Caramel Apple Monkey Bread
Growing up, I had a friend whose mom would ALWAYS make monkey bread anytime we had a sleepover. I would go to sleep and couldn’t wait to wake up to that DELICIOUS SMELL of monkey bread baking in the oven! It is now one of my GO-TO, EASY recipes I pull out on a Sunday with my own kids! This CLASSIC, YUMMY recipe features a nice little FALL TWIST on a FAMILY FAVORITE – caramel apples! 🥮
- 2 cans refrigerated biscuits
- 2/3 cup + 1/2 cup grandulated sugar, divided
- 2 Tablespoons cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup Stonewall Kitchen Caramel Apple Butter
- 1/2 cup Butter Extra Virgin Olive Oil
- 2 cups Honey Crisp Apples, chopped
Heat 1/2 cup Butter Extra Virgin Olive Oil in a medium skillet. Add chopped apples and saute until only slightly firm. Remove from heat.
Preheat oven to 350 degrees. Grease a bundt pan with Butter Extra Virgin Olive Oil (using a Misto Olive Oil Sprayer). Seperate biscuits and cut into quarters.
In a small bowl, combine 2/3 cup granulated sugar and cinnamon. Roll biscuit pieces in cinnamon sugar to coat, and drop them in the greased bundt pan. Layer biscuits and sauteed apples, making sure they are evenly distributed.
In another, smaller skillet, heat the butter, brown sugar and the other 1/2 cup sugar to a boil until sugar is dissolved. Remove from heat and stir in Stonewall Kitchen Caramel Apple Butter.
Pour mixture over the apples and biscuits, and bake in the preheated oven for 30 minutes.
Once the dough is done baking, let stand 10 minutes before turning the pan upside down onto a serving plate.