Apple Monkey Bread is a delicious fall twist on regular monkey bread! It’s ooey, gooey and full of cinnamon, apples and caramel. Prep it the night before and wake your family up to the amazing smell of cinnamon and apples!
Apple Monkey Bread is one of our favorite fall treats to wake up to when the air is crisp and I want all things fall! It’s one of those great make-ahead breakfast recipes that you can make the night before. The dough rises overnight so it’s ready to bake in the morning. In other words, you can still sleep in and have a fresh-baked breakfast treat! That’s a win-win for me!
I know you’re going to love it. I love apple anything this time of year! Inspiration hit when I needed a Sunday breakfast at the end of the summer when we were at the lake and, well, Monkey Bread is like the most awesome breakfast ever.
Why this recipe works:
- Caramel + Cinnamon + Apple
- Starts with frozen cinnamon roll dough to make it easy
- Make it the night before, let it rise and bake in the morning
So, let’s bring on the apples and make some of this – your fall season won’t be complete without it!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- Rhodes frozen cinnamon rolls, thawed but still cold
- Chopped apples
- Caramel sauce
4 Steps to Prepare!
- Prepare Cinnamon Rolls – cut each cinnamon roll into four pieces. Combine the sugar and cinnamon in a small bowl. Roll each cinnamon roll piece in the butter and then in the sugar/cinnamon mixture.
- Mix – Grease the bundt pan and place the cinnamon roll pieces in it and sprinkle them with the chopped apples. Pour the caramel sauce over the top of the rolls.
- Rise – Cover the pan with plastic wrap and let the monkey bread rise overnight at room temperature.
- Bake – The next morning, remove the plastic wrap and bake the monkey bread for 35 to 40 minutes at 350 degrees F.
What tools do I need to make this?
- Two small bowls for the melted butter and sugar/cinnamon mixture
- Bundt pan
- Plastic wrap
Tips and Tricks!
- Why is it called Monkey Bread? So, apparently, it’s called Monkey Bread because you pull apart the bread with your fingers like a monkey would!
- Does this need to be served warm? It is definitely better served warm! Once it’s baked, cool it in the pan for a few minutes before turning it out onto a serving dish and serve it while it’s still warm. If needed, you can rewarm pieces it in the microwave.
- How long do you cook it for? It should take between 35 and 40 minutes for the Monkey Bread to bake at 350 degrees, but you should keep an eye on it as oven temperatures vary. If you’re not sure if it’s fully baked, take a knife and poke one of the center dough pieces. If it’s sticky and raw then you will need to add more time.
- Does monkey bread need to be refrigerated? No, you don’t need to refrigerate it. It will keep well at room temperature for a couple of days as long as it’s wrapped or stored in an airtight container.
- How big should I dice the apples? The apples should be diced pretty small so they bake through all the way.
MORE APPLE RECIPES!
Love apples in the fall as much as we do? Don’t miss out on these delicious recipes using apple!
- Apple Bars with Caramel Frosting
- Easy Apple Crisp
- Apple Muffins
- Crumb Apple Zucchini Bread
- Grilled Caramel Apple Crisp
Want more Monkey Bread?
If you love monkey bread like we do here are a few more twist on it!
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Caramel Apple Monkey Bread
- 12 Rhodes Cinnamon Rolls thawed, but still cold
- 1/3 c. butter melted
- 3/4 c. sugar
- 1 tsp cinnamon
- 1 c. apples peeled and chopped
- 1/2 c. caramel ice cream topping
- Grease bundt pan.
- Cut cinnamon rolls into quarters. Combine sugar and cinnamon in a small bowl.
- Dip each roll in melted butter and roll in sugar. Place in prepared bundt pan. Sprinkle apples over cinnamon rolls as you place them in the pan. Drizzle caramel over the rolls.
- Cover with plastic wrap and let rise on the counter overnight. Remove wrap and bake at 350 degrees for 35-40 minutes.
Adapted from: Rhodes