Caramel Apple Monkey Bread
1 large loaf/bundt pan
1 hours
40 minutes
This easy and delicious twist on classic monkey bread features fluffy, soft dough pieces coated in a spiced caramel sauce, and studded with fresh apples. Baked until golden and bubbly, each pull-apart piece creates a melt-in-your-mouth experience with every bite. This warm, gooey, and irresistibly sweet treat is perfect for fall, or anytime you are craving a cozy dessert - or indulgent breakfast!
Ingredients
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- ½ cup brown sugar (light or dark)
- ¼ cup Apple Cinnamon Crisp Sugar
- 3 Tbsp apple juice, cider, or water
- 3 Tbsp heavy cream
- ¼ tsp Pure Vanilla Extract
- 2 Tbsp unsalted butter
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- 6 Tbsp Golden Monk Fruit Sweetener
- 1 tsp Baker's Spice Blend
- 1 (16 oz) tube refrigerated biscuits
- 1 large apple, peeled, cored, and diced
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Caramel Apple Monkey Bread (Kit)
Directions
- Preheat oven to 375ºF. Spray the inside of a bundt pan* with cooking spray. Set aside.
- Prepare Sauce. To a small saucepan (8-inch) add sugars and apple juice. Heat to medium. After 60 to 90 seconds, the mixture should be bubbling – almost foaming – across the entire surface; continue to cook sugar for 2 additional minutes (do not stir). Reduce heat to low. When bubbles have settled, add heavy cream and vanilla extract; stir to combine. Turn off heat and set aside to prepare the dough.
- Prepare Dough. Add monk fruit and spice blend to a large zip-top bag. Seal and shake to combine; set aside. Open biscuit tube; cut each biscuit into sixths and add the pieces to the bag. Seal and shake again until all pieces are thoroughly coated. Open bag and add apple pieces. Seal and shake until the apple pieces are fully coated.
- To the sauce, add 2 Tablespoons butter and stir until just melted.
- Transfer half the biscuit-apple mixture to the prepared pan; arrange in an even layer. Using a spoon, drizzle half of the caramel sauce over the mixture. Top evenly with the remaining mixture and drizzle with remaining sauce to coat. Bake uncovered for 35 to 40 minutes.
- Allow to cool at room temperature for 15 to 30 minutes before turning it over onto a plate.