Caramel Apple Monkey Bread Recipe

If you love cozy, sticky, and irresistibly sweet treats that make the whole kitchen smell like fall, then this Caramel Apple Monkey Bread Recipe is going to be your new best friend. I absolutely love how this pull-apart bread combines tender dough, warm cinnamon apples, and a luscious apple cider caramel glaze that keeps you coming back for more. Trust me, once you try this, you’ll find it’s perfect for brunches, holiday mornings, or just any time you want to feel a little sunshine on your taste buds.

this …

Ingredients You’ll Need

The ingredients here work together to create that perfect balance between soft, gooey bread and sweet apples with spiced caramel. Choose a sweet-tart apple like Honeycrisp to keep the flavors bright and fresh.

• Whole milk: Warmed gently to activate the yeast without killing it – this is key for a good rise.
• Active dry or instant yeast: Either works fine; just make sure it’s fresh for lively dough.
• Sugar: Divided usage—some to feed the yeast, some for the dough, and more for the caramel and coating.
• All-purpose flour: Provides the perfect structure for soft monkey bread.
• Kosher salt: Enhances flavor without overpowering the sweetness.
• Unsalted butter: Used in melted form for the dough and apples, plus more for the caramel sauce and dipping dough balls.
• Sweet-tart apple (like Honeycrisp): Peeled and diced – the star that adds freshness and texture.
• Ground cinnamon: Warms up the apple mixture and the cinnamon sugar coating for that classic spice touch.
• Apple cider: Adds a tangy, fruity layer to the caramel sauce that lifts this recipe above ordinary.
• Heavy cream: Makes the caramel sauce extra smooth and luscious.

Variations

I like to keep this Caramel Apple Monkey Bread Recipe pretty classic, but it’s so versatile you can easily make it your own. Play around with mix-ins or adjust sweetness to suit your taste buds or dietary needs.

• Nutty Twist: Adding chopped pecans or walnuts to the layers amps up the texture and adds a toasty crunch my family loves.
• Dairy-Free: Swap butter for a plant-based alternative and use coconut cream instead of heavy cream for a decently close caramel flavor without dairy.
• Spicing It Up: Add a pinch of ground cloves or nutmeg to the cinnamon sugar mix for a deeper warming flavor in autumn months.
• Fruit Swap: Pear slices or even a mix of berries can be fun to experiment with if you want to make it out-of-the-ordinary.

How to Make Caramel Apple Monkey Bread Recipe

Step 1: Proof the Yeast and Prepare the Dough

Start by whisking your warmed milk with yeast and 2 tablespoons of sugar. What I’ve learned is that this resting step is crucial — wait until it’s foamy and bubbly; that tells you the yeast is alive and ready to work its magic. Then, just mix the remaining sugar, flour, salt, and melted butter, adding the foamy mixture last. Knead the dough right in your stand mixer if you have one—it saves a ton of effort. After about 10 minutes, your dough should feel smooth and springy. This step always feels like the hardest, but once you nail kneading the dough, you’re more than halfway there!

Step 2: Let the Dough Rise Until Puffy

Place your dough ball in a greased bowl and cover tightly. You can let it rise on the counter for about an hour or pop it in the fridge overnight if you want to prepare ahead. Here’s a tip: the fridge method won’t double the dough as much, but you’ll see a nice puff that’s ready to bake the next day. This slow rise actually deepens the flavor, so don’t skip it if you have time.

Step 3: Cook the Apples

While your dough is chilling or rising, melt butter in a skillet and toss in the diced apples with cinnamon and a pinch of salt. Cook the apples just until they soften but still hold their shape — about five minutes. This gives you tender chunks that won’t turn mushy once baked. I often prepare this the day before to save time. Just keep them chilled, then add to the dough layers when you assemble.

Step 4: Make the Apple Cider Caramel Sauce

Combine sugar and apple cider in a saucepan, stirring over low heat until the sugar dissolves completely. Once dissolved, stop stirring and let it boil until it turns a deep golden amber — around 320°F to 330°F if you’re using a candy thermometer. This is the stage where patience and watchful eyes matter; it can go from perfect caramel to burnt fast. Remove from heat, then whisk in butter, salt, heavy cream, and the rest of the cider. This sauce is so silky and luscious, I sometimes double the recipe just to have extra for drizzling on top when serving.

Step 5: Assemble the Monkey Bread

Grease your bundt pan really well — you want the bread to release easily. Then melt the butter for dipping your dough balls. Tear off small pieces of dough and roll them gently into balls, then dip in melted butter and roll in cinnamon sugar. Layer about half the balls in the bottom of the pan, scatter the cooked apples on top, and drizzle a third of your caramel sauce. Repeat with the remaining dough balls and finish with more caramel drizzled over the top. Don’t be fussy about perfect size or shape—this homemade look is part of the charm!

Step 6: Final Rise and Bake

Cover the assembled monkey bread with plastic wrap and let it rise until puffed—about 30 minutes for room temperature dough, or up to an hour if it was chilled. Then pop it in the oven at 350°F for 30 to 35 minutes. You’ll know it’s done when the top has puffed above the pan’s rim and it’s a gorgeous golden brown. Let it cool for 15 minutes, then carefully invert onto a serving plate. This step always makes me a little nervous, but a well-greased pan really saves the day!

How to Serve Caramel Apple Monkey Bread Recipe

Garnishes

I love adding a light dusting of powdered sugar before serving for a little snowy look, or a few fresh apple slices on the side for some crunch contrast. You can also drizzle extra caramel sauce warmed up right before serving—my family always requests the extra drizzle!

Side Dishes

This monkey bread is a star on its own, but if I’m serving breakfast or brunch, I like to pair it with a crisp green salad for balance or simple scrambled eggs to round out the meal. It also goes great alongside a hot cup of chai or freshly brewed coffee—comfort in every bite and sip!

Creative Ways to Present

I’ve found that for family gatherings, setting the monkey bread on a rustic wooden board with a small bowl of extra caramel sauce and some seasonal fruit around it makes for a stunning display. You can also turn it into individual servings by baking it in mini bundt pans—everyone gets their own gooey portion!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), wrap the monkey bread tightly in plastic wrap and store it at room temperature for up to 2 days. I usually keep it covered on the counter in a cake dome or airtight container to keep it soft and chewy.

Freezing

This Caramel Apple Monkey Bread Recipe freezes beautifully. After baking and cooling completely, wrap the whole loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm gently in the oven before serving.

Reheating

Reheat slices or portions in a 350°F oven for about 10 minutes—it revives the softness and brings back the warmth of the caramel. Avoid the microwave if you can, since it tends to make the bread a bit rubbery, but if pressed for time, short bursts with a damp paper towel work.

FAQs

Final Thoughts

There’s something about this Caramel Apple Monkey Bread Recipe that feels like a warm hug on a plate. I love how easy it is to transform a few humble ingredients into a show-stopping treat that brings everyone together. Whether it’s your first time making monkey bread or you’re looking to elevate it with apples and caramel, this recipe has got you covered. I can’t wait for you to try it and hear how much your family goes crazy for it—happy baking!

Print