You guys, it has been YEARS since I’ve shared a MONKEY BREAD recipe with you. I’m not sure why because we LOVE them over at our house! Monkey breads are quintessential “make on a special morning” kind of recipe for us. Not only are they delicious, but they’re easy AND they can be made in advance and just popped in the oven when you’re ready to bake.
This weekend, you should whip up my APPLE BUTTER MONKEY BREAD. Pour yourself some coffee, grab a fall magazine, and settle in for a cozy September morning. This sweet treat will pair perfectly with your weekend plans.
From my kitchen to yours, enjoy! xx
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Apple Butter Monkey Bread
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 1x
Description
Monkey breads are quintessential “make on a special morning” kind of recipe for us. Not only are they delicious, but they’re easy AND they can be made in advance and just popped in the oven when you’re ready to bake.
This weekend, you should whip up my APPLE BUTTER MONKEY BREAD. Pour yourself some coffee, grab a fall magazine, and settle in for a cozy September morning. This sweet treat will pair perfectly with your weekend plans.
Ingredients
- 2 (16 oz) cans of refrigerated flaky layer biscuit dough, cut into quarters
- ½ a cup of sugar
- 1 teaspoon ground cinnamon
- ½ cup of butter
- 1 cup firmly packed brown sugar
- 1 cup of apple butter
Instructions
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray. Set aside.
- In a small bowl, combine the sugar and cinnamon with a spoon. Dredge each biscuit quarter in this mixture to coat. Layer quartered pieces in prepared bundt pan all the way around. (At this point, you could cover your pan and pop it in the fridge until the next morning.)
- In a small saucepan over medium heat, melt your butter and then stir in your brown sugar. Stir until mixture comes to a boil. Boil one minute. Quickly stir in your apple butter until just incorporated. Remove from heat and pour this mixture over layered biscuits.
- Pop your monkey bread in the oven and bake 40 minutes.
- Remove from oven and allow the pan to sit 5 minutes before inverting it onto platter to serve. Enjoy!
Carole says
YUM!! I wonder how this would be with the Pumpkin Butter from Trader Joe’s?? May need to try it. This looks sooooo good!!
Mix and Match Mama says
AMAZING! Do it!
Kate says
Hey Shay! I’m wanting to make some kind of bread to send back to college with my son. Pumpkin, banana, or this? Any suggestions of what would last best and how to store it? Thanks!!
Mix and Match Mama says
I would say that this bread is my favorite served warm, so if he can keep it warm (or warm it up), this would be so yummy. If he might eat it room temp, I would go with pumpkin!
Beverly says
Thank you. Even I could make this it looks so easy & delicious. I don’t think I could ruin this great recipe. I’ll keep you posted. I will make it this weekend.