This Caramel Apple Monkey Bread is a tasty treat that everyone will love! Little pieces of dough are covered in sweet caramel and spiced apples, making every bite a delight.
Honestly, it’s like a warm hug in a pan! I enjoy serving this soft and gooey goodness for brunch, and it’s great for sharing—if you can resist the urge to eat it all yourself! 😋
Key Ingredients & Substitutions
Biscuit Dough: You’ll need refrigerated biscuit dough for this recipe. Look for dairy-free options, typically found in the gluten-free or organic sections. If you can’t find any, you can use homemade dough or even bread dough as an alternative.
Apples: Granny Smith apples provide great tartness that balances the sweetness, but feel free to use Fuji or Honeycrisp for a sweeter flavor. I love mixing both tart and sweet apples for added depth.
Granulated Sugar: This is essential for sweetness and caramelization. You can substitute with coconut sugar or even a sweetener like maple syrup for a different flavor profile, though adjustments may be needed for liquid ratios.
Dairy-Free Butter: I recommend coconut oil-based butter for its creamy texture. You could also use vegan margarine or melted coconut oil for a lighter alternative. Each brings a unique flavor, so choose what you prefer!
How Do I Make This Monkey Bread Gooey and Perfectly Cooked?
One major step is getting the perfect caramel sauce and evenly cooking the dough. It’s all about timing and temperature, so don’t rush!
- First, melt the dairy-free butter fully before adding the sugars and simmering. This ensures a smooth and rich caramel.
- When layering the dough and apples in the bundt pan, make sure to spread it evenly—this helps everything bake uniformly.
- Keep an eye on the baking time; you want the top to be golden and the center cooked through. A toothpick should come out clean!
Allowing the monkey bread to cool for a bit before inverting helps maintain its structure. Remember, patience is key to a delicious final product!
Caramel Apple Monkey Bread (Dairy-Free)
Ingredients You’ll Need:
For the Monkey Bread:
- 2 cans (16 oz each) refrigerated biscuit dough (dairy-free)
- 2 medium green apples (such as Granny Smith), peeled, cored, and diced
- 1 cup granulated sugar, divided
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Caramel Sauce:
- 1/2 cup dairy-free butter (such as coconut oil-based or margarine)
- 1 cup brown sugar, packed
- 1/4 cup water
- 1 tsp pure vanilla extract
- 1/4 tsp salt
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and 35-40 minutes of baking time. You’ll want to set aside a total of about 1 hour for the whole process, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). While that heats up, lightly grease a bundt pan or tube pan with dairy-free butter or oil to prevent sticking.
2. Prepare the Apples:
In a medium mixing bowl, combine the diced apples with 1/4 cup of the granulated sugar, cinnamon, and nutmeg. Toss everything together until the apples are well coated, then set the bowl aside.
3. Cut and Coat the Biscuit Dough:
Open the biscuit dough cans and cut each biscuit into quarters or bite-sized pieces. In a large bowl, mix the remaining 3/4 cup of granulated sugar with the biscuit pieces, tossing gently until every piece is coated.
4. Combine Dough and Apples:
Carefully fold the spiced apple mixture into the dough pieces until everything is evenly mixed. It’s okay if some apples break apart a bit!
5. Layer in the Bundt Pan:
Transfer the dough and apple mixture into the greased bundt pan, spreading it out evenly to ensure even baking.
6. Make the Caramel Sauce:
In a small saucepan over medium heat, melt the dairy-free butter. Once melted, add the brown sugar, water, and salt, stirring until smooth. Bring it to a gentle boil, and let it cook for about 2 minutes while stirring constantly.
7. Add Vanilla:
Once the caramel sauce is nicely mixed and glossy, remove it from heat and stir in the vanilla extract for that extra yummy flavor!
8. Pour the Caramel Sauce:
Pour the warm caramel sauce evenly over the dough and apple mixture in the bundt pan, ensuring it adequately covers all the pieces for that gooey goodness.
9. Bake:
Place the bundt pan in the preheated oven and bake for 35-40 minutes, or until the dough is cooked through and the top is a nice golden brown. You can check for doneness by inserting a toothpick; it should come out clean.
10. Cool and Invert:
Once baked, remove the monkey bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully invert it onto a serving plate. If any bits remain in the pan, just spoon them out and place them onto the bread!
11. Serve & Enjoy:
Let the monkey bread cool for a few more minutes before serving warm. For an extra treat, drizzle any leftover caramel sauce over the top before digging in. Enjoy every gooey, sweet bite!
Can I Use Pre-Made Dough for This Recipe?
Absolutely! If you’re short on time, feel free to use frozen or refrigerated dairy-free biscuit dough. Just follow the package instructions for thawing and handling, and you’ll be good to go!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it in the microwave for about 30 seconds to 1 minute, or warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Recipe Vegan?
This recipe is dairy-free, and you can certainly make it vegan by using brands of biscuit dough and butter that are labeled vegan. Just check the ingredients to ensure there are no hidden dairy products!
What Other Fruits Can I Use Instead of Apples?
Feel free to get creative! Pears work beautifully in this recipe, or you can try diced peaches or even berries for a different flavor profile. Just be sure to adjust the sugar based on the sweetness of the fruit you choose!
