Apple Pie Monkey Bread Minis are a super easy to make dessert, using store-bought biscuits. They’re studded with fresh apples, coated in cinnamon sugar and baked into the perfect portion size using a mini bundt pan.
Prep Time:10 mins
Cook Time:25 mins
Total Time:25 mins
Yield:8-10 servings 1x
2 cans refrigerated jumbo biscuits
2 Envy apples, peeled, cored and diced
1 cup sugar
1 tbsp ground cinnamon
1 tsp Taylor and Colledge Vanilla Bean Paste
1 stick unsalted butter, melted
Preheat oven to 375 degrees. Spray a mini bundt pan with non-stick spray.
Cut each biscuit into 9 pieces.
In a medium bowl, combine sugar and cinnamon. Dip biscuit pieces into cinnamon and sugar mixture and toss to coat. Place coated biscuit pieces into a large bowl. Repeat until all biscuit pieces are coated.
Add the vanilla bean paste to the remaining cinnamon sugar mixture. Toss in the diced apples to coat.
Add coated apples to the large bowl with the biscuit pieces. Stir to combine.
Fill each bundt pan cavity halfway with the biscuit pieces/apples. Pour about 1 tbsp of butter on top of each.
Bake for 25 minutes.
Remove from the oven and allow the monkey bread to cool in the pan.
Carefully dislodge monkey bread from each cavity with a spoon and invert onto a plate or platter.
Note: This makes 8-10 mini monkey bread servings, depending on the depth of your mini bundt pan. Pan holds 6, second batch can either be cooked separately or baked in a large ramekin (although you won’t have the hole in the center).
To make in a full sized bundt pan, follow recipe as directed and bake for 30-35 minutes.
Keywords: apple monkeybread, appleweek, baking, mini bundt pan