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Caramel Apple Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 98 reviews
  • Author: Jaden
  • Prep Time: 150 min
  • Cook Time: 35 min
  • Total Time: 185 min
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in this irresistible Caramel Apple Monkey Bread, a pull-apart sweet bread layered with tender, cinnamon-spiced apples and drizzled with a rich apple cider caramel sauce. Perfect for brunch or dessert, this monkey bread combines a soft yeast dough with tender apples and a luscious caramel topping to create a crowd-pleasing treat that’s as fun to make as it is to eat.

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

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 & Topping

  • 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 the sugar in a measuring cup. Set aside until foamy, about 5-10 minutes, indicating the yeast is active and ready to use.
  2. Make Dough: In a stand mixer bowl fitted with a dough hook, combine the remaining sugar, all-purpose flour, kosher salt, and melted butter. Add the foamy yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 10 minutes until the dough forms a smooth ball and springs back when poked.
  3. First Rise: Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise at room temperature for 1 hour until doubled in size. Alternatively, refrigerate overnight for a slower rise; the dough should still appear puffed and risen.
  4. Prepare Apple Filling: Melt butter in a medium skillet over medium heat. Add diced apples, cinnamon, and a pinch of salt. Cook for about 5 minutes until apples are just tender but not mushy. Remove from heat and cool. Apples can be made a day ahead and refrigerated.
  5. Make Caramel Sauce: In a large saucepan over low heat, combine sugar and 1/2 cup apple cider. Stir until sugar dissolves. Stop stirring and increase heat to medium-low, allowing the mixture to boil until it reaches a deep golden caramel color (320°F to 330°F). Remove from heat, then whisk in butter, salt, heavy cream, and remaining 2 tablespoons cider until smooth. Cool or refrigerate; reheat gently before using if cooled.
  6. Prepare for Assembly: Grease a bundt pan thoroughly. Melt 1/2 cup butter and set aside. In a bowl, mix sugar and cinnamon for coating.
  7. Shape Dough Balls: Tear the dough into walnut- or golf ball-sized pieces. Roll each in your hands, dip in melted butter, then roll in the cinnamon-sugar mixture. Place the coated dough balls evenly in the bundt pan, using about half the dough to form the bottom layer.
  8. Layer Apples and Caramel: Spoon all the cooked apples over the first layer of dough balls. Drizzle one-third of the caramel sauce over the apples.
  9. Add Remaining Layers: Continue rolling, dipping, and coating the remaining dough balls with butter and cinnamon sugar. Layer these on top of the apples in the bundt pan. Drizzle another third of the caramel sauce over the top layer.
  10. Second Rise: Cover the assembled monkey bread with plastic wrap. Let it rise at room temperature for about 30 minutes if the dough is warm, or 30-60 minutes if cold from the fridge, until the top looks puffed and slightly risen.
  11. Bake: Remove plastic wrap and place the bundt pan on a sheet pan to catch drips. Bake in a preheated oven at 350°F (177°C) for 30 to 35 minutes until the bread is deep golden brown and risen slightly above the pan.
  12. Cool and Unmold: Let the monkey bread cool in the pan on a wire rack for 15 minutes. Then, carefully invert onto a serving plate using oven mitts.
  13. Serve: Drizzle the remaining caramel sauce over the monkey bread while still warm. Serve immediately and enjoy this luscious, sticky, pull-apart treat.

Notes

  • This pull-apart bread can be made ahead by preparing the dough and apple filling in advance, storing them refrigerated until ready to assemble and bake.
  • Use a sweet-tart apple like honeycrisp for the best balance of flavor and texture in the filling.
  • Be cautious when working with hot caramel as it can cause burns; allow to cool slightly before drizzling.
  • The dough balls do not have to be perfectly uniform to achieve a rustic, charming monkey bread texture.
  • Serving size can vary depending on portioning; best served warm for optimal gooeyness.

Nutrition

  • Serving Size: 1 slice (approximately 1/15th of the recipe)
  • Calories: 348
  • Sugar: 33g
  • Sodium: 212mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 24mg

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