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Apple Pie Monkey Bread

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
Cook Time 40 minutes
Total Time 55 minutes
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 9x13-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 9x13-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