This weekend marks the unofficial end of summer, but we started Fall a little early and took our troops apple picking. Our rascals swung from tree to tree looking for the sweetest, juiciest ingredient for this Saturday’s Caramel Apple Monkey Bread. We had more fun than a barrel of monkeys and ended up with a treat worthy of going Apple! Happy Labor Day weekend!
1/2 cup sugar
1 teaspoon ground cinnamon
2 (16.3-oz.) cans refrigerated biscuits
1 1/2 cups small diced apples
1 cup packed light brown sugar
3/4 cup unsalted butter, melted
1 cup pecan pieces
1 cup Heath Butter Brickle
Preheat the oven to 350°F. Grease a bundt pan with cooking spray.
In a medium bowl, stir together the sugar and cinnamon. Set aside.
Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.
In a small bowl or liquid measuring cup, mix together the brown sugar, melted butter, Heath, and pecans. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
*recipe inspired by Just A Taste