Happy Wednesday friends!
Today’s long expected post has finally arrived… Bring on the Apple Spice Monkey Bread! Chances are that if you are reading this post you are just as obsessed with Fall baking as I am… And for that reason alone, we should be best friends!
This sweet and gooey breakfast pastry is full of diced apple chunks and sure to bring all of Fall’s wonder to your taste buds. Monkey bread may be one of the easiest treats to make and one of the most versatile as well. A monkey bread (although I’m not sure as to where the name came from) can be used as breakfast, brunch, dessert, a gift, a thank you, or at a pot luck… The list goes on. Take a second and think about it, but I’ve never heard anyone complain about a monkey bread, whatever the age!
Start by heating your oven to 350 degrees. Spray your bundt pan with cooking spray and set aside. In a medium bowl, mix together a 1/2 cup sugar and 1 teaspoon of cinnamon. Separate the biscuit dough (you should have two cans) and cut into quarters. Add the biscuit quarters into the cinnamon sugar mixture and toss until each piece is evenly coated with the mixture. Begin layering your sugary dough and 1 1/2 cups of diced apple pieces into the bundt pan. FYI: It only took me one large apple to get 1 1/2 cups.
*If you wanted to begin this recipe the night before this is where you would cover your bundt pan and place in the refrigerator until the following morning!
In a small bowl, mix together 1 cup of packed brown sugar and 3/4 cup of melted unsalted butter. Mix until the mixture is smooth. Evenly pour the mixture over the top of the biscuit dough. Bake 35-40 minutes. Allow to cool about 5 minutes before flipping the pan over onto a serving plate. And done!! Now you have an Apple Spice Monkey Bread! Recipe Card is below!
P.S. In my experience, these tend to go very quickly. So if you have a larger crowd you may want to make two!