Apple Pie Monkey Bread

Name: Apple Pie Monkey Bread
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 1 large Bundt monkey bread, about 10–12 servings
Cuisine: American
Ingredients: 1 cup warm milk, 105–110°F; 2 1/4 teaspoons instant yeast, 1 packet; 2 tablespoons granulated sugar; 2 teaspoons salt; 1 large egg; 1 large egg yolk; 4 tablespoons butter, melted; 3 1/2 cups all-purpose flour, about 445 g; 1 cup granulated sugar; 2 tablespoons cinnamon; 1 pinch salt; 6 tablespoons butter, melted, for dipping; 3 cups peeled apples, diced into small 1/4-inch pieces; 10 tablespoons salted butter; 3/4 cup light brown sugar, packed; 1/3 cup heavy cream; 1 1/2 teaspoons cinnamon; 1 tablespoon fresh lemon juice; 1/2 teaspoon kosher salt; 2 teaspoons cornstarch; 1 tablespoon water; 2 teaspoons vanilla extract; 1/2 cup powdered sugar; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract; 1 pinch salt

Dessert, Breakfast · American

Credit: Amelia is NOT a Chef

A fun fall apple pie monkey bread with soft yeast dough, caramel apple filling, cinnamon sugar coating, and vanilla glaze.

Added Oct 7, 2026

PrepPrep time

45 min

CookCook time

40 min

ServingsServings

1 large Bundt monkey bread, about 10–12 servings

Ingredients

1× yields 1 large Bundt monkey bread, about 10–12 servings

Dough

1 cup warm milk, 105–110°F

2 1/4 teaspoons instant yeast, 1 packet

2 tablespoons granulated sugar

2 teaspoons salt

1 large egg

1 large egg yolk

4 tablespoons butter, melted

3 1/2 cups all-purpose flour, about 445 g

Cinnamon Sugar

1 cup granulated sugar

2 tablespoons cinnamon

1 pinch salt

6 tablespoons butter, melted, for dipping

Apple Pie Goo

3 cups peeled apples, diced into small 1/4-inch pieces

10 tablespoons salted butter

3/4 cup light brown sugar, packed

1/3 cup heavy cream

1 1/2 teaspoons cinnamon

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

2 teaspoons cornstarch

1 tablespoon water

2 teaspoons vanilla extract

Vanilla Glaze

1/2 cup powdered sugar

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

1 pinch salt

Notes

Storage: Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days; rewarm before serving. Substitutions: Granny Smith apples give a tart filling, but Honeycrisp or Pink Lady also work well. Serving: This is best served warm, when the gooey apple filling and glaze are softest. Variation: For extra spice, add a little nutmeg or cardamom to the cinnamon sugar or apple filling.

Preparation

In the bowl of a stand mixer, whisk together , , , and . Add , , , and , then mix until a shaggy dough forms.

Switch to the dough hook and knead for 8–10 minutes, until the dough is smooth and stretchy. It will be very soft and sticky, so avoid adding extra flour.

Cover the bowl and let the dough rise for 60–90 minutes, or until doubled in size.

While the dough rises, make the apple filling: cook in a skillet over medium heat, then add and cook for 3–4 minutes.

Stir in , , , , and , then simmer for 2–3 minutes.

Mix with to make a slurry, stir it into the skillet, and cook for 1 minute more until the filling is glossy and slightly thickened.

Remove from the heat, stir in , and let the filling cool.

In a small bowl, mix , , and for the cinnamon sugar.

Generously grease a Bundt pan.

Punch down the risen dough and cut it into 45–55 small pieces. Dip each piece in , then coat it in the cinnamon sugar mixture.

Layer about one-third of the apple filling in the Bundt pan, followed by half of the dough pieces, another third of the filling, the remaining dough, and the rest of the filling.

Cover and let the assembled monkey bread rise for 30–45 minutes.

Bake at 350°F for 35–40 minutes, until deep golden and bubbling. The center dough should reach 190–195°F. Tent with foil if it browns too quickly.

Cool in the pan for 10–15 minutes, then invert onto a serving plate.

Whisk together , , , and until smooth, then drizzle lightly over the warm monkey bread.

Serve warm.