Ingredients
Scale
- 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.