If you love caramel apples in the fall, you are going to want to make this caramel apple monkey bread. It’s filled with cinnamon-sugar biscuit pieces, fresh apples, and crunchy pecans, all baked together with a buttery brown sugar sauce and finished with homemade caramel.
I used refrigerated biscuits to keep things simple, which means you don’t have to spend time making dough from scratch. The apples soften as the bread bakes, the brown sugar sauce settles into all the little crevices, and the homemade caramel poured over the top makes it even better.
This is the kind of recipe I love making when the weather turns cooler and we’re spending more time in the kitchen. It’s wonderful for a fall breakfast or brunch, but it’s just as good served warm for dessert. You can set it in the middle of the table and let everyone pull off a piece, with plenty of caramel to go around.
And because it’s so easy to put together, it feels a little special without requiring much extra work. That’s always a good thing in my kitchen.
Why You’ll Love This Recipe
- Easy to make: Refrigerated biscuit dough keeps the preparation simple.
- Full of fall flavor: Apples, cinnamon, brown sugar, and pecans make every bite taste like autumn.
- Finished with homemade caramel: A warm drizzle over the top brings everything together.
- Made for sharing: Serve it for breakfast, brunch, dessert, or take it along to the office or a fall gathering.
- Easy to prepare ahead: Make it in advance and gently reheat it when you’re ready to serve.
Ingredients You’ll Need
Refrigerated biscuits: Two cans of refrigerated biscuit dough make this recipe quick and easy. Cut each biscuit into quarters so the pieces are easy to pull apart after baking.
Apples: Granny Smith apples are a favorite here because their tartness balances the sweetness of the caramel. Honeycrisp apples work well, too.
Pecans: Chopped pecans add a little crunch and pair beautifully with the apples and caramel.
Cinnamon and granulated sugar: These coat the biscuit pieces and give the bread its cinnamon-sugar flavor.
Butter and brown sugar: Together, these create the buttery sauce that coats the biscuit pieces as they bake.
Vanilla extract: A little vanilla adds warmth and flavor.
Heavy cream: This gives the homemade caramel sauce its rich, smooth consistency.
Kitchen Tools You’ll Need
You won’t need anything complicated for this recipe, just a few basic kitchen tools.
- A Bundt pan for baking the monkey bread
- A cutting board and sharp knife for preparing the apples
- A large mixing bowl for the cinnamon-sugar mixture
- A microwave-safe bowl for melting the butter and brown sugar
- A small saucepan for the homemade caramel sauce
- A serving plate large enough to hold the finished monkey bread
A note on the Bundt pan: Grease it generously, paying special attention to the center tube and all the crevices. The caramelized brown sugar can stick, so this little step makes a difference when it’s time to turn the bread out.
Tips for the Best Caramel Apple Monkey Bread
Cut the apples into small pieces. Smaller pieces distribute more evenly throughout the bread and become tender as they bake. Pat them dry before adding them to the pan to help keep the center from becoming too moist.
Grease the Bundt pan well. Be generous with the butter or baking spray so the bread releases easily.
Let it rest before turning it out. Allowing the monkey bread to rest for 10–15 minutes helps it hold together when you invert the pan. Avoid letting it cool completely in the pan, as the caramel may firm up and make it harder to release.
Check the center before removing it from the oven. The outside may look done before the middle has finished baking. If the center is still doughy, continue baking until the biscuit pieces are cooked through.
Save a little caramel for serving. A final drizzle just before serving gives the bread a beautiful glossy finish and makes every piece even more delicious.
Can You Make Monkey Bread Ahead of Time?
Yes! This is a great recipe to prepare ahead when you’re planning a brunch or bringing something to share.
Bake the monkey bread, allow it to cool, and refrigerate it in a covered container overnight. You can also store the caramel sauce separately and warm it just before serving.
When you’re ready to enjoy it, reheat individual portions in the microwave for about 20–30 seconds, adding more time in short intervals as needed. If you’re serving a group, warm the bread in a microwave-safe container in short intervals, checking the center to make sure it heats evenly.
Keep the monkey bread refrigerated until you’re ready to serve, and warm the caramel separately before drizzling it over the top.
How to Store Leftovers
Store leftover monkey bread in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until warmed through.
If you have extra caramel sauce, store it separately in the refrigerator and warm it gently before serving.
A Few More Fall Recipes to Try
If you’re in the mood for more cozy fall baking, you might also enjoy these recipes from Lemon Grove Lane:
Final Thoughts
Caramel apple monkey bread is a lovely way to bring the flavors of fall into your kitchen. With tender apples, cinnamon sugar, pecans, and homemade caramel, it feels special enough for a gathering but simple enough to make on an ordinary day.
Serve it warm with a cup of coffee, and don’t be shy with that extra caramel drizzle. It’s a sweet little addition to a fall morning or an easy treat to share with friends.
Caramel Apple Monkey Bread
Ingredients
- 2 cans (16 oz each) refrigerator biscuits
- 1 large or 2 medium Granny Smith or Honeycrisp apples peeled and diced
- 1 cup chopped pecans
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
- 3/4 cup butter
- 3/4 cup brown sugar
- 1 tsp vanilla
- (for the caramel sauce)
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Generously grease or spray the inside of a Bundt pan.
- Peel and dice the apples. Remove biscuits from wrapper and cut each one into 4 pieces.
- In a bowl, combine granulated sugar and cinnamon. Toss the biscuit pieces in the mixture until coated.
- Layer half the biscuits, apples, and pecans in the Bundt pan. Repeat wit the remaining ingredients.
- Microwave the 3/4 cp butter and 3/4 cp brown sugar in 30 second intervals until the butter melts, stirring between intervals. Stir in the vanilla and pour over the biscuit mixture.
- Bake for 40 to 60 minutes, until golden and cooked through the center.
- Remove from oven and allow rest for about 10 minutes. Invert onto a serving plate.
- For the caramel, melt 1/2 cp butter with 3/4 cp crown sugar in a saucepan over medium heat. Stir in the heavy cream and simmer gently for about 3 minutes or until the mixture thickens. Remove from heat, allow to set for a few minutes and then stir in vanilla and salt.
