Caramel Apple Monkey Bread

An easy and delicious caramel version of old fashioned Monkey Bread

Course Cakes, Cupcakes & Cheesecake, Dessert

Cuisine American

Keyword biscuits, caramel apple, desserts, monkey bread

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 538kcal

Author Barb

Put the apple pieces in a medium pot with the brown sugar, butter and Half and Half and cook over medium heat until the butter has completely melted and the mixture begins to bubble.
Turn heat to medium-low and let simmer for 5 minutes minimum until it starts to thicken. You want the caramel sauce to coat the back of a spoon, continue to simmer if need be until enough moisture from the apples evaporates.
Remove from heat and set aside to cool.

Pour the melted butter into a Bundt pan and with a pastry brush or your fingers make sure to coat all surfaces.
Open the biscuit tubes and cut each biscuit into 4 pieces each (I stacked 5 at a time and quartered them with a chef's knife).
Mix the granulated sugar and cinnamon in a large bowl and add the cutup biscuit pieces (I did a third at a time). Toss just enough to coat the pieces with the sugar mixture.
Put the chopped pecans in the bottom of the Bundt pan and pour 1/4 cup of the Caramel Apple sauce over the nuts.
Fill the Bundt pan with 1/3 of the biscuit pieces; approximately 20 pieces. Pour 1/2 of the Caramel Apple syrup over the biscuits and scatter 1/2 of the apples on top.
Fill with another 1/3 of the biscuits and repeat with the syrup and apples. Top with the remaining biscuit pieces.
Cover the Bundt pan with aluminum foil and place on a baking sheet with sides. Bake at 350°F for 20 minutes (helps to insure the biscuits bake all the way through). Remove the foil and bake for another 25-30 minutes until nicely browned.
Remove from the oven and allow the bread to cool in the pan for 10-12 minutes. Carefully turn the bread out of the pan onto a large plate. Serve warm.