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There's something inherently comforting about food that brings people together, and few things embody that spirit quite like monkey bread. This delightful pull-apart bread is the epitome of indulgence, making it a perfect centerpiece for family gatherings, holiday celebrations, or cozy weekend brunches. Among the myriad variations of this classic recipe, Caramel Apple Monkey Bread stands out as a seasonal favorite, especially as the crisp air of fall rolls in. With its warm, gooey texture and the harmonious blend of caramel and apple flavors, it’s no surprise that this recipe has become a go-to for many looking to create a memorable culinary experience.

Caramel Apple Monkey Bread

Indulge in the warm and comforting flavors of Caramel Apple Monkey Bread, a delightful twist on a classic treat. This pull-apart bread combines fluffy biscuit dough with sweet caramel and tender apple chunks, making it perfect for family gatherings or cozy brunches. The blend of cinnamon and sugar adds a cozy aroma that fills your kitchen, while optional pecans bring a delightful crunch. Elevate your dessert game and create memorable moments around the table with this irresistible recipe!
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Ingredients
  

2 cans of refrigerated biscuit dough

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

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 cup unsalted butter (1 stick)

1 cup brown sugar

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup chopped pecans (optional)

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or cooking spray to prevent sticking.

    Prepare the Apples: In a medium bowl, toss the chopped apples with 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Set aside for flavors to meld.

      Prepare the Biscuit Dough: Open the cans of biscuit dough and separate each biscuit. Cut each biscuit into quarters and place them in a large mixing bowl.

        Coat the Biscuit Pieces: In a small bowl, mix together the remaining sugar (3/4 cup) and 1 teaspoon of cinnamon. Toss the biscuit quarters into this cinnamon-sugar mixture until well coated.

          Assemble the Monkey Bread: Layer half of the coated biscuit pieces at the bottom of the prepared bundt pan. Sprinkle half of the caramelized apple mixture over the biscuit layer, followed by half of the chopped pecans. Repeat the layers with the remaining biscuit pieces, apples, and pecans.

            Make the Caramel Sauce: In a microwave-safe bowl, melt the butter. Stir in the brown sugar, vanilla extract, and a pinch of salt. Microwave for an additional 30 seconds and mix until fully combined and smooth. Drizzle the caramel mixture over the assembled layers in the bundt pan.

              Bake: Place the bundt pan in the preheated oven and bake for 30-35 minutes or until golden brown and cooked through.

                Cool and Serve: Once baked, remove the pan from the oven and let it cool for about 10 minutes. Carefully invert the monkey bread onto a serving plate, allowing the caramel sauce to flow over the top. Serve warm, drizzled with additional caramel sauce if desired.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10