Apple Pie Monkey Bread Minis are a super easy to make dessert, using store-bought biscuits. They’re studded with fresh apples, coated in cinnamon sugar and baked into the perfect portion size using a mini bundt pan.
This post is sponsored in conjunction with #AppleWeek. I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.
Disclaimer: This post is sponsored on behalf of #appleweek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Ages ago I made a monkey bread recipe on my Instagram stories and never got around to sharing the post with you. Super sorry about that! But today, I have an mini apple version of that monkeybread and I think you’re going to love it just as much. I definitely think it’s better than a regular old cinnamon and sugar monkey bread recipe.
WHAT IS MONKEY BREAD?
Monkeybread is a sticky and sweet pastry made with dough that is coated in cinnamon and sugar. The term monkey bread comes from the fact that the pastry is eaten by pulling it apart with your fingers, like how a monkey would eat. Monkey bread can be made with a homemade dough, but is commonly made using refrigerator biscuits cut into pieces for ease of preparation.
WHAT KIND OF PAN IS USED FOR MONKEY BREAD?
Monkey bread can be made in a Bundt pan, fluted pan or any type of pan that has an opening in the center to create a ring shape. I used a mini Bundt pan to get individually sized monkey bread, but you can use a full size pan.
APPLE PIE MONKEYBREAD MINI INGREDIENTS
- 2 can refrigerated biscuits
- 2 Envy Apples
- 1 cup sugar
- 1 tbsp cinnamon
- 1 tsp Taylor and Colledge vanilla bean paste
- 1 stick unsalted butter, melted
Apple Pie Monkeybread Minis
- 2 cans refrigerated jumbo biscuits
- 2 Envy apples peeled, cored and diced
- 1 cup sugar
- 1 tbsp ground cinnamon
- 1 tsp Taylor and Colledge Vanilla Bean Paste
- 1 stick unsalted butter melted
- Preheat oven to 375 degrees. Spray a mini bundt pan with non-stick spray.
- Cut each biscuit into 9 pieces.
- In a medium bowl, combine sugar and cinnamon. Dip biscuit pieces into cinnamon and sugar mixture and toss to coat. Place coated biscuit pieces into a large bowl. Repeat until all biscuit pieces are coated.
- Add the vanilla bean paste to the remaining cinnamon sugar mixture. Toss in the diced apples to coat.
- Add coated apples to the large bowl with the biscuit pieces. Stir to combine.
- Fill each bundt pan cavity halfway with the biscuit pieces/apples. Pour about 1 tbsp of butter on top of each.
- Bake for 25 minutes.
- Remove from the oven and allow the monkey bread to cool in the pan.
- Carefully dislodge monkey bread from each cavity with a spoon and invert onto a plate or platter.
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