Apple Pie Monkey Bread
Apple Pie Monkey Bread is a warm, gooey, cinnamon-sweet pull-apart bread made with biscuit dough and apple pie filling. A simple, crowd-pleasing dessert that tastes like fall in every bite.
Ingredients
- 2 cans (16 oz each) refrigerated biscuit dough
- 1 can (21 oz) apple pie filling
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ½ cup unsalted butter, melted
Optional glaze:
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan generously with butter or non-stick spray.
- Cut each biscuit into quarters.
- In a bowl, mix brown sugar and cinnamon together.
- Toss the biscuit pieces in the cinnamon-sugar mixture until well coated.
- Spoon half of the apple pie filling into the bottom of the Bundt pan.
- Add half of the biscuit pieces, drizzle with half of the melted butter, then repeat layers with remaining apple filling, biscuits, and butter.
- Bake for 35–40 minutes or until golden brown and bubbly.
- Let cool for 10 minutes, then invert onto a serving plate.
- Drizzle with optional glaze and serve warm.
Notes
- You can use homemade apple pie filling for a fresher flavor.
- Ensure biscuits are well coated for even caramelization.
- For a crunch, sprinkle chopped pecans or walnuts between layers.
- If using a loaf pan, reduce bake time slightly.
- Serve immediately — it’s best enjoyed warm!