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Apple Monkey Bread with Maple Cream Cheese Glaze

Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.