Description

Craving a fun, pull-apart treat that’s bursting with fall flavors? What if you could bake a warm, cinnamon-spiced monkey bread stuffed with apples and pecans in just 75 minutes of hands-on time? Apple Monkey Bread, with 15 reviews, is your answer—perfect for brunches, holiday gatherings, or cozy family snacks

Ingredients

Here’s the lineup for 16 servings (from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.

Dough

Active dry yeast (1/4 oz package, ~2-1/4 teaspoons): Leavens dough for fluffiness. Sub: Instant yeast (use 2 teaspoons).
2% milk (1 cup, warm, 110°-115°F): Activates yeast and adds moisture. Sub: Plant-based milk or whole milk.
Butter (1/2 cup, melted, divided): 2 tablespoons for dough, 6 tablespoons for dipping; adds richness. Sub: Vegan butter or coconut oil.
Large egg (1, room temperature): Binds and adds tenderness. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
Sugar (1 cup + 2 tablespoons, divided): 2 tablespoons for dough, 1 cup for filling; feeds yeast and sweetens. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup for filling.
Salt (1 teaspoon): Balances flavors. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
All-purpose flour (3 to 3-1/2 cups): Forms soft dough. Sub: Gluten-free flour blend with xanthan gum.

Filling

Peeled apples (1-1/2 cups, finely chopped): Add juicy, tart flavor. Sub: Firm pears or dried apples (rehydrated).
Pecans (1 cup, finely chopped): Provide crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
Ground cinnamon (1/2 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.

Icing

Confectioners’ sugar (1 cup): Forms sweet glaze. Sub: Maple sugar or reduce to 3/4 cup.
Hot water (3 to 4-1/2 teaspoons): Creates drizzle consistency. Sub: Milk or plant-based milk.
Vanilla extract (1/2 teaspoon): Enhances flavor. Sub: Maple extract or omit.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.

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Instructions

Make dough: In a large bowl, dissolve 1 package yeast in 1 cup warm milk (110°-115°F). Add 2 tablespoons melted butter, 1 egg, 2 tablespoons sugar, 1 teaspoon salt, and 3 cups flour; beat until smooth (about 2 minutes). Add enough remaining flour (up to 1/2 cup) to form a stiff dough. Tip: Check milk temperature with a thermometer to avoid killing yeast.
Knead and rise: Turn dough onto a floured surface; knead until smooth and elastic (6-8 minutes). Place in a greased bowl, turning to grease top. Cover with a clean towel and let rise in a warm place (80°-85°F, like an oven with light on) until doubled, about 1 hour. Tip: Dough should spring back lightly when kneaded; avoid cold drafts.
Prepare filling: In a medium bowl, combine 1-1/2 cups finely chopped apples, 1 cup finely chopped pecans, 1/2 teaspoon cinnamon, and 1 cup sugar. Set aside. Melt remaining 6 tablespoons butter in a shallow bowl. Tip: Chop apples and pecans finely for easy filling; pat dry if apples are juicy.
Shape dough: Punch down dough; divide into 32 equal pieces (cut in half, then each half into 16). On a lightly floured surface, pat or roll each piece into a 2-1/2-inch circle. Place 1 teaspoon apple mixture in the center; pinch edges to seal, forming a ball. Dip each ball in melted butter. Tip: Use a bench scraper to divide dough evenly; work quickly to keep butter melted.
Assemble: Grease a 10-inch tube pan. Place 16 balls, seam side down, in the bottom of the pan. Sprinkle with half the remaining apple mixture. Layer remaining 16 balls on top; sprinkle with remaining apple mixture. Tip: Arrange balls snugly but not tightly; ensure even sprinkling of filling.
Second rise: Cover with a towel and let rise in a warm place until nearly doubled, about 45 minutes. Tip: Dough should look puffy but not overflow the pan.
Bake: Preheat oven to 350°F (177°C). Bake for 35-40 minutes until golden brown. Tip: Check at 35 minutes; cover with foil if browning too quickly.
Cool: Cool in the pan for 10 minutes, then remove to a serving dish. Tip: Run a knife around edges and center tube to loosen.

Make icing and serve: In a small bowl, mix 1 cup confectioners’ sugar, 3 to 4-1/2 teaspoons hot water, and 1/2 teaspoon vanilla until smooth. Drizzle over warm monkey bread. Serve warm, pulling apart into 16 portions. Tip: Adjust water for a pourable icing; drizzle with a spoon for rustic look