Apple Cinnamon Monkey Bread
If you love apples and desserts with apples in them, I think you’ll love this recipe!
It’s a decadent, rich tasting sweet monkey bread. It makes a wonderful brunch treat or dessert and perfect for the holidays.
One skinny serving has 196 calories and 7 grams of fat!
So easy to make and freezes great. For more apple recipes see An Apple A day.
Monkey Bread is also known as Bubble Loaf, Pinch Me Cake, or Hungarian Coffee Cake.
It began appearing in woman’s magazines and community cookbooks back in the 1950s.
The origin of the name is unknown.
It has been suggested the bread resembles the monkey puzzle tree whose prickly branches make it difficult to climb.
Some feel the name derives from the act of pulling the pastry apart with their fingers.
Much like monkeys would do if they were presented with such a treat.
Apple Cinnamon Monkey Bread
Ingredients
- Cooking spray with flour in it
- 3 cups apples peeled and diced small
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- ⅓ cup reduced-fat butter or Smart Balance Light
- ¾ cup brown sugar
- 2 teaspoon water
- 1 teaspoon vanilla
- 3 tablespoons granulated sugar
- 2 teaspoon cinnamon
- 2 12 oz each cans Pillsbury refrigerated buttermilk biscuits or Pillsbury Golden Layer
- Buttermilk Flaky Biscuits 100 calories for each biscuit
Instructions
- Preheat oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray.
- In a microwave safe bowl, toss together chopped apples, 2 tablespoons sugar and 2 teaspoons cinnamon. Cook for 2 minutes to soften.
- In the meantime, in a pan, melt butter, brown sugar, water and vanilla. Bring to a boil, turn heat to low and cook for 2 minutes. Stir often. Set aside.
- In a large bowl, blend 3 tablespoons granulated sugar and 2 teaspoons cinnamon.
- Quarter each biscuit from 1 package and roll each piece in about half the sugar/cinnamon mixture. Place biscuit pieces layered evenly in Bundt pan. Spoon ½ of cooked apples evenly over the biscuits. Spoon ½ of cooked sauce over the apples and biscuit pieces.
- Quarter each biscuit from the 2nd package and roll each piece in remaining sugar/cinnamon mixture. Place these remaining biscuit pieces layered evenly in Bundt pan. Add remaining cooked apples evenly over top of biscuits. Spoon remaining ½ of cooked sauce evenly over apples and biscuit pieces.
- Bake for 25 minutes. Remove from oven. Let sit for about 5 minutes. While still hot, carefully loosen sides and middle of pan. Invert onto a serving plate.
- Serve warm. Slice into 16 slices and let everyone pull their slice apart to eat.
Notes
This monkey bread freezes great. Slice into servings and place in individual plastic container. Store in freezer.©MARILYN’S TREATS. All images are copyright protected.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
This is such an easy recipe, I have been going to make cinnamon rolls, the old fashioned way, but didnt want to wait for the dough. Thank you for sharing on #omhgff.
Please stop by later and share again!
I do hope you get a chance to try this recipe. I love making these tried and true recipes. Enjoy your evening!
I have never made Monkey Bread, but have always wanted to try. Maybe it is time?!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
I love everything about money bread. Well, except the sticky fingers! Have a lovely weekend Amy.
This look absolutely delicious. I’ll be putting it into my Flipboard so I can find it when I want to make it.
Thank you so much Barbara. I am glad you enjoy this recipe. Have a great weekend!
Found my new favorite breakfast (it’s okay to have this as breakfast, right :))!
In your own home you can have anything you want for breakfast. I often serve breakfast all day long! I am glad you like the recipe Suzie! Enjoy your week.
This looks awesome! I should give it a try. I need a new deaserr to add to my arsenal. Thanks for sharing over at Linda’s.
I love sharing at that party. I hope you get a chance to try this. Have a good week!
We love monkey bread and I love the idea of adding apples for fall! Pinned.
I bet the kids would love this! This goes great with a party where you set the other dishes around iit. I bet you could come up with a lot of idea. Happy Halloween.
This would go amazing with my morning COFFEE!!
You are correct. Or a little treat with the girls. Other than sticky fingers this is a grreat brunch offering! Happy Halloween.
Real comforting sharing food! Fab for tucking in all together! xx
It is fun pulling off pieces like that. Weird, but it reminds me of toasting marshmallows!!! Happy Halloween!
We love apple cinnamon monkey bread and this looks marvelous.
Thank you Amy! Happy Halloween!
This looks delicious, so glad you shard the recipe on the What’s for Dinner party. I’m hosting Thanksgiving this year and may just have to add this to the menu!
Thank you so much Nancy. What’s for dinner is such a great party. Happy Halloween!
Oh wow – this looks so rich and sweet and cinnamony! Thanks for sharing at the What’s for Dinner party – hope your week is fabulous!
You are welcome Helen. I enjoy all the diversity of talent at the party. Happy Halloween!
This is something that I love but I have never made myself. TFS. I wish I were your neighbor. 😉
I wish you were too Clearissa. Can you imagine the fun we could have? I can always use another victim, too for my recipes. Most of the time family just groans. They seem to like dinner better than my baking! LOL. Thanks for all you do. Enjoy your week.
Thanks for sharing my recipe Marilyn! I hope everyone enjoys it.
All the best,
Nancy
You are so welcome Nancy! You have the best website as I learn how to convert my recipes to healthier dishes.