Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Apple Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 140 reviews
  • Author: Lauren
  • Prep Time: 150 minutes
  • Cook Time: 35 minutes
  • Total Time: 185 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the irresistible Caramel Apple Monkey Bread, a pull-apart loaf layered with tender cooked apples and drizzled generously with a rich apple cider caramel sauce. This yeast-risen bread features soft, buttery dough pieces coated in cinnamon sugar, baked to golden perfection in a bundt pan. Perfect for a cozy breakfast, brunch, or dessert, the dough can be prepared ahead for convenience, making this a show-stopping sweet treat everyone will enjoy.

Ingredients

Scale

Dough

  • 1 1/4 cups (237ml) whole milk, warmed (not hot)
  • 2 teaspoons active dry or instant yeast
  • 1/4 cup (50g) sugar, divided
  • 4 cups (560g) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons (42g) unsalted butter, melted

Apple Filling

  • 1 tablespoon (14g) unsalted butter
  • 1 medium sweet-tart apple, peeled and diced (about 1 1/2 cups; honeycrisp recommended)
  • 1/4 teaspoon ground cinnamon
  • Pinch kosher salt

Apple Cider Caramel Sauce

  • 1 cup (200g) sugar
  • 1/2 cup plus 2 tablespoons (118ml) apple cider, divided
  • 2 tablespoons (28g) unsalted butter
  • 1/2 teaspoon salt
  • 2 tablespoons heavy cream

Assembly

  • 1/2 cup (56g) unsalted butter, melted
  • 1 cup (200g) sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Activate Yeast: Whisk the warmed milk with the yeast and 2 tablespoons of sugar in a measuring cup. Set aside until foamy, indicating the yeast is active.
  2. Prepare Dough: In the stand mixer bowl, combine remaining sugar, flour, salt, and melted butter. Add the yeast mixture and mix on low until dough forms, then knead on medium-low for 10 minutes until smooth and elastic.
  3. First Rise: Shape dough into a ball, place in a greased bowl, cover tightly with plastic wrap, and let rise at room temperature for 1 hour until doubled or refrigerate overnight to rise slowly.
  4. Cook Apples: Melt butter in a medium skillet, add diced apples, cinnamon, and a pinch of salt. Cook over medium heat for about 5 minutes until apples are tender, then remove from heat and cool.
  5. Make Caramel Sauce: In a saucepan, dissolve sugar in 1/2 cup apple cider over low heat. Once dissolved, increase heat to medium-low and boil without stirring until caramel turns deep golden (320°F to 330°F). Remove from heat, stir in butter, salt, cream, and remaining cider; whisk until smooth. Cool or refrigerate until ready to use.
  6. Prepare Bundt Pan & Assembly Ingredients: Grease a bundt pan thoroughly. Melt butter for assembly and mix sugar with cinnamon in a separate bowl.
  7. Form Dough Balls: Tear dough into walnut-sized pieces. Dip each piece into melted butter, then roll in cinnamon sugar. Place half the coated dough pieces in the bottom of the bundt pan to form a base layer.
  8. Layer Apples and Caramel: Spread the cooked apples evenly over the dough layer, then drizzle one-third of the caramel sauce over the apples.
  9. Top Layer: Add the remaining dough balls coated with butter and cinnamon sugar on top of the apples, then drizzle another third of the caramel sauce over this top layer. Reserve remaining caramel for serving.
  10. Second Rise: Cover the bundt pan with plastic wrap. Allow dough to rise at room temperature for 30 minutes (or 30–60 minutes if using refrigerated dough) until slightly puffed.
  11. Bake: Place the bundt pan on a sheet pan and bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until the bread rises above the pan rim and attains a deep golden brown color.
  12. Cool and Unmold: Cool the monkey bread in the pan for 15 minutes on a wire rack. Invert carefully onto a serving plate using oven mitts.
  13. Serve: Drizzle remaining warm caramel sauce over the top and serve immediately, cautioning that the bread and caramel will be hot.

Notes

  • This monkey bread can be made a day ahead; the dough can rise overnight in the refrigerator to save time on the day of baking.
  • Use sweet-tart apples like honeycrisp for the best balance of flavor and texture.
  • The caramel sauce can be refrigerated and gently reheated for drizzle consistency before serving.
  • Make sure the caramel reaches the correct temperature (320°F to 330°F) for perfect color and flavor.
  • Use a well-greased bundt pan to ensure easy removal of the monkey bread.

Nutrition

  • Serving Size: 1 slice (about 1/15th of the loaf)
  • Calories: 348 kcal
  • Sugar: 33 g
  • Sodium: 212 mg
  • Fat: 9 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 24 mg

Find it online: https://tastyrates.com/caramel-apple-monkey-bread-recipe/