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.
Overnight Apple Cinnamon Monkey Bread
Ingredients
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
Step by Step Directions
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.
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.
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!
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:
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Hi Dana! Wow! This looks so scrumptious. You’ve got me salivating! Ha,ha! I pinned it and I plan on making it this weekend. Thank you for sharing!
This looks so delish! My boys will love this! Thanks so much for linking up to Autumn Abounds! Pinned! ~ Heather
Oh my GOODNESS this looks amazing!! I love making cream cheese monkey bread, it’s one of my favorite breakfast dishes (especially for pot lucks)…but adding apples?? Why didn’t I ever think of that!! I am definitely pinning to try sometime…it would be perfect for a noon football game breakfast tailgate!
EVERY WEEK you make my mouth water- and this is definitely no exception. Ohhhh, it looks so yummy. Thank you so much for linking up at Snickerdoodle Sunday- I hope you’ll come back later this week with more makes!
Sarah (Sadie Seasongoods)
Kind of like an apple fritter and I love me some apple fritters. This has got to rock! I tried a way to do this with a monkey bread recipe and it was a FAILURE. LOL
I’ll have to try your version.
Pinning it!
Hi, Dana- me again! I’ve picked this as my favorite link from last week’s Snickerdoodle Sunday Link Party! It’ll be my featured link when the new party goes live this afternoon- I hope you’ll come by with new blog posts!!
Sarah (Sadie Seasongoods)
Oh yum! I love monkey bread, but I bet the apples take it to the next level!
This looks perfect for a weekend breakfast! Looks like I’ll need to have some friends over…;-)
Looks yummy. I’ve never made monkey bread.