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Overnight Apple Cinnamon Monkey Bread

Today’s recipe for monkey bread is super easy and perfect for a special breakfast or snack! Buttermilk biscuits are stuffed with cinnamon apples and cream cheese. Rolled in butter, cinnamon sugar with a brown sugar glaze. This is sure to wow your guests and family! {OH, and you make it the night before serving, score!}

Overnight Apple Cinnamon Monkey Bread

Overnight Apple Cinnamon Monkey Bread, biscuits rolled in cinnamon sugar and stuffed with apples!

I know you have had to seen monkey bread before but I knew taking it to the next level would just be over the top delicious! I used granny smith apples as the filling because they hold up well to cooking and just have a slight tartness which brings a nice layer of flavor. Using canned biscuit dough really makes this easy to put together.

Overnight Apple Cinnamon Monkey Bread
 
 
Ingredients
Apple filling:
  • 1 granny smith apple, cored, peeled, fine dice
  • 2 Tbls unsalted butter
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 1 Tbls light brown sugar
Monkey Bread:
  • 3 cans 12 oz buttermilk biscuits
  • 6 Tbls unsalted butter, melted
  • 3 oz cream cheese
  • 1 Cup light brown sugar
  • 1 Tbls ground cinnamon
Glaze:
  • 1 Cup light brown sugar
  • 1 stick unsalted butter
Instructions
Apple Filling:
  1. Make the apple filling first by placing the butter and apples in a skillet over medium low heat. Add in remaining ingredients and let cook down for 15 minutes. Stirring occasionally. Take off the heat and let cool.
Monkey Bread Assembly:
  1. Working with one can of biscuits at a time, place all the biscuits on work surface and flatten out. Add in ½ tsp of the apple mixture with ¼ tsp of the cream cheese in each. Fold biscuit in half, pinching to secure the edges and with hand, roll into ball. After all the biscuits are stuffed and rolled, roll them in the melted butter then into a separate bowl that has the brown sugar and cinnamon combined. Place into a bundt pan that has been sprayed with cooking spray.
  2. Repeat this process until all the biscuits are done. Cover with plastic wrap and let sit in fridge over night.
Glaze:
  1. In the morning, take out the bundt pan about an hour before cooking to let it come to room temperature.
  2. Make the glaze by placing the butter and brown sugar in a sauce pot and bring to a boil, whisking constantly. As soon as it comes to a boil, pour evenly over biscuits.
  3. Bake in a preheat 350 degree oven for 45-55 minutes, until the outside is golden brown and the biscuits are cooked through. Let sit on counter top 10 minutes to let cool slightly and VERY CAREFULLY invert bundt pan onto serving platter, enjoy!

 Step by Step Directions

Make the apple filling first by placing the butter and apples in a skillet over medium low heat. Add in remaining ingredients and let cook down for 15 minutes. Stirring occasionally. Take off the heat and let cool.

Make the apple filling first by placing the butter and apples in a skillet over medium low heat. Add in remaining ingredients and let cook down for 15 minutes. Stirring occasionally. Take off the heat and let cool.

Working with one can of biscuits at a time, place all the biscuits on work surface and flatten out. Add in 1/2 tsp of the apple mixture

Working with one can of biscuits at a time, place all the biscuits on work surface and flatten out. Add in 1/2 tsp of the apple mixture

with 1/4 tsp of the cream cheese in each.

with 1/4 tsp of the cream cheese in each.

Fold biscuit in half, pinching to secure the edges and with hand,

Fold biscuit in half, pinching to secure the edges and with hand,

roll into ball.

roll into ball.

After all the biscuits are stuffed and rolled,

After all the biscuits are stuffed and rolled,

, roll them in the melted butter then into a separate bowl that has the brown sugar and cinnamon combined. Place into a bundt pan that has been sprayed with cooking spray. Repeat this process until all the biscuits are done. Cover with plastic wrap and let sit in fridge over night.

, roll them in the melted butter then into a separate bowl that has the brown sugar and cinnamon combined. Place into a bundt pan that has been sprayed with cooking spray.
Repeat this process until all the biscuits are done. Cover with plastic wrap and let sit in fridge over night.

In the morning, take out the bundt pan about an hour before cooking to let it come to room temperature. Make the glaze by placing the butter and brown sugar in a sauce pot and bring to a boil, whisking constantly. As soon as it comes to a boil, pour evenly over biscuits.

In the morning, take out the bundt pan about an hour before cooking to let it come to room temperature.
Make the glaze by placing the butter and brown sugar in a sauce pot and bring to a boil, whisking constantly. As soon as it comes to a boil, pour evenly over biscuits.

Overnight Apple Cinnamon Monkey Bread, biscuits rolled in cinnamon sugar and stuffed with apples!

Bake in a preheat 350 degree oven for 45-55 minutes, until the outside is golden brown and the biscuits are cooked through. Let sit on counter top 10 minutes to let cool slightly and VERY CAREFULLY invert bundt pan onto serving platter, enjoy!

Alternatively, you can also cook this right away and not place it in the fridge overnight, totally up to you!

Overnight Apple Cinnamon Monkey Bread, biscuits rolled in cinnamon sugar and stuffed with apples!

It is so ooey gooey with that warm apple filling and richness from the cream cheese… *swoon*

Overnight Apple Cinnamon Monkey Bread, biscuits rolled in cinnamon sugar and stuffed with apples!

Jeremy went nuts over this! We had quite a bit left over since it was just the two of us when I made it. We have been having the rest as a late night snack, shh.

I hope you’ve enjoyed this recipe! I can totally see this a base for many more variations, so fun!

Check out these other recipes if you liked this one:

apple_funnel_cakes

Caramel Apple Funnel Cakes

goat_cheese_scones

Cherry Goat Cheese Scones

b14final

Cinnamon Roll Morning Buns

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9 Wonderful Comments

  1. avatar
    September 5, 2014

    Hi Dana! Wow! This looks so scrumptious. You’ve got me salivating! Ha,ha! I pinned it and I plan on making it this weekend. Thank you for sharing!

  2. avatar
    Heather says:
    September 7, 2014

    This looks so delish! My boys will love this! Thanks so much for linking up to Autumn Abounds! Pinned! ~ Heather

  3. avatar
    September 8, 2014

    Oh my GOODNESS this looks amazing!! I love making cream cheese monkey bread, it’s one of my favorite breakfast dishes (especially for pot lucks)…but adding apples?? Why didn’t I ever think of that!! I am definitely pinning to try sometime…it would be perfect for a noon football game breakfast tailgate!

  4. avatar
    Sarah R. says:
    September 9, 2014

    EVERY WEEK you make my mouth water- and this is definitely no exception. Ohhhh, it looks so yummy. Thank you so much for linking up at Snickerdoodle Sunday- I hope you’ll come back later this week with more makes!

    Sarah (Sadie Seasongoods)

  5. avatar
    Bobbi says:
    September 11, 2014

    Kind of like an apple fritter and I love me some apple fritters. This has got to rock! I tried a way to do this with a monkey bread recipe and it was a FAILURE. LOL

    I’ll have to try your version.
    Pinning it!

  6. avatar
    Sarah R. says:
    September 13, 2014

    Hi, Dana- me again! I’ve picked this as my favorite link from last week’s Snickerdoodle Sunday Link Party! It’ll be my featured link when the new party goes live this afternoon- I hope you’ll come by with new blog posts!!

    Sarah (Sadie Seasongoods)

  7. avatar
    Bethany says:
    September 16, 2015

    This looks perfect for a weekend breakfast! Looks like I’ll need to have some friends over…;-)

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