Monkey bread is one of those recipes that conjures up memories of childhood sleepovers. I remember staying up all night with my friends Heather and Allisha, playing mouse trap and talking about boys we liked at school. Clearly we were very mature. In the morning the whole house started to smell of cinnamon and sugar, and we found that Allisha's mom was making us monkey bread for breakfast.
And it was awesome.Monkey bread is crazy easy to make, and it's a dish that is able to feed a crowd. Next time you find yourself hosting some kind of brunch, make this—everyone will applaud you. This version is a little bit more spicy (using extra brown sugar and cinnamon) and adds baked apple bites to the bread. It's heavenly. I will be sure to make this for my (future) kids someday when they are old enough to have sleepovers. :)Apple Dumpling Monkey Bread
2 1/2 tubes of buttermilk biscuits
1 cup brown sugar
1 cup butter
1/2 cup sugar (granulated)
2 teaspoons cinnamon
2-3 apples (I prefer Granny Smith)
Peel and core the apples. Cut them up into small cubes. Place them in a small pot with the butter and 1/2 cup brown sugar. Cook over low heat until the butter has completely melted and the mixture begins to bubble. Remove from heat.Open the biscuit tubes and cut each biscuit into 4-5 pieces each. As I noted above, I like to use 2 1/2 tubes of biscuits. I find that the full three tubes tends to overfill my bundt pan, spilling out batter or apple bits, and making a big mess in the oven. If you just can't bring yourself to waste that extra half a tube of biscuits I would recommend simply using two tubes.
Place the cut-up biscuits, remaining 1/2 cup brown sugar, 1/2 cup granulated sugar, and 2 teaspoons cinnamon in a large (gallon size) ziplock bag. Shake it so every piece gets coated in sugar.Fill the bundt pan half full of the biscuit pieces. Pour in 2/3 of the apple/butter syrup. Add on the remaining biscuit pieces, then the remaining syrup. Bake at 350°F for 40-42 minutes. Cover the bundt pan with aluminum foil during the first 20 minutes of baking. This helps to ensure that you don't have any undercooked biscuit pieces.Once baked, remove the pan from the oven. Allow the bread to cool in the pan for 10-12 minutes. Carefully turn the bread out of the pan and onto a cake stand or large plate. Serve warm with plenty of milk. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman