I’m not going to lie—I had to restrain myself from eating every bite of this yummy Fall treat in one setting. Monkey bread is universally loved (at least in my mind) but I kick it up a notch with the addition of apples and a maple cream cheese glaze. It’s pretty irresistible.
As an admitted carb-freak, I try to moderate my consumption. Really, I do. But every once in awhile, I make something so indulgent that it takes all of my willpower to stop eating.
Or maybe that’s just me. 🙂
This monkey bread turned out fantastic. Crisp and chewy. Sweet but not too sweet. It’s an easy dish that your kids can help you make. They probably won’t even grumble, knowing this delectable treat is the reward. I don’t have Bundt pan, so I used an 8×8 baking dish. It was a bit full, but it did work. However, if you have a bundt pan, I would recommend using it instead.
This is a great treat and something you can serve for breakfast or dessert. Or really anytime you get the urge, which may be 24/7 after your first bite!
Apple Monkey Bread with Maple Cream Cheese Glaze
- 2 tubes of Grands Biscuits
- 1/2 cup butter
- 1/2 cup firmly packed brown sugar
- 1 cup sugar divided
- 1 teaspoon vanilla extract
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 apples peeled and chopped
Maple Cream Cheese Glaze:
- 3 oz cream cheese room temperature
- 4 teaspoons milk
- 1 Tablespoon maple syrup
- Powdered sugar up to 1 cup
- Preheat oven to 350 degrees. Lightly spray a Bundt pan with non-stick spray and set aside.
- In a medium pan, melt butter over medium-high heat. Stir in brown sugar and 1/4 cup granulated sugar, stir constantly until sugar dissolves (about 3 minutes). Remove from heat and stir in vanilla.
- Cut biscuits into quarters. In a small bowl, mix together 3/4 cup of sugar, cinnamon and nutmeg. Dredge each biscuit quarter in sugar mixture.
- Place half the cinnamon-sugar coated biscuits into prepared Bundt pan. Evenly spread chopped apples over biscuit layer. Top with remaining biscuits. Pour butter mixture evenly over biscuits.
- Place bundt pan on middle oven rack and a baking sheet on a lower oven rack to catch any drippings. Bake at 350 degrees for 45 minutes or until golden brown. Remove from oven.
- Meanwhile, in a small bowl combine the cream cheese, milk and maple syrup until smooth. Add powdered sugar until your reach your preferred consistency. If you accidentally add too much powdered sugar, add another teaspoon of milk.
- After cooling for 15-20 minutes, carefully invert monkey bread onto a serving dish, spooning any extra syrup left in the Bundt pan over the bread. Cool for another 10 minutes then drizzle with maple cream cheese glaze and serve immediately.