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This Apple Cinnamon Monkey Bread is great for this time of the year or anytime as a dessert or with coffe. If you follow this blog, you know that I love monkey bread and trying new ways to make it. I made this one for the first time last week and it was gone in a flash.
2 (7.5 ounce) cans biscuits (I used Kroger Homestyle)
3 medium sized apples, peeled and grated or shredded
1/4 cup white sugar
1 1/2 teaspoons cinnamon (I used McCormick Cinnamon)
5 tablespoons butter or margarine
3/4 cup brown sugar
1 cup nuts ( I used walnuts), divided
1 cup raisins (I used Sun-Maid Raisins), divided
Cut each biscuit in half and roll out each half as large as you can get it. Add about a teaspoon of the apples and roll into a ball with your hands. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon mixture. Generously spray a bundt pan and add half the nuts in the bottom of the pan along with half the raisins. Put half the cinnamon balls on top for the first layer. Melt the brown sugar and butter and pour half over the first layer. Add the remaining half cup of nuts and raisins, the rest of the cinnamon balls. Pour the rest of the brown sugar and butter over the second layer. If you have any cinnamon and sugar mixture left spread it on top. Bake in preheated 350 degree oven for 45 to 50 minutes checking for doneness as ovens vary. Cool. Can add topping below. Enjoy!
Topping for Monkey Bread
1 cup powdered sugar
3 or 4 tablespoons milk
1/2 teaspoon vanilla extract (I used McCormick Pure Vanilla Extract)
Whisk together and pour over bread. Can add more milk if needed.
Don’t Forget to Pin!
You might also like my Blueberry Cinnamon Monkey Bread, Banana and Peanut Butter Monkey Bread, Spicy Pumpkin Monkey Bread, Chocolate Monkey Bread or Butterscotch Monkey Bread. (Can you tell I like Monkey Bread???)Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 26,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. You can “share” with friends by clicking on the Pinterest, Twitter or Facebook buttons below. Click on the green square below with the picture of a printer to print this recipe.