Can I use canned biscuit dough instead of frozen bread?

Absolutely! Although the texture will be different—more biscuit-like than bread—canned biscuit dough works well in a pinch and bakes slightly faster. Just keep an eye on it and test for doneness early.

What’s the best kind of apple for this recipe?

Crisp, tart apples like Granny Smith, Honeycrisp, or Braeburn are ideal. They hold their shape well and balance the sweetness of the caramel.

Do I need to use cook-and-serve pudding mix, or can I use instant?

For best results, stick with cook-and-serve style! Instant pudding won’t provide the same richness or help thicken the caramel properly.

Can I assemble this the night before and bake in the morning?

Yes, absolutely! After assembling and before the second rise, cover tightly and refrigerate overnight. Let it come to room temperature and finish rising for about 30-45 minutes before baking.

Caramel Apple Pecan Monkey Bread Recipe

Description

This Caramel Apple Pecan Monkey Bread is a delightful twist on classic monkey bread, featuring tender bread pieces layered with juicy apples, crunchy pecans, and a luscious caramel sauce. Perfect for breakfast or a sweet treat, this pull-apart bread is easy to make, crowd-pleasing, and filled with warm cinnamon and rich buttery brown sugar flavors.

Ingredients

Units Scale

Bread & Fruits

2 loaves frozen bread dough (thawed, but not allowed to rise)
2 large baking apples, peeled & chopped into 1/2 inch pieces

Nuts

1/2 cup pecan pieces

Caramel Sauce

1/2 cup butter
1 cup brown sugar
1 package vanilla pudding mix (NOT instant)
2 Tbsp. milk
1 tsp. cinnamon

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Instructions

Prepare the Bread and Pan: Thaw the frozen bread loaves until softened, but do not allow them to rise. Grease a 9×13-inch pan generously and set aside.
Layer First Loaf, Apples, and Pecans: Cut one loaf into small pieces and place them evenly in the bottom of the prepared pan. Add the chopped apples and pecan pieces over the top of the bread pieces.
Make the Caramel Sauce: In a medium microwave-safe bowl, melt the butter. Whisk in the brown sugar, vanilla pudding mix, milk, and cinnamon until smooth and fully combined.
Pour Sauce Over Layers: Pour the caramel sauce mixture evenly over the layered bread, apples, and pecans in the pan.
Top with Second Loaf: Cut the second loaf into pieces and arrange over the caramel mixture, forming the top layer.
Let the Dough Rise: Cover the pan loosely and allow the bread to rise in a warm place for 2.5 to 3 hours, or until doubled in size and puffy.
Bake the Bread: Preheat your oven to 350°F (175°C). Bake the rolls uncovered for 50–60 minutes, or until the tops are golden brown and the bread is cooked through.
Invert and Serve: Remove the pan from the oven and cool for a few minutes. Place a large platter or tray over the top of the pan, then carefully flip the pan and platter together to release the monkey bread. Scrape any remaining caramel from the pan and spread it over the bread. Allow to cool for 20 minutes before serving.

Notes

Ensure the bread is fully thawed but not risen before assembling.
For easier flipping, let the monkey bread sit for a few minutes after baking.
Feel free to adjust the amount of pecans or add walnuts as a variation.
Leftovers can be stored in an airtight container at room temperature for up to 2 days.
Serve warm for best texture and flavor.

Nutrition

Serving Size: 1/8 of recipe
Calories: 420
Sugar: 26g
Sodium: 410mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 3g
Protein: 7g
Cholesterol: 25mg