Ingredients
Monkey Bread
- 1 Can Refrigerated Biscuit Dough
- ¾ – 1 Cup Apple Preserves (see recipe below)
- ¾ Cup Spiced Maple Caramel Sauce (see recipe below) or Trader Joe’s Cinnamon Bun Spread
Spiced Maple Caramel Sauce
- ½ Cup Maple Syrup or honey
- 1 Cup Brown Sugar
- 1 Cup Half and Half or ½ cup each cream and milk
- 4 tablespoon Butter
- ½ to ¾ teaspoon Kosher Salt or fine sea salt (optional, for salted caramel vibes)
- 1 tablespoon Vanilla Extract
- 1 tablespoon Ground Cinnamon
- ⅛ to ¼ teaspoon Ground Cloves (optional, for added warmth)
- ⅛ to ¼ teaspoon Ground Nutmeg (optional, for added warmth)
Apple Preserves (Half Batch)
- 1.25 pounds Apples, peeled and small diced (mix of sweet-tart, firm varieties like Pink Lady or Granny Smith)
- ½ Cup Water or apple juice
- ¼ Cup Sugar or brown sugar
- ¼ teaspoon Kosher Salt
- ½ Lemon juice & zest
- ½ tablespoon Apple Cider Vinegar (optional, for canning)
Instructions
- Make Maple Caramel Sauce: In a heavy-bottomed saucepan, add maple syrup, brown sugar, half and half, butter, and salt. Whisk to combine. Simmer over medium-low heat, whisking often, until the mixture reaches 230ºF, about 7-10 minutes. Remove from heat and carefully whisk in vanilla extract and spices. The vanilla will cause the caramel to sputter. Measure out ¾ cup and set aside to cool. The remaining caramel sauce can be stored in the fridge for up to a month.
- Make Apple Preserves: In a heavy-bottomed saucepan, combine finely diced apples, water, sugar, spices, salt, lemon juice and zest, and optional apple cider vinegar. Stir to combine. Simmer over medium-low heat, stirring occasionally, until the liquid mostly evaporates and the apples become tender and syrupy. Measure out ¾ to 1 cup, depending on desired apple intensity. Set aside to cool. Remaining preserves can be refrigerated for 2-3 weeks or water bath canned for longer storage.
- Assemble Monkey Bread: Preheat the oven to 350ºF. Spray a loaf pan with non-stick baking spray. Open the can of biscuit dough and separate the biscuits. Cut each biscuit into 4 pieces and roll each into a ball. Dip each ball into the warm caramel sauce and place them into the prepared loaf pan, layering about 16 balls per layer. Spoon half of the cooled apple preserves evenly over the first layer. Repeat the dipping and placing process for the second layer of biscuit balls and spread the remaining apple preserves on top. Drizzle any remaining caramel sauce evenly over the top.
- Bake: Bake the assembled loaf for 50-60 minutes or until a toothpick inserted into the deepest part comes out clean and the biscuits are fully cooked. If the top browns too quickly, tent with foil to prevent burning.
- Cool and Serve: Allow the monkey bread to cool in the pan for 5 minutes. Then invert onto a plate and scrape out any extra caramel sauce to spread on top. Serve warm and enjoy the gooey, cinnamon-spiced layers.
Notes
- You can drizzle caramel over the biscuit balls instead of dipping for a quicker assembly, though dipping ensures more caramel coverage.
- The apple preserves and caramel sauce can be made ahead and refrigerated to streamline bread assembly.
- To avoid over-browning, keep an eye on the monkey bread during baking and tent with foil if necessary.
- This recipe can be doubled for a larger crowd, baking in multiple pans if needed.
- Use a mix of tart and sweet apples for balanced flavor in the preserves.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Bread, Brunch, Dessert, Snack
- Method: Baking
- Cuisine: American
