Apple Pie Monkey Bread

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Apple Pie Monkey Bread is the perfect fusion of two beloved desserts: classic apple pie and soft, gooey pull-apart monkey bread. This warm, cinnamon-sugar-coated treat is packed with tender biscuit pieces, sweet apple filling, and a rich brown sugar butter sauce that caramelizes beautifully in the oven. It’s a crowd-pleasing dessert that feels homemade yet requires minimal prep, making it ideal for holidays, weekend brunches, potlucks, and family gatherings.

Thanks to refrigerated biscuit dough and canned apple pie filling, this recipe is beginner-friendly while still delivering bakery-style results. Whether you bake it in a Bundt pan for a stunning presentation or a simple baking dish for convenience, Apple Pie Monkey Bread is guaranteed to disappear fast.

Why You’ll Love This Recipe

• Easy dessert recipe using simple, store-bought ingredients
• No yeast or dough rising required
• Rich apple cinnamon flavor similar to homemade apple pie
• Soft, pull-apart texture perfect for sharing
• Ideal for holidays, brunch, and special occasions
• Can be made ahead and reheated easily

This recipe also performs well for food blogs due to its strong appeal in high-search dessert categories like apple desserts, cinnamon desserts, and easy baked sweets.

Ingredients Breakdown

• Refrigerated Biscuit Dough – Pre-made biscuit dough saves time and bakes up soft and fluffy. Cutting the biscuits into quarters allows the cinnamon sugar and sauce to coat every piece evenly.
• Apple Pie Filling – Canned apple pie filling provides consistent sweetness and tender apples. Chopping the apples into smaller pieces helps distribute them evenly throughout the bread.
• Cinnamon and White Sugar – This classic combination coats the biscuit pieces and delivers the warm, comforting flavor that defines monkey bread.
• Brown Sugar – Adds depth and a rich, caramel-like sweetness that pairs perfectly with apples and butter.
• Unsalted Butter – Melted butter binds the brown sugar and creates a sticky, glossy sauce that seeps into the layers as it bakes.
• Optional Glaze – A simple powdered sugar glaze adds a bakery-style finish and extra sweetness, making the dessert even more appealing.

Tips and Tricks

• Grease the pan thoroughly to prevent sticking, especially if using a Bundt pan
• Chop apple filling into smaller pieces for better layering
• Do not overbake; cover loosely with foil if browning too quickly
• Let the monkey bread cool slightly before inverting to maintain its shape
• Use a sharp knife or serving spoon to pull apart clean portions

Variations and Customizations

• Caramel Apple Monkey Bread: Add caramel sauce between layers
• Nutty Version: Sprinkle chopped pecans or walnuts over the layers
• Spiced Flavor: Add nutmeg or apple pie spice to the cinnamon sugar
• Homemade Apple Filling: Replace canned filling with sautéed fresh apples
• Glaze-Free Option: Serve plain for a less sweet breakfast-style treat

Pairing Suggestions

Apple Pie Monkey Bread pairs well with:

• Hot coffee or cappuccino
• Apple cider or spiced tea
• Vanilla ice cream for a dessert upgrade
• Whipped cream for added richness

It works equally well as a brunch centerpiece or an after-dinner dessert.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Freezer: Wrap tightly and freeze for up to 2 months
• Reheating: Warm individual portions in the microwave or oven until soft

For best texture, reheat gently to avoid drying out the biscuit pieces.

Popular Questions

Can I make Apple Pie Monkey Bread ahead of time?

Yes. Assemble it the night before, cover tightly, refrigerate, and bake the next day.

Can I use a baking dish instead of a Bundt pan?

Absolutely. A 9×13-inch baking dish works perfectly.

Can I use low-sugar apple pie filling?

Yes, and you can also reduce the sugar slightly if preferred.

Why did my monkey bread stick to the pan?

This usually happens if the pan is not greased thoroughly or if the bread is inverted too soon.

Apple Pie Monkey Bread

A warm, pull-apart dessert made with cinnamon-sugar biscuit pieces and tender apple pie filling, baked in a buttery brown sugar sauce. Perfect for holiday brunches, potlucks, and cozy gatherings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 cans refrigerated biscuit dough (16.3 oz each)
• 20 oz apple pie filling, chopped
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1/2 cup confectioners’ sugar (optional glaze)
• 2 tsp milk (optional glaze, more as needed)

Equipment

• Bundt pan or 9×13-inch baking dish
• large mixing bowl
• small mixing bowl
• knife and cutting board
• whisk

Method

 

1. Preheat oven to 350°F (175°C). Generously grease a Bundt pan or 9×13-inch baking dish.
2. Cut each biscuit into quarters. In a large bowl, mix granulated sugar and cinnamon. Toss biscuit pieces until evenly coated.
3. Chop apple pie filling into bite-sized pieces.
4. Layer half of the coated biscuit pieces in the pan, then spoon half of the apples over the top. Repeat with remaining biscuits and apples.
5. Stir melted butter and brown sugar until smooth. Pour evenly over the layered biscuits and apples.
6. Bake for 35–40 minutes until golden brown and cooked through. Loosely cover with foil if browning too quickly.
7. Cool for 10 minutes, then carefully invert onto a serving plate. Whisk confectioners’ sugar and milk and drizzle over warm monkey bread if desired.

Notes

• Allow resting time before serving for easier slicing
• For cleaner presentation, invert slowly and confidently
• Best served warm but still delicious at room temperature
• Ideal for holiday brunch menus and dessert tables

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