Apple Cinnamon Monkey Bread With Spiced Maple Caramel

If you’re looking for a finger-lickin' fall treat, look no further than my easy Apple Cinnamon Monkey Bread recipe! Refrigerated biscuits, chunky apple preserves, and spiced maple caramel sauce combine for a loaf of apple pull-apart bread that’s essentially a giant bear claw-meets-cinnamon bun. 😋

I’m not sure if it’s the decade-plus I spent working at a brunch restaurant or just my American love of mashups, but brunch is probably my favorite meal. Why? Because anything goes! When else can you order a fancy coffee, a cocktail, some kind of juice, AND a smattering of both savory and sweet dishes—all without raising suspicion? Pretty sure the answer is never.

But at brunch, you can have it all! Fluffy pumpkin pecan waffles and pumpkin protein pancakes, sweet potato salmon cakes and ham & swiss stratas, breakfast fried rice and mushroom gravy poutine, cottage cheese egg bites and balls of cinnamon apple sticky bread, pumpkin spice lattes and spiked Christmas coffee. When it’s brunch, all bets are off. There are no rules.

Even better, I feel like some kind sweet treat is de rigeur for brunch—a boon for any dessert lover like myself. And of all the many yummy breakfast pastries to choose from, this 3-ingredient apple pull-apart bread might just take the cake. It’s fluffy, sticky, sweet n’ spicy, caramel apple-y perfection—and so stinkin’ simple to make! 

Jump to:

• Why You’ll Love This Cinnamon Apple Monkey Bread Recipe
• Ingredients & Substitutions
• How To Make Apple Cinnamon Monkey Bread With Biscuits
• Optional Variations & Dietary Adaptations
• Storing & Reheating
• Recipe Tips
• Serving Suggestions
• FAQs
• More Sweet Apple Recipes
• Apple Cinnamon Monkey Bread With Maple Caramel Sauce
• 💬 Reviews

Why You’ll Love This Cinnamon Apple Monkey Bread Recipe

• Just 3 Ingredients - Using canned biscuits and canned apple preserves make this bubble loaf recipe a snap to put together. You can also use store-bought caramel or Trader Joe’s cinnamon bun spread if you don’t want to bother making your own spiced caramel sauce—easy, peasy!
• Cozy Fall Flavor - Sweet-tart apples, cozy spices, and salted maple caramel sauce are a marriage made in heaven. Add fluffy, flaky biscuits to the mix, and you’ve got yourself a gee-dang masterpiece!
• Easily Adaptable - This apple-cinnamon monkey bread recipe can easily adapt to your needs and preferences! Swap in canned cinnamon rolls or crescent rolls for the biscuits, add nuts or dried fruit for texture, or make it gluten-free or vegan. Read on for more ideas and instructions. 

Ingredients & Substitutions

As promised, you only need three basic ingredients to make this sticky apple biscuit monkey bread. Here’s your list:

• Refrigerated Biscuit Dough - I usually reach for the store brand/white label to make things cheaper. Aldi’s canned biscuits go for under $2 per can!
• Apple Preserves - I generally make my own low-sugar apple pie filling, but use diced apples instead of sliced ones. If you're making cinnamon apples from scratch, I recommend using a combination of apples—including at least some granny smith apples—for the best results. Also, opt for chopped apples rather than sliced—they’ll be easier to distribute evenly. You can also use store-bought canned apples that have been drained and chopped.
• Cinnamon Roll Caramel Sauce - I first developed this recipe using Trader Joe's Cinnamon Bun Spread, but later realized that a.) not everyone has access to a TJ’s, and b.) relying on a store-bought seasonal item is limiting. As such, I’ve created a DIY maple praline sauce with apple pie spices so everyone can get in on the fun the whole year round! Of course, you’re welcome to swap in TJ’s spread, or use the caramel sauce of your choosing to make things easier.

Spiced Maple Caramel Sauce Ingredients

Making your own cinnamon caramel sauce is simple. Here’s what you’ll need to grab:

• Maple Syrup - Make sure you’re reaching for pure maple syrup, not the colored corn syrup big brands try to pass off as the good stuff. You’re also welcome to make honey caramel if you like!!
• Brown Sugar - Either light or dark will work—it just depends on how much molasses flavor you want. 
• Half and Half - You can make your own by mixing equal parts cream and milk. 
• Butter - I recommend opting for organic, grass-fed butter whenever possible—it’s much better for you than conventional butter. I used salted butter here, but you’re welcome to start with unsalted and add salt to taste. 
• Kosher Salt - Optional, but perfect for giving salted caramel vibes to this apple bubble loaf. Fine sea salt works too! I personally avoid iodized table salt, as it has a vaguely bitter flavor, but you can use it, too. 
• Vanilla Extract - Vanilla adds aromatic depth and warmth. You can also use an equal amount of vanilla paste or powder, or half as much ground vanilla bean. 
• Ground Cinnamon - For adding more spice to our apple fritter monkey bread. I used canela (a.k.a. Mexican cinnamon or Ceylon cinnamon) which has a lighter, more floral flavor than spicy cassia cinnamon. That said, any variety you like works!
• Ground Cloves & Ground Nutmeg - I consider these two essentials for creating the perfect apple pie spice, adding an extra pop of warmth and sweetness. Feel free to omit them if you prefer!

How To Make Apple Cinnamon Monkey Bread With Biscuits

If you already have your maple syrup caramel sauce ready (or are using a store-bought version), you can skip the first section. The recipe card below also includes full instructions for making DIY canned apples, but for the purposes of this post, I’ll assume you already have them made.

Make Maple Caramel Sauce

Step 1: Mix. Add maple syrup, brown sugar, half n half, butter, and salt to a heavy-bottomed saucepan and whisk to combine.

Step 2: Simmer the maple mixture over medium-low heat, whisking often, until it reaches 230ºF—about 7-10 minutes.

Step 3: Spice & Chill. Remove from heat and carefully whisk in vanilla extract and spices. The vanilla will make the hot caramel sputter. Measure out ¾ cup and set aside to cool. The remaining caramel will keep in the fridge for up to a month.

Assemble Apple Pie Monkey Bread

Now that you have your cinnamon roll caramel ready, it’s time to make our cinnamon apple bubble bread! Here’s how: 

Prep. Preheat the oven to 350ºF. Spray a loaf pan with non-stick baking spray. If needed, make the apple preserves. (Full instructions in the recipe card and the preserves recipe post.)

Step 1: Ball Up Biscuit Dough. Open the can of biscuit dough, separating the biscuits. Cut or tear each one into 4 pieces of dough and roll the biscuit pieces into balls.

Step 2: Coat Biscuits in the warm caramel sauce by dipping them, then place in the prepared loaf pan. You may need to reheat the caramel a bit to thin it out. Fill the bottom of the pan with half of the balls (usually 16) spread out in a single layer.

NOTE: If you don't want to be precious about it, you can simply drizzle the warm caramel sauce evenly over the biscuit balls. I find that dipping ensures every bite is fully covered, but drizzling is admittedly much quicker and does a good enough job!

Step 3: Spoon on half of the preserves, spreading the apple chunks out evenly.

Step 4: Repeat the process of dipping the biscuit balls in the caramel sauce and spreading on the remaining apple preserves. If there is any remaining caramel from the ¾ cup you measured out, drizzle it evenly over the top.

Step 5: Bake in the prepared oven for 50-60 minutes, or until a toothpick inserted in the deepest part comes out clean and all biscuits are golden brown. (If the top is browning too quickly, you can tent it with foil.)

Step 6: Cool, Invert, & Serve. Allow the baked caramel apple monkey bread to cool in the pan for 5 minutes, then invert onto a plate, scrape out any extra caramel sauce to spread on top, and dig in. Enjoy!

Optional Variations & Dietary Adaptations

• Make Monkey Bread with Crescent Rolls - Don’t have refrigerated biscuits on hand? You can use canned crescent rolls instead. Just note that you’ll need 2 tubes of crescent rolls as opposed to just 1 tube of biscuits. Alternatively, make a mini monkey bread loaf using just 1 tube of crescent rolls and half as much apple preserves and maple/honey caramel.
• Try Apple Cinnamon Bun Pull-Apart Bread - For a richer, sweeter version, swap in a can of cinnamon rolls for the biscuits. If you want to be super decadent, drizzle the vanilla glaze on top of the loaf before serving. 🤤
• Vegan or Gluten-Free - Feel free to use the certified GF or vegan refrigerated biscuits of your choice. You can also swap in dairy-free butter and vegan half n’ half, or use vegan whipping cream or full-fat canned coconut milk and your favorite plant-based milk to make your own.
• Fun Add-Ins - There are lots of ways for you to customize this classic apple cinnamon monkey bread recipe by getting creative with ingredients. Here are a few ideas to get you started:
  • For extra maple flavor, feel free to add up to ¾ teaspoon of maple extract to the caramel sauce with the vanilla extract. 
  • Add chew and tartness with ¼ cup of dried cranberries or chopped dried cherries mixed in with the apple preserves.
  • For a bit of crunch, try adding toasted chopped pecans or walnuts.

The Old Method—Classic Apple Cinnamon Monkey Bread

Don’t have caramel sauce or apple preserves on hand? Try using my old recipe/method made with biscuits, fresh apples, and pantry staples:

Step 1: Prep Biscuit Balls. First, 1 can of refrigerated biscuits into quarters, then roll each of the 32 pieces into a ball. (Optionally, stretch out the biscuit dough pieces, deposit about ½ teaspoon cinnamon roll spread/caramel into center of each, pinch closed, THEN roll into a ball.) Repeat with all biscuit pieces. 

Step 2: Dip & Coat. Melt 6 tablespoons of butter. Dip each ball into butter, then drop into cinnamon sugar made with 1 cup of white sugar and 2 Tablespoons of cinnamon. Roll the balls around until covered. Repeat with all balls.

Step 3: Make Apple Mixture. Peel (optional) and chop 2 apples. Mix with remaining cinnamon sugar, melted butter and 2 Tablespoons of brown sugar. Add an optional squeeze of fresh lemon juice from half of a lemon. Stir to evenly coat.

Step 4: Layer Dough Balls & Apples. Place 16 cinnamon sugar-covered balls into the bottom of the prepared loaf pan. Sprinkle about half of the apple mixture on top of the first round of balls, spreading as evenly as possible. Cover with remaining balls, smooshing as necessary. Top with remaining apples.

Step 5: Bake at 350F for 50-60 minutes, until toothpick comes out clean and the loaf looks golden brown and delicious. Allow to cool for about 15 minutes, then invert onto a plate and enjoy! 

Storing & Reheating

• While this maple-y cinnamon apple monkey bread is best on the day it is baked, there are a few ways to store leftovers. 
• Allow the bubble bread to cool completely to room temperature, then store in an airtight container or zip-top bag at room temperature for up to 3 days. 
• You can also transfer the container to the fridge for up to a week. That said, this is not my favorite storage method as the fridge tends to make it taste a bit more stale.
• For longer storage, my preferred method is freezing. Wrap it well in plastic wrap then place in a freezer bag—double protection helps prevent freezer burn. Remove as much air as possible (preferably using either a vacuum sealer or the water displacement method), label, and date it. It will keep well in the freezer for up to 6 weeks.
• To serve, allow to defrost at room temperature for an hour, then warm in a preheated 300ºF oven until warmed through. I like to tear it into smaller chunks (~4-5 balls per chunk) during rewarming—this helps crisp up the outside and warm up the insides evenly without leaving any cold spots in just about 5 minutes. 
• Leftover maple praline sauce will keep in an airtight container in the fridge for upwards of a month. Warm gently in 30 second bursts in the microwave or in a pot of hot water.

Recipe Tips

• Keep it cleaner. If possible, try making your cinnamon apples from scratch to keep the added sugars down. Note that you can make homemade preserves with any kind of apples, but make sure to include a few Granny Smiths in the bunch—they have the highest level of pectin, making them the best apples for thickening. They also offer a pleasant bite after cooking.
• Not too juicy. If you are using store-bought canned apples (e.g. cinnamon apples, fried apples, or apple pie filling), use a slotted spoon to remove the slices from their juices and give them a quick chop before using. If your homemade preserves are thin, consider cooking them until thickened or straining off the excess liquid. 
• Check your spices for:
  • Potency. I recommend buying whole spices (e.g. nutmeg, cloves, cardamom, and allspice berries) whenever possible. Why? Whole spices retain their essential oils more effectively, while ground spices dry out and lose potency. Ground spices should be used within 6-12 months, whereas whole spices will last for several years. They are easy to grind using a *clean* coffee grinder.
    • Shopping Tip:  Buy whole spices in bulk at Latin, Indian, or international markets—they’re much cheaper when you don’t have to pay for the bottle!
  • Fillers & Contaminants. If you have to buy ground spices, make sure you’re getting them from a reputable source. Many ground spices are adulterated with cheap fillers like cornstarch, rice powder, chalk, nuts, seeds, or add undisclosed anti-caking agents and chemical additives. Cinnamon is of particular worry; many brands have been contaminated with lead.
• Gussy up your goods. If you’re using store-bought caramel sauce, add the warming spices and maybe a dribble of maple extract. If it isn’t salted, you may want to add some salt, too!
• Use a thermometer to make your caramel sauce—it’s the easiest, most accurate way to ensure great results every time. You can find an inexpensive candy/deep fry thermometer for less than $10, but it’s a bit slower and requires you to bend over to read it. An instant-read thermometer is also useful, but they can be quite a bit more expensive for the best ones.
• Maple caramel for days! You'll end up with about ½ - ¾ of the maple caramel sauce left over. It's lovely as a hostess gift, especially if you pack it into a cute little mason jar with twine and a tag! Don’t wanna share? I don’t blame you. You can also drizzle it over ice cream, apple pie, and more. Last week I made a quasi-pralines and cream ice cream by layering cooled caramel sauce with freshly churned vanilla ice cream and honey roasted peanuts. SO GOOD!

Serving Suggestions

This cinnamon caramel apple pull-apart bread is an absolute delight served with little more than coffee or tea. If you’re going all-out and hosting a holiday brunch, consider adding some higher-protein and higher-fiber options to your spread. 

For more sweet-leaning folks, you can’t go wrong with a yogurt parfait bar with plain greek yogurt, fresh fruit, and homemade almond vanilla granola. Setting up a breakfast banana split bar is similarly easy. You could also whip up a pot of carrot cake oatmeal or zucchini bread oatmeal, or make a tray of pumpkin pie baked oatmeal. 

For more savory options, high-protein egg bites are easy to customize into multiple flavors to please a picky crowd. My ham and swiss breakfast casserole is also great if you want an eggy make-ahead option. For a smaller affair, try making a plated entrée like these old-fashioned salmon cakes or savory mushroom tartines with goat cheese.

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