Apple Pie Monkey Bread

BreakfastDessert

Sep 10

Written By Amelia

There are a couple of leaves on the ground and it’s September, so I’m taking my Monkey Bread Recipe and Autumn-ing it into APPLE PIE MONKEY BREAD! This Apple Pie Monkey Bread combines the softest homemade dough you will ever experience, cinnamon sugar, and buttery apple pie filling for an insanely gooey pull-apart fall treat!

About This Apple Pie Monkey Bread Recipe

This homemade Apple Pie Monkey Bread takes classic cinnamon-sugar gooey monkey bread deliciousness and gives it an apple pie twist. Soft yeast dough is divided into bite-sized pieces, dipped in salted butter, coated in cinnamon sugar, and layered in a Bundt pan with a gooey filling made from fresh apples, brown sugar, butter, cream, and cinnamon. Once baked and flipped, the caramelized apples and brown sugar create a sticky, gooey topping over the incredibly soft pull-apart bread that EVERYONE is going to LOVE!

Why You’ll Love This Recipe

Homemade soft dough: The yeast dough bakes up incredibly light, fluffy, and feathery inside.
Gooey apple pie filling: Fresh apples cook in a buttery brown sugar and cinnamon sauce that caramelizes as the monkey bread bakes.
Perfect for fall: Apples, cinnamon, brown sugar, and warm bread make this an ideal fall breakfast or dessert.
Great for sharing: Everyone can pull off individual cinnamon-sugar pieces straight from the Bundt.
Beautiful presentation: Flipping the Bundt reveals a glossy layer of caramelized cinnamon apples.

Ingredients You’ll Need

For the dough: All-purpose flour, warm milk, instant yeast, granulated sugar, salt, egg, egg yolk, and melted butter.

For the cinnamon sugar: Granulated sugar, cinnamon, salt, and melted butter.

For the apple pie goo: Apples, salted butter, light brown sugar, heavy cream, cinnamon, fresh lemon juice, kosher salt, cornstarch, water, and vanilla extract. Granny Smith apples are especially good here because their tart flavor balances the sweet caramel sauce, while Honeycrisp or a combination of the two also works well.

For the glaze: Powdered sugar, heavy cream, vanilla extract, and salt.

How to Make Apple Pie Monkey Bread

Make the yeast dough and knead until smooth, stretchy, and cohesive, then let it rise until doubled. Meanwhile, cook the diced apples with butter, brown sugar, cream, cinnamon, and lemon, then lightly thicken the sauce with cornstarch. Cut the risen dough into bite-sized pieces, dip each in melted butter, and coat with cinnamon sugar. Layer the dough and apple pie filling in a greased Bundt pan, let it rise again, and bake until golden and cooked through. Cool briefly, invert onto a serving platter, and finish with a light vanilla glaze if desired.

Tips for Success

Don’t over-flour the dough. It should be soft and slightly tacky; adding too much flour can make the monkey bread dense.
Use a stand mixer if possible. A dough hook makes this soft enriched dough much easier to knead and helps develop its light, feathery texture.
Dice the apples small. Approximately ¼-inch pieces distribute throughout the monkey bread better than large chunks.
Don’t overcook the apple filling. The apples will continue cooking in the oven, so they should still hold their shape before assembly.
Grease the Bundt pan generously. The caramelized sugar is sticky, and thorough greasing makes the finished monkey bread easier to release.
Check the center for doneness. Aim for approximately 190–195°F in a center piece of dough rather than inserting the thermometer into the apple filling.
Don’t wait too long to flip. Let it rest about 10-15 minutes before carefully inverting so the caramel doesn't completely set in the pan.
Go light on the glaze. The apple pie filling is already sweet and gooey, so a small drizzle is plenty.

Frequently Asked Questions

What are the best apples for Apple Pie Monkey Bread?
Granny Smith apples are an excellent choice because they're tart and hold their shape well during baking. Honeycrisp and Pink Lady also work well, or use half Granny Smith and half Honeycrisp for a balance of tart and sweet.

Can I make Apple Pie Monkey Bread without a Bundt pan?
Yes. You can use a 9x13-inch baking dish, although the baking time may change. A Bundt pan gives the monkey bread its classic tall shape and exposes the caramelized apple topping when inverted.

Why is my monkey bread dough sticky?
This is an intentionally soft enriched dough. It may feel quite sticky early in the kneading process, but it should become smoother and more cohesive as the gluten develops. Avoid adding extra flour too quickly.

How do I know when monkey bread is done?
The outside should be deeply golden and the apple filling should be bubbling. For the most reliable check, a center piece of dough should register approximately 190–195°F.

Can I make Apple Pie Monkey Bread ahead of time?
Monkey bread is at its best served warm and fresh, but leftovers can be stored covered and gently reheated before serving.

Does Apple Pie Monkey Bread need to be refrigerated?
For longer storage, refrigerate leftovers in an airtight container because of the cooked apples, cream, and glaze. Reheat individual portions before serving for the best soft, gooey texture.

What to Serve with Apple Pie Monkey Bread

Apple Pie Monkey Bread is rich enough to serve on its own with hot coffee, tea, or a cold glass of milk. For a fall brunch, pair it with scrambled eggs, bacon, breakfast sausage, or a savory egg casserole for a little sweet & savory deliciousness. For dessert, serve it warm with vanilla ice cream or lightly whipped cream or as is!

More Recipes You’ll Love

Apple Pie Monkey Bread

Yield: 10-12

Author: Amelia is NOT a Chef

Prep time: 30 MinCook time: 40 MinInactive time: 3 HourTotal time: 4 H & 10 M

This homemade Apple Pie Monkey Bread combines soft, fluffy pull-apart bread with a buttery cinnamon-sugar coating and gooey brown sugar apple pie filling. Baked in a Bundt pan until golden and caramelized, then finished with a light vanilla glaze, it’s the ultimate cozy fall breakfast or dessert.

Cook modePrevent screen from turning off

Ingredients

Dough

1 cup (240 g) warm milk, 105–110°F
2¼ teaspoons instant yeast (1 packet)
2 tablespoons granulated sugar
2 teaspoons salt
1 large egg
1 large egg yolk
4 tablespoons butter, melted
3½ cups (about 500 g) all-purpose flour

Cinnamon Sugar

1 cup granulated sugar
2 tablespoons cinnamon
Pinch of salt
6 tablespoons butter, melted, for dipping

Apple Pie Goo

3 cups peeled apples, diced into small ¼-inch pieces
10 tablespoons salted butter
¾ cup packed light brown sugar
⅓ cup heavy cream
1½ teaspoons cinnamon
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
2 teaspoons cornstarch
1 tablespoon water
2 teaspoons vanilla extract

Vanilla Glaze

½ cup powdered sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
Pinch of salt

Instructions

Dough

In the bowl of a stand mixer, combine the flour, sugar, instant yeast, and salt.
Add the warm milk, egg, egg yolk, and melted butter. Mix until a shaggy dough forms.
Using the dough hook, knead on low speed for about 8–10 minutes, until the dough becomes smooth, stretchy, and cohesive.
The dough will be very soft and sticky, particularly at first. Resist adding additional flour. As the gluten develops, the dough should become more cohesive and eventually gather into a soft clump around the dough hook.
This dough can be difficult to knead by hand because of how soft it is. A stand mixer fitted with a dough hook works particularly well. The finished dough should remain soft and somewhat tacky.
Place in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled.

Apple Pie Goo

Peel and dice the apples into approximately ¼-inch pieces.
Melt the butter in a large skillet over medium heat.
Add the apples and cook for 3–4 minutes, stirring occasionally, until they just begin to soften but still hold their shape.
Add the ¾ cup brown sugar, heavy cream, cinnamon, lemon juice, and kosher salt. Stir to combine.
Bring to a gentle simmer and cook for 2–3 minutes.
Whisk together the cornstarch and water until smooth.
Stir the slurry into the apples and cook for about 1 minute, until the sauce is glossy and lightly thickened. It should coat the apples while remaining loose and gooey.
Remove from the heat and stir in the vanilla.
Allow the apple pie goo to cool before assembling. It will thicken more as it cools.

Assembly

Combine 1 cup granulated sugar, 2 tablespoons cinnamon, and a pinch of salt in a bowl. Place the melted butter in a separate bowl.
Grease a Bundt pan very well.
Punch down the risen dough and cut into approximately 1-inch pieces, about 45–55 pieces.
Dip each dough piece in melted butter, then roll generously in the cinnamon sugar.
Spoon ⅓ of the apple pie goo into the bottom of the Bundt pan, distributing the apple pieces evenly. This will become the top when the monkey bread is inverted.
Add half of the coated dough pieces.
Spoon another ⅓ of the apple pie goo over and between the dough.
Add the remaining dough pieces.
Spoon the remaining apple pie goo over the top, allowing some to work between the dough pieces.
Cover and let rise for 30–45 minutes, until noticeably puffy.

Bake & Glaze

Preheat the oven to 350°F.
Bake for 35–40 minutes, until deeply golden and bubbling.
If the top browns too quickly, tent loosely with foil.
Check a center piece of dough for an internal temperature of approximately 190–195°F, avoiding apple or goo pockets.
Cool in the Bundt pan for 10 minutes.
Place a large serving plate over the Bundt pan and carefully invert.
Vanilla Glaze
Whisk the powdered sugar, heavy cream, vanilla, and salt until smooth and pourable.
Lightly drizzle over the warm monkey bread rather than completely covering it.
Serve warm and pull apart.