Overnight Apple Cinnamon Monkey Bread

Today’s recipe for monkey bread is super easy and perfect for a special breakfast or snack! Buttermilk biscuits are stuffed with cinnamon apples and cream cheese. Rolled in butter, cinnamon sugar with a brown sugar glaze. This is sure to wow your guests and family! {OH, and you make it the night before serving, score!}

Overnight Apple Cinnamon Monkey Bread

I know you have had to seen monkey bread before but I knew taking it to the next level would just be over the top delicious! I used granny smith apples as the filling because they hold up well to cooking and just have a slight tartness which brings a nice layer of flavor. Using canned biscuit dough really makes this easy to put together.

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Overnight Apple Cinnamon Monkey Bread

5 from 1 vote

Course Baked Good

Servings 10 servings

Buttermilk biscuits are stuffed with cinnamon apples and cream cheese.

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Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Ingredients

  

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Apple filling:

• ▢ 1 granny smith apple cored, peeled, fine dice
• ▢ 2 Tbls unsalted butter
• ▢ 1/2 tsp vanilla extract
• ▢ 1/4 tsp ground cinnamon
• ▢ 1 Tbls light brown sugar

Monkey Bread:

• ▢ 3 cans 12 oz buttermilk biscuits
• ▢ 6 Tbls unsalted butter melted
• ▢ 3 oz cream cheese
• ▢ 1 Cup light brown sugar
• ▢ 1 Tbls ground cinnamon

Glaze:

• ▢ 1 Cup light brown sugar
• ▢ 1 stick unsalted butter

Instructions

Apple Filling:

• Make the apple filling first by placing the butter and apples in a skillet over medium low heat. Add in remaining ingredients and let cook down for 15 minutes. Stirring occasionally. Take off the heat and let cool.

Monkey Bread Assembly:

• Working with one can of biscuits at a time, place all the biscuits on work surface and flatten out. Add in 1/2 tsp of the apple mixture with 1/4 tsp of the cream cheese in each. Fold biscuit in half, pinching to secure the edges and with hand, roll into ball. After all the biscuits are stuffed and rolled, roll them in the melted butter then into a separate bowl that has the brown sugar and cinnamon combined. Place into a bundt pan that has been sprayed with cooking spray.
• Repeat this process until all the biscuits are done. Cover with plastic wrap and let sit in fridge over night.

Glaze:

• In the morning, take out the bundt pan about an hour before cooking to let it come to room temperature.
• Make the glaze by placing the butter and brown sugar in a sauce pot and bring to a boil, whisking constantly. As soon as it comes to a boil, pour evenly over biscuits.
• Bake in a preheat 350 degree oven for 45-55 minutes, until the outside is golden brown and the biscuits are cooked through. Let sit on counter top 10 minutes to let cool slightly and VERY CAREFULLY invert bundt pan onto serving platter, enjoy!

Nutrition

Calories: 330kcal | Carbohydrates: 52g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 118mg | Potassium: 114mg | Fiber: 1g | Sugar: 46g | Vitamin A: 420IU | Vitamin C: 0.8mg | Calcium: 68mg | Iron: 0.8mg

Nutritional Disclaimer

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 Step by Step Directions

Alternatively, you can also cook this right away and not place it in the fridge overnight, totally up to you!

It is so ooey gooey with that warm apple filling and richness from the cream cheese… *swoon*

Jeremy went nuts over this! We had quite a bit left over since it was just the two of us when I made it. We have been having the rest as a late night snack, shh.

I hope you’ve enjoyed this recipe! I can totally see this a base for many more variations, so fun!

Check out these other recipes if you liked this one:

Caramel Apple Funnel Cakes

Cherry Goat Cheese Scones

Cinnamon Roll Morning Buns

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