Warm Apple Bread

Your whole home is gonna smell incredible with this Apple Fritter Monkey Bread. Chopped-up biscuits get tossed in cinnamon sugar, mixed together with fresh apples, then baked until they're ooey, gooey, and so sweet. Grab a piece right out of the oven—makes breakfast or dessert something you won't want to miss.

Why You’ll Love It

This is a super simple way to whip up something that seems really fancy. Those store biscuits handle all the hard stuff. Apples get all soft and sweet while they bake. Everything holds together in sticky, tear-apart bites. Turns a regular breakfast into something extra, and honestly—everyone jumps at a dessert that reminds them of apple pie.

Stuff You’ll Need

• Apples: 3 large firm ones. Heavy is good, skip any soft or banged up apples
• Lemon: 1 whole one, juice and peel both needed
• Butter: 2 sticks unsalted. Let one sit out to soften
• Vanilla: 2 teaspoons, real vanilla only
• Brown Sugar: 1 cup packed. Either dark or light is fine
• Milk: 1/4 cup whole milk, save for the glaze mix
• Powdered Sugar: 2 cups, sift out lumps for glaze
• Cinnamon: 3 tablespoons, go for fresh so it pops
• White Sugar: 1 1/2 cups regular, keep some aside for topping
• Biscuits: 2 tubes buttermilk biscuits, 16 in total. Don’t let them get warm yet
• Extra butter: Slather this on your pan so nothing sticks
• Bundt Pan: Use a 10-inch one if you have it

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Easy Steps to Make It

Finish up:

Mix up 2 cups powdered sugar with 3-4 spoons milk and a splash of vanilla. Stir until it’s all silky. Pour it over your still-warm monkey bread.

Take a breather:

Bring out your masterpiece. Give it at least 10 minutes to cool off—you don’t want it to fall apart on you.

Put in oven:

Bake in the center of your oven for 35-40 minutes. The top should turn a nice golden color, not too dark. Poke it with a knife—if it comes out clean, you’re good.

Whip up sweet pour-over:

Combine 1 stick of butter and 1 cup brown sugar in a pot. Get it bubbling on medium heat, stir for about 3 minutes. Flood your pan with this sugary syrup.

Layer it up:

Add half your coated dough bites into the pan. Pile on half the cooked apples. Repeat with the rest of your dough and apples on top.

Coat each piece:

Roll 6-8 dough chunks at a time in your cinnamon sugar mix. Make sure they’re coated all over. Keep going with the rest of the pieces.

Stir up cinnamon sugar:

Grab a big bowl. Toss 1 cup sugar with 2 tablespoons cinnamon. Give it a good stir until blended.

Slice up biscuits:

Pop open both tubes. Cut each biscuit into 4 hunks. Looking perfect doesn't matter—just get them roughly even.

Let apples cool:

Chop, peel, and core your 3 apples. Dice up small, like sugar cubes. Squeeze lemon all over, along with 2 tablespoons sugar and a scoop of cinnamon. Melt 1 stick butter in your biggest skillet. On medium, dump in the apples and cook about 8-10 minutes—soft but not total mush. Let them chill out while you prep the dough.

Prep the pan:

Heat the oven to 350°. Slather butter inside your bundt pan. Get every nook so nothing gets stuck.

Getting the Sugar Just Right

That sweet sugary layer sets this treat apart. Mix small bowls of the cinnamon sugar at a time—it stays loose and grabs onto the biscuit pieces better. If it starts getting clumpy, whip up a fresh batch. Hang onto extra for a sprinkle after glazing.

Choosing Awesome Apples

Granny Smiths are the way to go—they keep their bite and don’t get mushy. Pick apples that feel solid and heavy. Grab the big ones so you’re not peeling forever. Dice all the same size so they bake evenly. If the flesh is browning, they’re too tired—find fresh ones.

Making Sweet Glaze Perfectly

Always start with fresh powdered sugar so you don’t get weird chunks. Pour 2 cups in a bowl and trickle in the milk a spoon at a time, stirring as you go. You’re after a thick, smooth drizzle—think honey. Stir in vanilla last. Swirl the glaze over the fresh-from-the-oven bread. Too runny? More sugar. Too thick? Add a touch more milk.

Quick Fixes for Tricky Spots

Having issues? If the loaf sticks, really slather on the butter next time. Dough looking raw in the middle? Tent with foil and bake a little longer. Apples too solid? Chop them smaller. Too-thick glaze? Mix in a splash of milk. Bread burning on the bottom? Move it up a level in the oven.

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Keeping It Tasting Great

Cool things down for an hour before you wrap it up. Store in something airtight. Good for 3 days at room temp—stays soft up to 5 in the fridge. Want it warm? Zap a slice in the microwave for 15 seconds. If you’re hosting, bake it the same day for max freshness. Freeze leftovers wrapped in foil; keeps for two months no problem.

Frequently Asked Questions

→ Can I swap the dough type?

Sure thing! Use bread dough cut into pieces or crescent rolls, which work great. You can try pizza dough, but roll it in butter first. Thawed frozen bread dough works too. Just skip soft doughs like croissants - they’ll turn mushy. Let any dough reach room temp first! Bake times differ, so monitor closely the first time you use a new dough.

→ How can I make this without wheat?

No problem! Grab gluten-free biscuits from brands like Pillsbury or Annie's. Or use thick gluten-free pancake batter in small dollops. To make it firmer, add one extra egg. You might need 10 extra minutes to bake since gluten-free browns slower. Line your pan well to avoid sticking!

→ How should I store leftovers?

Seal leftovers in a tight container and keep them on the counter for 2 days. Don’t refrigerate - it’ll dry out. For longer storage, freeze slices on a tray, then transfer to a freezer bag. Reheat in the microwave for 30 seconds or in a 300° oven for 5 minutes. The glaze might get gooey when reheated but stays tasty!

→ Can I prep it ahead of time?

Definitely! Slice, layer, and cover the pan, then refrigerate overnight. Let the pan sit at room temp while preheating the oven the next morning (about 20 minutes). You might need an extra 5-10 minutes to bake from cold. Only make the glaze fresh during baking—it thickens if made early. Perfect for stress-free holiday mornings!

→ Any alternatives to apples?

Tough pears are amazing here, or go for peaches but dry them first. Canned options work—just drain them well. Plums add a nice twist, and mixed berries can work if lightly dusted with flour to avoid sogginess. Whatever fruit you use, keep the chunks the same size as the apple ones for even baking. Add more cinnamon with pears or a bit of nutmeg for peaches!

Conclusion

Obsessed with this? Try apple pie muffins next time! Or toss apple bits into cinnamon roll dough. Even drizzle apple spice on pancakes for a twist. All these use the same cozy apple-and-cinnamon goodness.