Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and thoroughly grease a bundt pan.
- In a small bowl, stir together the melted butter and packed brown sugar until combined; set aside.
- Combine the granulated sugar and ground cinnamon in a large ziplock bag.
- Open one can of biscuits. Separate the biscuits and cut each one into quarters.
- Place the biscuit quarters in the bag with the cinnamon sugar. Seal the bag and shake until all pieces are coated.
- Layer the coated biscuit pieces in the prepared bundt pan. Drizzle a portion of the brown sugar butter mixture over them to coat well.
- Spoon about one-third of the apple pie filling evenly over the first layer of biscuits.
- Repeat the layering process with each remaining can of biscuits: cut into quarters, toss in cinnamon sugar, arrange in the pan, drizzle with the brown sugar butter mixture, and top with apple pie filling, until all ingredients have been used.
- Bake for 40 to 45 minutes, or until the top is deep golden brown and the center is baked through.
- Let the monkey bread cool in the pan for 5 minutes. Invert onto a serving plate while still warm.
- Serve warm, letting everyone pull off pieces from the loaf.
Nutrition
Notes
You can use homemade apple pie filling if preferred; just be sure it isn’t too wet. Either regular or Splenda sugars work well for lighter versions. For best results, grease the bundt pan thoroughly and let the bread cool just for five minutes before inverting to prevent sticking. The bread is best served warm and can be reheated in the oven or microwave. Leftovers can be stored in an airtight container at room temperature for two days or in the fridge for up to four days.