Last week I shared my recipe for apple pie filling. While you could, of course, use this apple pie filling to make apple pie or you could make Apple Cinnamon Monkey Bread.
This is actually my husband’s favorite brunch-time dish and it really is a quickie bake.
Apple Cinnamon Monkey Bread
Something about Apple Cinnamon Monkey Bread that just feels like autumn. It’s the perfect brunch dish to pair with a warm glass of apple cider and eat up while it’s toasty warm.
The recipe itself is pretty easy and if you’ve ever made monkey bread then there’s only one other thing you’ll need to add apple pie filling. Basically, you add a layer of biscuits, brown sugar butter mix, and apple pie filling, then repeat.
- 1/2 cup granulated sugar or Splenda
- 1 teaspoons ground cinnamon
- 4 cans (small 10 biscuits each) or 2 cans (grands 8 biscuts each) Pillsbury™ refrigerated biscuits
- 3/4 cup butter or margarine, melted
- 1 cup packed brown sugar or Splenda Brown Sugar
- 1 to 2 cups apple pie filling
- Mix butter and brown sugar and set aside.
- Mix sugar and cinnamon in large ziplock bag.
- Open one can of 10 biscuits.
- Separate biscuit dough and cut each in quarters. Shake quarters in bag to coat; place in pan. Pour a little brown sugar butter mix over layer of biscuits, enough to give it a good coat.
- Pour 1/3 of the apple pie filling over the brown sugar butter mix.
- Open the next can of biscuits and repeat, until all ingredients are gone.
- Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm.
Apple Pie Filling
Now the key to this recipe is the addition of the apple pie filling, which as it so happens I have a quick recipe for.
The Husband’s Favorite
My husband’s not much of a foodie, in fact eating to him is kind of a chore. So, it’s always a surprise when he actually requests a certain dish to be made.
Aside from my Key lime pie he often requests Apple Cinnamon Monkey Bread.
He says he likes it on cold days and enjoys munching on it throughout the day. Though it is best-served straight from the oven while warm.
Another reason he might request it often is that we almost always have all the ingredients on hand, so it’s become a staple in the kitchen.
There really isn’t much to it. I’d love to hear in the comments below if you tried your hand at making this quickie brunch dish and how yours turned out.