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Apple Fritter Monkey Bread

It’s fall!!!! That means it’s finally time for all things apple and pumpkin and soups and chowders and all of my favorite types of food! This monkey bread is the perfect Saturday morning breakfast treat!This recipe is adapted from Pack Momma.

2 16oz cans flaky refrigerated biscuits
2 granny smith apples (diced)
2 cups brown sugar
2 tbsp ground cinnamon
1/2 cup butter (melted)
1/4 tsp salt
1 cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt  pan.  In a small bowl whisk together the brown sugar, cinnamon and salt. Cut each biscuit in 4 equal parts. Place 1/4 of the diced apple into the bottom of the pan. Dip each piece of biscuit into the butter then into the brown sugar mixture. Layer 1/4 of the biscuits then 1/4 of the apples until it the biscuits and apples are all in the pan. Bake for 35-40 minutes. Remove from oven and let sit for 10 minutes. While the monkey bread is cooling, whisk together the powdered sugar, milk and vanilla extract.  Flip the monkey bread onto a serving place then drizzle with glaze and serve.

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