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Monkey bread has long held a special place in the hearts of dessert lovers everywhere. This beloved comfort food, characterized by its soft, pull-apart pieces of dough coated in sweet syrup, evokes feelings of warmth and nostalgia. It’s the kind of dish that brings family and friends together, perfect for sharing during gatherings, holidays, or even a cozy evening at home. Today, we’re taking the classic monkey bread recipe and giving it a delightful twist by infusing it with the flavors of caramel and fresh apples. The Caramel Apple Monkey Bread combines the gooey sweetness of caramel with the crisp, tartness of apples, creating a mouthwatering dessert that’s both indulgent and comforting.

Caramel Apple Monkey Bread

Indulge in the sweet and comforting flavors of Caramel Apple Monkey Bread, a delightful twist on the classic dessert. This gooey treat combines soft, pull-apart biscuit pieces with tart apples and luscious caramel, creating a must-try recipe for family gatherings, brunches, or cozy nights at home. Easy to make and visually stunning, it’s perfect for sharing and bound to impress. Discover how to create this delicious centerpiece that everyone will love!
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Ingredients
  

2 cans of refrigerated biscuit dough

3 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and chopped

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 cup unsalted butter (1 stick)

1 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup chopped pecans (optional)

Pinch of salt

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or cooking spray to ensure the monkey bread releases easily after baking.

    Prepare the Apples: In a medium mixing bowl, combine the chopped apples with 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. Toss well to coat the apples evenly, and set this mixture aside to let the flavors infuse.

      Prepare the Biscuit Dough: Open the two cans of refrigerated biscuit dough. Separate each biscuit and cut them into quarters. Place these biscuit pieces into a large mixing bowl for coating.

        Coat the Biscuit Pieces: In a small bowl, mix the remaining granulated sugar (3/4 cup) with 1 teaspoon of ground cinnamon. Add the quartered biscuit pieces to this cinnamon-sugar mixture and toss until all the pieces are well coated.

          Assemble the Monkey Bread: Start layering the biscuit pieces in the prepared bundt pan—first, place half of the coated biscuit pieces at the bottom. Next, sprinkle half of the caramelized apple mixture over the biscuit layer, followed by half of the chopped pecans if using. Repeat this layering process with the remaining biscuit pieces, apples, and pecans until all ingredients are used.

            Prepare the Caramel Sauce: In a microwave-safe bowl, melt the unsalted butter. Once melted, stir in the brown sugar, vanilla extract, and a pinch of salt until combined. Microwave the mixture for an additional 30 seconds and stir again until smooth and glossy.

              Drizzle the Caramel: Carefully pour the warm caramel sauce evenly over the layers in the bundt pan, ensuring it seeps down between the biscuit and apple layers.

                Bake: Place the bundt pan into the preheated oven and bake for 30-35 minutes. Check for doneness; the monkey bread should be puffed up and golden brown.

                  Cool and Serve: Once baked, remove the bundt pan from the oven and allow it to cool for about 10 minutes. To serve, gently invert the monkey bread onto a serving platter, allowing the luscious caramel sauce to drizzle over the top. Serve warm, with extra caramel sauce on the side for drizzling, if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                      - Presentation Tips: For a delightful touch, dust the finished monkey bread with a sprinkle of powdered sugar and serve with a scoop of vanilla ice cream for a wonderful dessert experience!