starts with refrigerator biscuits, which means no rising, no kneading, and very little hands-on time.
The apples stay tender and cinnamon-spiced, tucked between the layers so you get a little fruit in every bite.
That buttery brown sugar sauce is what pulls it all together. As it bakes, it soaks into the biscuit pieces and caramelizes at the edges.
And it’s a genuine crowd-pleaser. It’s just right for a holiday breakfast, a weekend brunch, or an afternoon treat with coffee.
How to Make Apple Fritter Monkey Bread Recipe
The whole thing comes together in a few simple steps.
Start by tossing your diced apples with a little brown sugar and cinnamon, and set that aside to get juicy and fragrant.
In a larger bowl, whisk your granulated sugar with the rest of the cinnamon. Cut each biscuit into quarters, then toss the pieces in the cinnamon sugar until they’re well coated.
Now build your layers in the bundt pan. Add a third of the apples, then a third of the biscuit pieces, and repeat until everything is in.
Stir together the melted butter, brown sugar, and vanilla for the sauce, and pour it evenly over the top.
Bake until golden and set, checking around the 45-minute mark and tenting with foil if the top is browning too fast. Let it rest for ten minutes, then turn it out onto a plate and serve it warm.
Tips for the Best Monkey Bread
A few things worth keeping in mind.
Use firm baking apples. Varieties that hold their shape, like Honeycrisp or Granny Smith, keep their texture through the long bake rather than turning to mush.
Don’t skip the cooling time. Ten minutes in the pan lets the glaze set just enough to hold together when you invert it. Turn it out too soon and it can fall apart.
Watch the top. Ovens vary, so check at 45 minutes and cover loosely with foil if it’s getting too dark before the center is done.
More Cozy Fall Bakes
In the mood to keep baking? Try these next.
Set this one in the middle of the table and let everyone pull off their own piece.
Scroll down to print the recipe, and enjoy it warm.
And for more easy, crowd-pleasing bakes, our Crazy Easy Desserts Book has plenty more where this came from.
Print
Apple Fritter Monkey Bread
This apple fritter monkey bread layers cinnamon-sugar biscuit pieces with tender diced apples, all baked under a buttery brown sugar glaze. An easy, pull-apart fall treat made with refrigerator biscuits.
- Prep Time 25 mins
- Cook Time 1 hr
- Total Time 1 hr 25 mins
- Yield 12 1x
- Category Appetizer, Appetizers, Breakfast, Dessert, Desserts, Snack, Snacks
- Method Baking
- Cuisine American
Ingredients
- 2 cups peeled and diced apples
- ¼ cup brown sugar, packed
- 3 tsp ground cinnamon, divided
- ¾ cup granulated sugar
- 32 oz (2 packages) refrigerator biscuits
Sauce
- ½ cup (1 stick) butter, melted
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 12-cup bundt pan with non-stick cooking spray and set aside.
- In a small bowl, combine the apples, ¼ cup brown sugar, and 1 tsp cinnamon. Set aside.
- In a large mixing bowl, whisk together the granulated sugar and 2 tsp ground cinnamon. Open the packages of biscuit dough and cut each biscuit into 4 pieces. Toss the biscuit pieces in the cinnamon sugar mixture until well coated.
- Scoop ⅓ of the apples into the bottom of the bundt pan. Top with ⅓ of the biscuit pieces. Repeat the layers until all the apples and biscuits are added.
- In a small bowl, combine the sauce ingredients, then pour the mixture over the biscuits in the bundt pan.
- Bake at 350°F for 50–60 minutes. Check at 45 minutes, and if the top is getting too dark, cover with foil for the remaining time.
- Allow the monkey bread to cool in the pan for 10 minutes, then turn it out onto a plate to serve.
- Serve warm.
Notes
- Any firm apples good for baking will work well here.
- Flaky layers biscuits work nicely, but other varieties will do.
- Leftover monkey bread keeps at room temperature or refrigerated for up to 3 days. It can also be frozen for up to 3 months, though it’s best made and served fresh.
