Easy Caramel Apple Monkey Bread with Canned Biscuits

Christmas morning has its own kind of magic — the calm before the excitement, the smell of coffee drifting through the house, and the oven warming everything up. I wanted a recipe that fit right into that moment without keeping me away from the fun. That’s where this easy monkey bread comes in. It starts with canned biscuits and a few simple pantry staples, but it feels like something special.

It takes only minutes to assemble, can be prepped the night before, and bakes into a golden, gooey treat while everyone opens presents. Think of it as part cinnamon roll, part pull-apart bread, and completely irresistible.

To make it feel a little extra festive, I like to add a drizzle of salted caramel sauce before baking. It melts into the butter and brown sugar, giving the whole thing a warm, rich finish that tastes like the holidays — without adding extra work.

Ingredients

• 2 cans (16.3 oz each) refrigerated biscuits (like Pillsbury Grands or store-brand)
• 1 can Apple Pie filling, chopped into smaller pieces
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• ¾ cup butter (1½ sticks), melted
• 1 cup packed brown sugar
• ¼ cup salted caramel sauce (optional but highly recommended!)
• Optional: ½ cup chopped pecans or walnuts

Instructions

1. Prep the pan: Grease a 10-inch Bundt pan (for traditional monkey bread) or a 9×11 baking dish generously with butter or nonstick spray.
2. Cut the biscuits: Separate biscuits and cut each into quarters.
3. Coat with cinnamon sugar: Combine granulated sugar and cinnamon in large bowl or Ziploc bag. Add biscuit pieces a few at a time, stir or shake to coat, and place evenly in the pan. If using nuts, sprinkle them between layers.
4. Add the apple pie filling: Spoon the chopped apple pie filling evenly over the cinnamon-sugar–coated biscuit pieces, layering it throughout the Bundt pan so the fruit is distributed from top to bottom.
5. Make the caramel mixture: In a small saucepan, melt butter and brown sugar together until smooth (about 2–3 minutes). Remove from heat and stir in the salted caramel sauce.
6. Assemble: Pour the caramel mixture evenly over the biscuit pieces.
7. Bake: Bake at 350°F (175°C) for 35–40 minutes, or until golden and cooked through.
8. Cool & serve: Let rest for 10 minutes, then invert onto a serving plate. Serve warm and watch it disappear.

Ingredient Substitutions

If you’re working with what you already have on hand — or just trying to stick to your holiday budget — here are some flexible, creative swaps that keep your monkey bread just as delicious (and sometimes even better).

Biscuit Dough Swaps

• Homemade “Shortcut” Biscuit Mix: If canned biscuits are sold out (or out of budget), mix 2 cups flour + 2 tsp baking powder + ½ tsp salt + 4 Tbsp melted butter + ¾ cup milk. It won’t rise as high as Grands, but it gives you a tender, rustic pull-apart texture for pennies.
• Frozen Dinner Rolls: Thaw slightly, cut into halves, and coat as you would biscuit pieces. These give an airy, almost brioche-like result on a budget.
• Leftover Refrigerator Dough: Crescent sheets or pizza dough can work in a pinch — just cut into small pieces and add an extra teaspoon of cinnamon in the sugar mix for flavor.

Filling Substitutions

• Canned peaches or pears: Chop them into smaller pieces and sprinkle with a pinch of cinnamon and brown sugar. They melt down into the same syrupy goodness as apples.
• Any leftover fruit compote or “fruit-in-juice” cups: Budget-friendly and great for using up lunchbox extras. Drain slightly, then mix with a small spoonful of flour to thicken.
• DIY “pie filling” with pantry fruit: Stir together 1–2 cups of chopped fresh apples, pears, or even ripe bananas with a tablespoon of butter, brown sugar, and a shake of cinnamon. Microwave for 2–3 minutes until softened.
• Cranberry sauce (whole berry): Perfect for a holiday twist — tart, jammy, and beautiful once baked. Add a teaspoon of orange zest if you have it.
• Cinnamon applesauce: Not traditional, but it works if you want something smooth that soaks into every bite. Reduce added sugar slightly to balance sweetness.
• Canned pie fillings in other flavors: Cherry, blueberry, peach — they all transform the monkey bread into a fun flavor mash-up without changing the method.

Sugar & Sweetener Swaps

• DIY Brown Sugar: If you’re out of brown sugar, mix 1 cup white sugar with 1 tablespoon molasses (or maple syrup). This gives a deeper caramel flavor that honestly tastes better than store-bought.
• Maple Sugar Mix: Combine ¾ cup white sugar with 1 Tbsp maple syrup powder (if you keep this on hand for oatmeal). It adds a cozy fall flavor that feels intentional and elevated.

Butter & Fat Swaps

• Browned Butter: If you’ve only got a partial stick left, supplement with a few tablespoons of neutral oil — browning the butter adds so much flavor that no one will notice the swap.
• Coconut Oil: Adds a light sweetness and winter-holiday aroma. Pair with a teaspoon of vanilla or coconut extract for a tropical holiday twist.
• Salted Butter + Water: If you’re short on butter, melt what you have and whisk in 2–3 tablespoons of hot water to stretch it. The brown sugar thickens it back up during baking.

Seasonings & Flavor Boosters

• Cinnamon + Cocoa Mix: Add 1 teaspoon cocoa powder to the cinnamon sugar to create a warm chocolate-cinnamon blend that feels like a bakery upgrade.
• Orange Sugar: Zest 1 orange into your sugar mixture. This gives a bright holiday note similar to those classic Christmas pomander oranges.
• Instant Coffee Crystals: A pinch (⅛ teaspoon) mixed into the brown-sugar butter adds depth and balances sweetness without tasting like coffee.

Sauce Substitutions

• No Caramel? Try a Honey-Butter Drizzle: Mix ¼ cup honey with 2–3 tablespoons melted butter. It bakes into the dough and gives you a glossy top without buying extra ingredients.
• Thrifty “Mock Caramel”: Melt 3 tablespoons butter, add 3 tablespoons milk, and whisk in ½ cup white sugar until it thickens. Shockingly good and extremely budget-friendly.
• Fruit-Forward Twist: Warm ¼ cup apple butter or pumpkin butter and whisk it into the melted butter before pouring over the biscuit pieces.

Nut Alternatives

• Oats: Toast ¼ cup quick oats in a dry pan until golden. Sprinkle between biscuit layers for a nut-like crunch without the cost (or allergens).
• Roasted Chickpeas: Sounds wild, but crushed dry-roasted chickpeas add a salty crunch that pairs beautifully with caramel. A great high-protein, budget-friendly swap.

Budget-Friendly Tips

Holiday mornings already come with enough expenses — breakfast doesn’t need to be one of them. These tips stretch your ingredients while still giving you that warm, cozy Christmas-morning treat:

• Buy Store-Brand Biscuits (Same Taste, Half the Price) – Most store-brand refrigerated biscuits are identical in texture to name-brand ones and cost $1–$2 less per can. That alone knocks a few dollars off your recipe.

• Make the Most of Your Butter – Monkey bread tastes just as good with ½ butter + ½ neutral oil. You still get the flavor, but you cut the cost in half — perfect for weeks when dairy prices spike.

• Repurpose Leftover Brown Sugar Mixture – If you have any caramel mixture left over (it happens), stir it into:
  • oatmeal
  • baked apples
  • French toast batter
  • even coffee
    It stretches across multiple meals rather than going to waste.

• Use What You Already Have for the “Special Ingredient” – Before buying salted caramel, check for the following. A teaspoon or two of any of these adds richness without another grocery trip or the added expense:
  • maple syrup
  • honey
  • pancake syrup
  • leftover toffee bits
  • a splash of sweetened condensed milk

Serving Suggestions

• Centerpiece – Place it on a cake stand in the center of the brunch table. Let everyone grab a piece as they wander in with coffee.
• Sausage & Eggs Breakfast Buffet – Add the monkey bread to a buffet table alongside scrambled eggs, fruit, sausage links, and a small bowl of warm caramel sauce for dipping.
• Individual Monkey Bread Cups – Scoop portions into muffin liners for a mess-free option — great for holiday mornings with kids running around.
• Monkey Bread “French Toast” – Reheat leftovers in a skillet with a splash of cream and turn them into a caramelized French toast situation. It tastes like you planned it.
• Dessert Plate Upgrade – Top warm pieces with vanilla ice cream, whipped cream, or a dusting of powdered sugar for an easy dessert after a holiday meal.
• Lunchbox Treat – Pack a cooled piece in a small container for a mid-day pick-me-up. (It stays soft longer than most pastries.)
• Picnic or Potluck Option – Serve it in a disposable pie tin so guests can tear off pieces without utensils. It travels beautifully.

Make-Ahead and Storage Info

• Make-Ahead (Night Before) – Assemble the entire dish in the Bundt pan, cover tightly with foil, and refrigerate up to 12 hours. Bake straight from the fridge the next morning; just add 5–10 extra minutes to the bake time.
• Freezer Prep Option – Coat the biscuit pieces in cinnamon sugar, place in a freezer bag, and freeze up to 2 months. When ready to bake, layer into the pan and pour warm caramel sauce over top.
• After Baking – Monkey bread tastes best warm, but leftovers hold up surprisingly well. Store in an airtight container for 2–3 days.
• Reheating – Warm individual pieces in the microwave for 10–12 seconds, or reheat the whole loaf in the oven at 300°F for 10 minutes.

Variations to Try

• Orange-Vanilla Holiday Monkey Bread – Add 1 teaspoon vanilla + zest of one orange to the caramel mixture. Perfect for Christmas morning.
• Maple Pecan Monkey Bread – Swap half the brown sugar for maple syrup. Adds that warm, cozy breakfast flavor everyone loves.
• Gingerbread Monkey Bread – Stir ½ teaspoon ginger and a pinch of nutmeg into the cinnamon-sugar coating. Seasonal and great for keyword variation.
• Chocolate Hazelnut Swirl – Warm a few tablespoons of chocolate hazelnut spread and drizzle it between biscuit layers. Pinterest gold.
• Apple Cinnamon Biscuit Bake – Add chopped apples for a “canned biscuit apple fritter” vibe—great SEO crossover between apple recipes and canned biscuit recipes.
• Cream Cheese Pocket Monkey Bread – Tuck small cubes of cream cheese inside a few biscuit pieces. Creates surprise pockets of richness without extra cost.

Final Thoughts

At the end of the day, recipes like this remind me why I love cooking on a budget: it’s never about fancy ingredients or spending a small fortune. It’s about making something comforting and memorable with what you already have on hand. This easy monkey bread turns a couple cans of biscuits and a few pantry staples into a moment worth slowing down for—whether that’s Christmas morning or just a quiet weekend at home.

I hope it brings warmth to your kitchen, joy to your table, and one more tradition you can look forward to year after year.

Easy Monkey Bread with Canned Biscuits

This easy monkey bread uses canned biscuits, warm caramel, and baked apples for a gooey, pull-apart treat that’s perfect for holidays or slow weekend mornings. Prep it the night before for a stress-free, budget-friendly breakfast everyone will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American, Comfort Food

Servings 10 servings

Calories 525 kcal

Equipment

• 1 Bundt Pan or Baking Dish
• 1 Large Ziploc Bag
• 1 Small Saucepan
• 1 Mixing Spoon or Spatula
• 1 Cutting Board
• 1 Knife

Ingredients

  

• 2 cans 16.3 oz each refrigerated biscuits (like Pillsbury Grands or store-brand)
• 1 can Apple pie filling chopped into smaller pieces
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• ¾ cup butter 1½ sticks, melted
• 1 cup packed brown sugar
• ¼ cup salted caramel sauce optional but highly recommended!
• Optional: ½ cup chopped pecans or walnuts

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray.

Prep the biscuit dough:

• Separate the 2 cans 16.3 oz each refrigerated biscuits (like Pillsbury Grands or store-brand) and cut each one into quarters.
  2 cans 16.3 oz each refrigerated biscuits (like Pillsbury Grands or store-brand)

Coat in cinnamon sugar:

• In a large zip-top bag, combine the 1 cup granulated sugar and 2 tsp ground cinnamon. Add biscuit pieces a handful at a time, seal, and shake until well-coated. Transfer coated biscuit pieces into the Bundt pan, layering them evenly.
  1 cup granulated sugar, 2 tsp ground cinnamon

Add the apple pie filling:

• Spoon the 1 can Apple pie filling evenly over the biscuit pieces. Use a spoon or spatula to gently tuck some of the apple chunks down into the layers so they’re distributed throughout.
  1 can Apple pie filling

Make the caramel mixture:

• In a small saucepan, melt the ¾ cup butter and 1 cup packed brown sugar together over medium heat, stirring until smooth. If using ¼ cup salted caramel sauce, stir it in here.
  ¾ cup butter, ¼ cup salted caramel sauce, 1 cup packed brown sugar

Pour and assemble:

• Slowly pour the warm caramel mixture over the biscuit and apple mixture in the Bundt pan, making sure it reaches the edges and seeps into the layers.

Bake:

• Bake for 35–40 minutes, or until the top is deep golden brown and the center is cooked through.

Cool and invert:

• Let the monkey bread rest in the pan for 10 minutes. Carefully invert onto a serving plate. Serve warm and pull apart to enjoy!

Notes

Pan variations: A Bundt pan works best, but a 9×13 pan will also work—just reduce the bake time by about 5–8 minutes and keep an eye on it.

Caramel pooling: If some caramel stays in the pan after flipping, spoon it over the top while warm.

Don’t over-bake: Monkey bread should look deep golden on top but still soft inside. Over-baking makes it dry instead of gooey.

Serving tip: Best served warm. If reheating, microwave individual portions for 10–15 seconds to bring back the softness.

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