Apple Cinnamon Monkey Bread is an easy pull-apart breakfast made with refrigerated cinnamon rolls, fresh apples, cinnamon sugar, and sweet vanilla icing. Baked until golden brown in a Bundt pan, it’s perfect for fall mornings, holiday brunches, or whenever you’re craving a warm homemade treat.
There’s just something about the smell of apples and cinnamon baking in the oven that makes a house feel like home. This easy pull-apart bread is soft, gooey, and loaded with cinnamon roll pieces, fresh apples, and brown sugar for a breakfast everyone will love. If you’ve already made my Cinnamon Roll Monkey Bread, you’ll love this fun fall twist.
Quick Look: Apple Cinnamon Monkey Bread
- Prep Time: 10 minutes
- Bake Time: 40-45 minutes
- Total Time: 55 minutes
- Servings: 8
- Flavor: Sweet cinnamon apple with warm vanilla icing
- Best For: Breakfast, brunch, holidays, or dessert
Made with simple shortcut ingredients, this easy recipe comes together quickly but tastes completely homemade. It’s one of my favorite breakfast treats to make during apple season because everyone always comes back for seconds.
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Add me as a trusted Google source.You’ll Love This Recipe Because…
- It’s made with simple shortcut ingredients: Refrigerated cinnamon rolls make this Apple Cinnamon Monkey Bread quick, easy, and perfect for busy mornings.
- Every bite is filled with cinnamon apple flavor: Fresh apples, cinnamon sugar, and brown sugar give this pull-apart bread all the flavors you love in my Apple Fritter Bread, but with an easy monkey bread twist.
- It’s perfect for any occasion: Serve it warm for breakfast, brunch, holiday mornings, or even dessert.
- It’s family approved: Easy enough for the kids to help make and guaranteed to have everyone reaching for another piece.
Ingredient Notes
This monkey bread is easy to make with only a few ingredients that you probably already have in your kitchen. Here's what you'll need:
- Cinnamon Rolls: I use two cans of Pillsbury refrigerated cinnamon rolls, but any brand will work. Be sure to save the icing packets for drizzling over the baked monkey bread.
- Apple: I recommend Granny Smith apples because they hold their shape while baking and balance the sweetness of the cinnamon rolls. Honeycrisp, Gala, Fuji, or Braeburn are all great choices, too. Love apple recipes? Try my Cinnamon Applesauce Bread for another great option!
- Butter: Melted butter helps create that rich, buttery coating and combines with the cinnamon sugar for a delicious caramelized finish.
How to Make Apple Cinnamon Monkey Bread
Step 1. Preheat the oven to 350°F and generously grease a Bundt pan with nonstick cooking spray. In a small bowl, stir together the granulated sugar and ground cinnamon until well combined.
Step 2. Transfer ¼ cup of the cinnamon sugar mixture to a separate bowl. Add the chopped apples and toss until evenly coated. Set aside.
Step 3. Cut each cinnamon roll into quarters, then roll each piece in the remaining cinnamon sugar mixture until evenly coated.
Step 4. Spread half of the coated apples evenly in the bottom of the prepared Bundt pan.
Step 5. Arrange half of the cinnamon roll pieces evenly over the apples.
Step 6. Repeat the layers, ending with the remaining cinnamon roll pieces. Pour the melted butter evenly over the top.
Step 7. Bake for 40-45 minutes, or until the monkey bread is golden brown and cooked through. Carefully invert the Bundt pan onto a serving plate or platter.
Step 8. Let the monkey bread cool for about 10 minutes, then drizzle the reserved icing over the top. Serve warm and enjoy!
Helpful Tips
- Don’t overbake: Bake just until the monkey bread is golden brown and cooked through. Overbaking can dry out the cinnamon rolls.
- Check the center: If the top is browned but the center still looks doughy, loosely tent the pan with foil and continue baking until cooked through.
- Cool before inverting: Let the monkey bread rest in the Bundt pan for about 10 minutes before turning it onto a serving platter. This helps it hold together.
- Customize it: Add chopped pecans or walnuts for crunch, or swap the fresh apples for apple pie filling if you’re short on time.
Serving It With
Apple Cinnamon Monkey Bread is delicious on its own, but it’s also a great addition to a holiday breakfast or weekend brunch. Pair it with one or two of these family favorites:
- Spinach, Mushroom, and Feta Quiche: A savory option that balances the sweetness of the monkey bread.
- Cinnamon Roll Monkey Bread: Love this apple version? Try the classic recipe made with refrigerated cinnamon rolls and a buttery cinnamon sugar coating.
- Biscuits and Gravy Breakfast Casserole: A hearty breakfast casserole that’s perfect for feeding a crowd.
- Breakfast Pizza: Loaded with eggs, cheese, and sausage, it’s an easy brunch favorite everyone will enjoy.
Storage & Make-Ahead
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days. Warm individual servings in the microwave for 20-30 seconds before serving.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Assemble the monkey bread, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before baking as directed.
Apple Cinnamon Monkey Bread Recipe FAQs
Granny Smith apples are my favorite because they hold their shape while baking and balance the sweetness of the cinnamon rolls. Honeycrisp, Gala, Fuji, and Braeburn are also great choices.
Yes! Assemble the monkey bread, cover the Bundt pan tightly, and refrigerate overnight. Before baking, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed.
The top should be golden brown and the center should no longer look doughy. If the top browns before the center is fully baked, loosely tent the pan with foil and continue baking until cooked through.
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Apple Cinnamon Monkey Bread
Equipment
Ingredients
- 2 cans refrigerated cinnamon rolls 17.5 oz cans, icing reserved
- 1 medium Granny smith apple peeled and diced
- ½ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- ¼ cup butter melted
Instructions
- Preheat the oven to 350°F and generously grease a Bundt pan with nonstick cooking spray. In a small bowl, stir together the granulated sugar and cinnamon.
- Transfer ¼ cup of the cinnamon sugar mixture to a separate bowl. Add the diced apples and toss until evenly coated.
- Cut each cinnamon roll into quarters, then roll each piece in the remaining cinnamon sugar mixture until evenly coated.
- Spread half of the coated apples in the bottom of the prepared Bundt pan. Arrange half of the cinnamon roll pieces over the apples.
- Repeat the layers with the remaining apples and cinnamon roll pieces. Pour the melted butter evenly over the top.
- Bake for 40-45 minutes, or until the top is golden brown and the center is cooked through.
- Let cool in the pan for about 10 minutes, then carefully invert onto a serving platter. Drizzle with the reserved icing and serve warm.
Notes
- Apple Tip: Granny Smith apples hold their shape best, but Honeycrisp, Gala, Fuji, or Braeburn also work well.
- Storage: Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
- Freezer: Freeze tightly wrapped for up to 2 months. Thaw overnight before reheating.
- Variation: Add chopped pecans or walnuts for extra crunch, or substitute apple pie filling for the fresh apples when you’re short on time.
- Don’t overbake: Bake just until the center is cooked through to keep the cinnamon rolls soft and fluffy.
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