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Welcome to the delectable world of Apple Cinnamon Pull-Apart Monkey Bread, a comforting treat that tantalizes the senses with its inviting aroma and mouthwatering flavors. This delightful dish combines the warmth of cinnamon with the sweetness of fresh apples, creating a dessert that is not only delicious but also perfect for sharing. Whether you’re hosting a family gathering, enjoying a leisurely brunch, or looking for a cozy evening treat, this monkey bread is sure to make an impression and become a beloved favorite in your household.

Apple Cinnamon Pull-Apart Monkey Bread

Discover the heartwarming delight of Apple Cinnamon Pull-Apart Monkey Bread, the perfect dessert for gatherings or cozy evenings. This easy-to-follow recipe features warm, gooey dough infused with cinnamon and chunks of sweet apples, creating an irresistible treat that invites sharing. With a charming history and a comforting aroma, this dish is sure to become a favorite in your home. Follow along to create a memorable dessert that brings loved ones together for a delicious experience.
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Ingredients
  

2 cans (16 oz each) refrigerated biscuit dough

3 medium apples, peeled, cored, and chopped (preferably Granny Smith or Honeycrisp)

1 cup granulated sugar

3 tsp ground cinnamon

1/2 cup unsalted butter, melted

1/2 cup packed brown sugar

1 tsp vanilla extract

1/4 tsp nutmeg (optional)

Pinch of salt

1/2 cup chopped pecans or walnuts (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan generously with cooking spray or butter.

    Prepare the Apple Mixture: In a large bowl, combine the chopped apples, 1/2 cup of granulated sugar, 1 tsp of cinnamon, and nutmeg (if using). Toss to coat the apples evenly, then set aside.

      Cut the Biscuit Dough: Open the biscuit cans and separate the individual biscuits. Cut each biscuit into quarters. You should have about 32 pieces.

        Coat the Biscuit Pieces: In another bowl, combine the remaining 1/2 cup of sugar and 2 tsp of cinnamon. Take a quartered biscuit piece, dip it in melted butter, then roll it in the cinnamon sugar mixture. Repeat until all biscuit pieces are coated.

          Layer the Ingredients: Start layering the biscuits in the greased bundt pan. Add a layer of biscuit pieces, followed by a layer of the apple mixture, and sprinkle some chopped pecans or walnuts if using. Repeat the process until all ingredients are used, finishing with a layer of biscuit pieces on top.

            Make the Syrup: In a small saucepan over medium heat, melt the remaining butter, add the brown sugar, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and combined, about 2-3 minutes.

              Pour the Syrup: Carefully pour the warm butter-brown sugar mixture over the layered dough and apples in the bundt pan.

                Bake: Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

                  Cool and Prepare to Serve: Once baked, remove from the oven and let the monkey bread cool in the pan for about 10-15 minutes. Then, carefully invert it onto a serving platter.

                    Serve and Enjoy: Dust with powdered sugar if desired, then pull apart to enjoy the gooey, cinnamon, apple-filled goodness.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 8-10