PREP TIME: 20 mins | COOK TIME: 35 mins | TOTAL TIME: 55 mins | SERVINGS: 12
This gooey sticky bread is packed with cinnamon sugared apples and makes the best fall treat. Simply delicious caramel Apple Monkey Bread that everyone will surely love!
INGREDIENTS
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1/2 c butter (1 stick, softened)
3.5 oz Jell-O Cook & Serve Butterscotch Pudding
32.6 oz Pillsbury Grands-Homestyle Buttermilk Biscuits (2 cans, you can also use Rhodes if they are thawed)
2 c apples (chopped into 1/2-inch pieces)
1/2 c brown sugar (plus 3 tablespoons)
1 tsp cinnamon
OPTIONAL: 1/2 C CHOPPED WALNUTS OR PECANS
HOW TO MAKE CARAMEL APPLE MONKEY BREAD
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Generously grease a bundt pan with butter, then, evenly coat with butterscotch pudding mix. Set aside.
Step 3: In a medium bowl, combine 3 tbsp brown sugar and cinnamon. Add in the apples and toss to coat.
Step 4: Unroll and flatten the biscuits using your hands. Then, slice into halves.
Step 5: Add around 3 to 5 pieces of apple in the middle and fold the dough around them. Roll the dough into a ball to seal. Do this until the rest of the biscuits are filled. Transfer the filled dough into the prepared bundt pan and if using, add nuts in between.
Step 6: Melt the rest of the butter and mix it with half a cup of brown sugar. Then, evenly pour this over the biscuits.
Step 7: Place inside preheated oven and bake for about 35 to 40 minutes or until the apples are cooked through. If the bread starts to brown, tent it with foil.
Step 8: Allow the bread to cool for at least 5 minutes in the pan before flipping it over a serving dish.
NOTE:
This is best served fresh out of the oven while still warm.
NUTRITION FACTS:
CALORIES: 426KCAL | CARBOHYDRATES: 57G | PROTEIN: 4G | FAT: 20G | SATURATED FAT: 6G | CHOLESTEROL: 21MG | SODIUM: 848MG | POTASSIUM: 206MG | FIBER: 1G | SUGAR: 20G | VITAMIN A: 250IU | VITAMIN C: 1MG | CALCIUM: 51MG | IRON: 2.6MG
Ingredients
- 1/2 c butter (1 stick, softened)
- 3.5 oz Jell-O Cook & Serve Butterscotch Pudding
- 32.6 oz Pillsbury Grands-Homestyle Buttermilk Biscuits (2 cans, you can also use Rhodes if they are thawed)
- 2 c apples (chopped into 1/2-inch pieces)
- 1/2 c brown sugar (plus 3 tablespoons)
- 1 tsp cinnamon
- OPTIONAL: 1/2 C CHOPPED WALNUTS OR PECANS
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Generously grease a bundt pan with butter, then, evenly coat with butterscotch pudding mix. Set aside.
Step 3: In a medium bowl, combine 3 tbsp brown sugar and cinnamon. Add in the apples and toss to coat.
Step 4: Unroll and flatten the biscuits using your hands. Then, slice into halves.
Step 5: Add around 3 to 5 pieces of apple in the middle and fold the dough around them. Roll the dough into a ball to seal. Do this until the rest of the biscuits are filled. Transfer the filled dough into the prepared bundt pan and if using, add nuts in between.
Step 6: Melt the rest of the butter and mix it with half a cup of brown sugar. Then, evenly pour this over the biscuits.
Step 7: Place inside preheated oven and bake for about 35 to 40 minutes or until the apples are cooked through. If the bread starts to brown, tent it with foil.
Step 8: Allow the bread to cool for at least 5 minutes in the pan before flipping it over a serving dish.
Notes
This is best served fresh out of the oven while still warm.
