Chocolate Apple Pie Monkey Bread – a sweet pull apart bread that tastes like apple pie drizzled with chocolate sauce. It’s ooey gooey good and so simple to make.
My love for monkey bread holds no bounds. I make monkey bread often and you can find a few recipes here for monkey bread, all different, all decadent, all delicious. If you think I’m exaggerating, don’t!
It’s gooey pull apart bread loaded with whatever delicacies you can think of. In this case I paired it together with the makings of apple pie, another one of my favorites.
I think you get my point, even if I may tend to exaggerate a bit. Though honestly when you place a monkey bread in my face I could probably polish it off in no time at all, that’s how much I love these sticky gooey breads.
Of course if you want to simplify this recipe even further you could use apple pie filling, but I prefer fresh apples with some brown sugar and cinnamon. Trust me, they’re better. You cook them in a bit of butter for about 5 minutes and they caramelize so nicely, you might want to eat them before you add them to the monkey bread.
Ingredients
- Biscuits – We’re using store bought tubes of biscuit dough today – keep it nice and easy for yourselves!
- Apples – I used about 8 small apples today, peeled, cored, and chopped into even bite sized pieces.
- Spices – We’re just using cinnamon today – the quintessential apple pie flavor!
- Sugar – Brown sugar to add some notes caramel and molasses.
- Lemon – Fresh juice from approximately 1 lemon. This will prevent our apples from browning too quickly and will also add some brightness to our filling.
- Butter – Unsalted so as to control the sodium content of our dessert.
- Sauce – Store bought chocolate sauce – totally optional but completely delicious!
Want To Make Your Own Biscuits?
Well you certainly are ambitious! But I won’t fault you for it, I mean I always say that fresh is best. I have a perfect recipe right here on the blog for biscuits, so drop the dough in raw and bake just as instructed in the recipe above.
How To Make Apple Pie Monkey Bread
- Preheat oven to 350 F degrees. Grease a bundt pan with cooking spray.
- Prep the biscuits: Cut each biscuit into quarters, place in a bowl and set aside.
- Combine the apple mixture: Toss the chopped apples with the cinnamon, brown sugar and lemon juice. Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook until softened, for about 5 minutes. Let the apple mixture cool for about 5 minutes.
- Assemble the monkey bread: Add the apples to the bowl with the biscuit quarters and toss well, separating any biscuit pieces that are stuck together. Add this to the prepared bundt pan.
- Bake for 45 minutes or until golden brown. Let cool for about 10 minutes, then turn the cake out of the pan onto a cake plate and drizzle with chocolate sauce.
What Can I Top My Monkey Bread With?
Some drizzled chocolate sauce would go beautifully over top, Nutella, maybe a sprinkle of powdered sugar, or some shaved chocolate, and a dollop of whipped cream. I think I better stop there before I run down to the kitchen and finish the rest of these off.
What Else Can I Use In My Filling?
You can use lots of different fillings in your monkey bread! The only limit is what you can think of.
- Pecan pie filling
- Pumpkin
- Chocolate
- Peach
- Strawberry rhubarb
- Cherries
- Blueberries
Storing Leftovers
Don’t store the monkey bread in the fridge, it does far better and stays more moist right on the counter! It will keep covered for 3 – 4 days. You can store it in an airtight container for up to 3 months in the freezer!
More Incredible Desserts To Try:
- Perfect Peach Pie
- Apple Pie Cake
- Berry Summer Pie
- Scrumptious Caramel Pear Pie
- Mini Blueberry Galettes
- Peach Upside Down Cake
- Krispy Kreme Donuts
- Easy Strawberry Cake
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Chocolate Apple Pie Monkey Bread
Ingredients
- 20 Pillsbury biscuits (2 cans, 10 in each can)
- 8 small apples peeled, cored and chopped (about 4 cups)
- 1 tsp ground cinnamon
- 1/3 cup brown sugar packed
- 2 tbsp lemon juice freshly squeezed
- 4 tbsp butter unsalted
- store bought chocolate sauce optional
Instructions
- Preheat oven to 350 F degrees. Grease a bundt pan with cooking spray.
- Cut each biscuit into quarters, place in a bowl and set aside.
- Toss the chopped apples with the cinnamon, brown sugar and lemon juice.
- Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook until softened, for about 5 minutes. Let the apple mixture cool for about 5 minutes.
- Add the apples to the bowl with the biscuit quarters and toss well, separating any biscuit pieces that are stuck together. Add this to the prepared bundt pan.
- Place the bundt pan in the oven and bake for 45 minutes or until golden brown. Let cool for about 10 minutes, then turn the cake out of the pan onto a cake plate and drizzle with chocolate sauce.
Recipe Notes
- Don’t store the monkey bread in the fridge, it does far better and stays more moist right on the counter! It will keep covered for 3 – 4 days. You can store it in an airtight container for up to 3 months in the freezer!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
This looks fantastic, Jo! My mouth is watering right now imagining the flavours together.
Thank you, I hope you try it! 🙂
Hi Jo,
I love the recipe, but I don’t do the canned dough thing. Would it be a single recipe for scones/tea biscuits?
Thanks,
Deobrah
Hi Deborah,
A single serving of scones biscuits would be enough, or you can use half the recipe from these rolls. That dough would be perfect.
The rolls look amazing! I can use the other half to make rolls and still make monkey bread.
I use instant yeast which I keep in the freezer and use straight out. Always works beautifully for me.
Thanks,
Deorah
I do the same thing, my yeast is always in the freezer and it hasn’t failed me yet!
I am so much into pull apart breads lately. I made my first one recently and was so amazed that I made 2 different ones during the week after that. Now I keep my eyes open for new and exciting pull apart breads, so the timing is perfect.
Hope you try it Adina!
Hi I made your chicken paprikash a few days ago, but here in England I work in Lbs n ozs or grams etc I don’t understand the cups bit so I just threw in what I thought was the right weight etc, I gave some to my brother in law and my hubby and I had some and froze the rest. Guess what it was absolutely delicious and we want more so I now have to try and make the same recipe ha ha. I have also tried your magic cake recipes and they too are gorgeous. You wouldn’t happen to have any recipes for Sloes or rosehips would you as my next door neighbour has been foraging over the fields at the back of our houses, and wants to know what we can make apart from sloe gin and rosehips please. best wishes and thanks for all your recipes Crissy xxxx
I’m happy you tried and liked the recipe. I do have a measurements page here, it might help you in converting ingredients. At this point I don’t have any recipes for the ingredients you listed, I wouldn’t even know where to find rose hips here. 🙂 Hope you find something you like. 🙂
Your chocolate mo key bread looks great and easy to make, thanks for sharing it!
Chocolate and apples? I’ve never tried it! But if you are telling me it’s good and it LOOKS this fabulous, pretty sure I can’t go wrong. Pinned!