• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

This tasty recipe was developed for us by Lisa at The Viet Vegan!

apple monkey bread

If you LOVE cinnamon buns and apple pie than this recipe is for you! It’s fast to come together, and will disappear quickly, too! We love using two or three varieties of Ontario apple, to create a more interesting balance of flavours and textures. It’s the perfect choice for a special morning celebration or a fast dessert.

Apple Cinnamon Monkey Bread
Save RecipeSave Recipe
Recipe Image


  • 2 packages of ready to buy biscuit dough (each package 340g, makes 10)
  • 1 cup of chopped Ontario apple (we used McIntosh, Gala and Honeycrisp)
  • ¼ cup melted (vegan) butter
  • 2/3 cup white sugar
  • 1 tbsp cinnamon
  • Optional Glaze: 1 cup icing sugar, ¼ of one lemon squeezed, 2 tbsp water to loosen glaze to desired consistency.


  1. Preheat oven to 350°F.
  2. Cut biscuits into halves and roll into balls. Set aside.
  3. Wash, and core apples, but leave the skin on. Cut into small 1cm pieces.
  4. Melt butter and set aside in small bowl. Use a little on a paper towel to grease your Bundt pan. Alternatively use a cooking spray.
  5. Combine the sugar and cinnamon in a small bowl.
  6. Assemble your monkey bread by rolling half of the balls in the melted butter, then the sugar mixture. Fill the bottom of the Bundt pan evenly, and rather tightly.
  7. Evenly add the apple mixture.
  8. Top with the remaining balls, again covering each in butter, then sugar and cinnamon. The pan will not look full but the dough will rise when it bakes.
  9. Bake for 20-25 minutes until it smells delicious and the mixture is caramelized.
  10. Remove from oven and let rest to cool for approximately 15-20 minutes. Use a rubber spatula to loosen the cake from the pan before turning out.
  11. Drizzle glaze if desired over the top of the monkey bread and enjoy warm.

Recipe by The Viet Vegan for Produce Made Simple

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology