Monkey bread, also known as monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, and few more names that I can’t remember right now, is definitely a popular treat in my house, and it is so easy to make and eat! This Apple Fritter Monkey Bread is made with store-bought biscuits, so it’s easy to put together and start pulling apart to enjoy!
Apple Fritter Bread Recipe
There are three parts to this recipe that come together so sweetly and deliciously–the apple mixture, bread mixture, and the glaze.
Apple Mixture Ingredients (full recipe below)
- Granny smith apples
- Brown sugar
- Cinnamon
Bread Mixture Ingredients
- Flaky biscuits
- Brown sugar
- Unsalted butter
Glaze Ingredients
- Confectioners’ sugar
- Milk
Preparing the Apples
The first thing you will want to do for this recipe is peel, core, and dice your apples. For this recipe, dice the apples on the smaller side. Add brown sugar and cinnamon to a bowl and stir well. Add the diced apples right to that and stir to coat each piece. Set this aside while you prepare the rest of your ingredients.
I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.
How to Make Apple Fritter Monkey Bread
- As the apples are sitting in the brown sugar and cinnamon mixture, prepare a large bundt pan with non-stick spray.
- In a large bowl, stir together the melted butter and brown sugar.
- Open the biscuit can and separate each of the flaky biscuits and cut each biscuit into about six pieces.
- Add the biscuit pieces to the butter and brown sugar mixture and gently toss them to get each piece coated.
It’s time to get the apples and bread layered in the bundt pan. First, add about 1/3 of the apple mixture to the pan. Next, add half the coated biscuits. Then, add another 1/3 of the apple mixture, followed by the rest of the biscuits. Finally, add the rest of the apples on top. Bake the bread for 45 minutes at 350°F.
Making the Glaze
While the bread is cooling, prepare the glaze. It is a very simple old fashioned glaze that is simply confectioners’ sugar and milk. Depending on the humidity, temperature, and climate of your kitchen you may need more or less milk. I always start with 1 cup confectioners sugar and 1 tablespoon milk and add more as needed.
Can I Use a Different Pan?
Generally, monkey bread is made in a bundt pan. But, you can definitely use a different type of pan to get the same delicious Apple Fritter Monkey Bread. You could use a casserole pan. But, the cooking times could vary when you are using a different pan. Be sure to check the middle of the bread for doneness. A bread pan or springform pan would also work.
INGREDIENTS
APPLE MIXTURE
- 2 medium granny smith apples, peeled, cored, and diced into small pieces
- 1 cup (200g) brown sugar, packed
- 2 tablespoons cinnamon
BREAD MIXTURE
- 2 cans (32 ounces) refrigerated biscuits, flaky
- 1 cup (200g) brown sugar, packed
- ½ cup (1 stick or 113g) unsalted butter, melted
GLAZE
- 1 cup (125g) confectioners’ sugar, sifted
- 2-3 tablespoons milk, depending on the desired consistency
INSTRUCTIONS
APPLE MIXTURE
The first step in this recipe is to peel, core, and dice two granny smith apples.
After you have diced the apples, heat the oven to 350°F and get out a medium bowl.
In a medium bowl, combine the brown sugar and cinnamon.
Add in the chopped apples and stir to make sure each apple piece is coated in the brown sugar/cinnamon mixture. Set the apples aside as you prepare the bread mixture.
BREAD MIXTURE
For the bread mixture, first, get out a large bowl and a large bundt pan. Grease the bundt pan or spray it with nonstick spray.
In the large bowl, combine the brown sugar and melted butter.
Remove the biscuits from the tube and cut them each into six pieces.
Add the biscuit pieces to the brown sugar/butter mixture and gently toss them to coat, making sure to get all the pieces coated.
To the prepared bundt pan add 1/3 of the apple mixture. Top with a layer of the coated biscuit pieces. Add another 1/3 of the apple mixture, followed by a second layer of biscuits, and top with a final layer of the remaining apple mixture.
Place in the preheated oven for 45 minutes.
When the bread is done, remove it from the oven and let it cool for about 10 minutes while you make the glaze.
GLAZE
While the bread is cooling, make the glaze. In a small bowl, mix the confectioners’ sugar and milk, adding just one tablespoon of milk at a time, until you reach desired consistency. I prefer it on the thicker side.
Invert the cooled bread pan on a plate and drizzle it with the glaze.
