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Apple Dumpling Monkey Bread

Pull apart bread with cinnamon apples
Course Breakfast
Cuisine American
Keyword apple tarte, money bread
Prep Time 30 minutes
Bake time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Author Emma Chapman
Cost $10

Equipment

  • bunt pan
  • small pot

Ingredients

  • 2 ½ cans of buttermilk biscuits
  • 1 cup brown sugar
  • 1 cup butter
  • ½ cup sugar granulated
  • 2 teaspoons cinnamon
  • 2-3 apples I prefer Granny Smith

Instructions

  • Peel and core the apples. Cut them up into small cubes. Place them in a small pot with the butter and ½ cup brown sugar. Cook over low heat until the butter has completely melted and the mixture begins to bubble. Remove from heat.
  • Open the biscuit tubes and cut each biscuit into 4-5 pieces each. As I noted above, I like to use 2½ tubes of biscuits. I find that the full three tubes tends to overfill my bundt pan, spilling out batter or apple bits, and making a big mess in the oven. If you just can’t bring yourself to waste that extra half a tube of biscuits I would recommend simply using two tubes.
  • Place the cut-up biscuits, remaining ½ cup brown sugar, ½ cup granulated sugar, and 2 teaspoons cinnamon in a large (gallon size) ziplock bag. Shake it so every piece gets coated in sugar.
  • Fill the bundt pan half full of the biscuit pieces. Pour in ⅔ of the apple/butter syrup. Add on the remaining biscuit pieces, then the remaining syrup. Bake at 350°F for 40-42 minutes. Cover the bundt pan with aluminum foil during the first 20 minutes of baking. This helps to ensure that you don’t have any undercooked biscuit pieces.
  • Once baked, remove the pan from the oven. Allow the bread to cool in the pan for 10-12 minutes. Carefully turn the bread out of the pan and onto a cake stand or large plate. Serve warm with plenty of milk.