Description

Apple Fritter Monkey Bread combines the delightful flavors of caramelized apples, cinnamon, and soft biscuit pieces, providing a sweet and comforting treat that’s easy to make and perfect for sharing with family or friends.

Ingredients

Scale

3 apples, peeled & diced
2 tbsp sugar
1 tsp cinnamon
1 tbsp lemon juice
1 tbsp butter
1–2 tbsp water
1 cup powdered sugar
1–2 tbsp apple juice
1/4 tsp vanilla
2 (16 oz) cans pillsbury grands buttermilk biscuits
1 cup sugar
2 tbsp cinnamon
1 cup brown sugar
1/2 cup butter, melted

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Instructions

Preheat the oven to 325 degrees F and generously spray a Bundt pan with non-stick spray.
Peel, core, and dice the apples, then toss them with sugar, cinnamon, and lemon juice.
Melt butter in a skillet over medium heat, add the apples, and cook for 8-10 minutes until tender. Cool slightly, adding water if necessary.
Place half of the caramelized apples in the bottom of the Bundt pan.
Cut each biscuit into quarters.
In a gallon Ziplock bag, mix sugar and cinnamon, then add half of the quartered biscuits and shake to coat them evenly before placing in the pan.
Layer the other half of the caramelized apples on top.
Coat the remaining quartered biscuits and place them in the pan.
In a small saucepan over low heat, mix brown sugar and melted butter. Stir until well combined and pour it evenly over the biscuits.
Bake for 30 minutes, then let sit for a few minutes before turning it over onto a plate.
Make icing by whisking together powdered sugar, apple juice, and vanilla, then drizzle over the monkey bread.

Notes

Use fresh apples for the best flavor and texture in this recipe.
Ensure that the biscuits are evenly coated in the cinnamon-sugar mixture for a delicious crust.
Let the monkey bread cool slightly before drizzling the icing for easier serving.

Nutrition

Serving Size: 1 piece
Calories: 320
Sugar: 22g
Sodium: 400mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg