Apple Fritter-Style Monkey Bread (Print-Friendly Version)
Biscuit pieces and cinnamon apples are layered in a Bundt pan. Check the inner dough near the tube before unmolding.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 cup packed light brown sugar
02 - 2 tablespoons ground cinnamon
03 - 2 medium Granny Smith apples, peeled, cored, and diced
04 - 1 cup packed light brown sugar
05 - 1/2 cup unsalted butter, melted
06 - 2 cans refrigerated biscuits, 16.3 ounces and 8 biscuits each
07 - 1 cup confectioners' sugar
08 - 2 to 3 tablespoons whole milk, room temperature
# How to Make It:
01 - Heat oven to 350°F and grease a 10-inch Bundt pan with capacity for the batch. Toss apples with the first cup brown sugar and cinnamon.
02 - Mix the second cup brown sugar with melted butter. Cut sixteen biscuits into six pieces each and coat in that mixture.
03 - Layer apples and biscuits as three apple layers around two biscuit layers, leaving headroom. Bake around forty-five minutes, continuing until inner dough is fully baked; shield the top if it browns first.
04 - Rest ten minutes, then carefully invert onto a rimmed serving plate. Mix powdered sugar with milk added gradually and glaze after the hottest steam escapes.
# Extra Suggestions:
01 - This revision specifies two 16.3-ounce, eight-count cans. Other sizes change the amount of dough and pan fill.
02 - Pull apart a small inner section near the tube. Brown outer pieces can conceal a raw, compressed center.