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Caramel Apple Monkey Bread
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Prep Time:
150 minutes
Cook Time:
35 minutes
Total Time:
185 minutes
Irresistible Caramel Apple Monkey Bread with layers of fresh apples and apple cider caramel drizzle. Prep the dough in advance for easy assembly.
Ingredients:
  • For the dough:
  • 1 1/4 cups (237ml) whole milk, warmed (not hot)
  • 2 teaspoons active dry or instant yeast
  • 1/4 cup (50g) sugar, divided
  • 4 cups (560g) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons (42g) unsalted butter, melted
  • For the apples:
  • 1 tablespoon (14g) unsalted butter
  • 1 medium sweet-tart apple, peeled and diced (about 1 1/2 cups; I used honeycrisp)
  • 1/4 teaspoon ground cinnamon
  • Pinch kosher salt
  • For the caramel sauce:
  • 1 cup (200g) sugar
  • 1/2 cup plus 2 tablespoons (118ml) apple cider, divided
  • 2 tablespoons (28g) unsalted butter
  • 1/2 teaspoon salt
  • 2 tablespoons heavy cream
  • To assemble:
  • 1/2 cup (56g) unsalted butter
  • 1 1/2 teaspoons ground cinnamon
Instructions:
  • Prepare the dough: Combine warmed milk, yeast, and 2 tablespoons of sugar in a measuring cup until foamy. In a stand mixer bowl with dough hook, mix remaining sugar, flour, salt, and 3 tablespoons of melted butter. Add the yeast-milk mixture, and knead on low speed until a smooth dough forms, about 10 minutes. The dough should spring back when touched.
  • Shape the dough into a ball with your hands and place it in a greased bowl. Cover tightly with plastic wrap. Allow the dough to rise at room temperature for 1 hour until doubled in size, or refrigerate overnight. (Note: If refrigerating, the dough may not fully double, but it should appear risen and puffy.)
  • Prepare the apples while allowing the dough to rise (or before assembling if the dough has been chilled overnight): In a medium skillet, melt the butter. Add diced apples, cinnamon, and a pinch of salt. Cook over medium heat for approximately five minutes until the apples are tender. Remove from heat and let it cool. (The apples can be made a day in advance and stored in the refrigerator.)
  • Prepare the caramel sauce: In a saucepan, melt sugar with 1/2 cup apple cider over low heat until dissolved. Increase heat, bring to a boil, and cook without stirring until caramelized. Remove from heat, stir in butter, salt, cream, and remaining cider. Whisk until smooth. Refrigerate and warm to desired consistency before using.
  • Prepare the monkey bread: Grease a bundt pan generously and set it aside. Melt the required butter for assembly. Combine sugar and cinnamon in a separate bowl. Tear off portions of dough about the size of a walnut or golf ball and shape them into balls with your hands (they can be uneven in size). Dip each dough ball into the melted butter, coat with cinnamon sugar, and place in the bottom of the prepared bundt pan to form a nice layer (using approximately half of the dough). Spread all of the apples over the dough, then pour a third of the caramel sauce. Repeat the process with the remaining dough, creating layers in the pan. Drizzle another third of the caramel sauce over the top layer. (Save the remaining caramel sauce for serving later).
  • Allow the monkey bread to rise for 30 to 60 minutes: Cover with plastic wrap and wait for the top to look slightly puffed and pillowy.
  • Preheat your oven to 350°F.
  • To bake the monkey bread, remove the cover from the bundt pan and place it on a sheet pan (to catch any butter drips). Bake in the oven for 30 to 35 minutes until the top has slightly risen above the pan and the bread is a deep golden brown.
  • Allow the monkey bread to cool in the bundt pan on a wire rack for 15 minutes. Invert a serving plate over the pan, flip it over with oven mitts to release the monkey bread onto the plate. Finish with a drizzle of the remaining caramel sauce before serving. Mind the heat!

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