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Apple Fritter Monkey Bread

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  • Prep 30 min
  • Total 60 min
  • Servings 6
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The only way to make monkey bread better? Give it an apple fritter upgrade and a vanilla glaze.
By Annalise Sandberg
Created Sep 11, 2014
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  • 3 cups Original Bisquick™ mix
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted and cooled
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 Granny Smith apples, peeled and diced small


  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter, melted and cooled


  • 1 cup powdered sugar, sifted
  • 3 tablespoons heavy whipping cream or milk
  • 1/2 teaspoon vanilla


  • 1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    In large bowl, mix Bisquick mix and granulated sugar. In another bowl, mix next 4 dough ingredients. Add to dry ingredients in large bowl, and mix until just incorporated. Add apples; gently stir in.
  • 3
    Shape dough into tablespoon-sized portions (about 30 balls of dough).
  • 4
    In small bowl, mix brown sugar and cinnamon. Dip balls of dough into the 1/2 cup melted butter; coat them in cinnamon sugar mixture, and place in pan.
  • 5
    Bake 30 to 35 minutes or until monkey bread is puffed and golden brown. Cool in pan 10 minutes, then turn upside down onto heatproof serving plate; remove pan.
  • 6
    In small bowl, beat Glaze ingredients with whisk. Drizzle over warm monkey bread. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    The dough will be very sticky, so it's best to use greased fingers when portioning and shaping the dough. Lightly spray your hands and palms with cooking spray as needed.
  • tip 2
    Depending on how thick and creamy you want the glaze, you can use either heavy cream or milk.


Nutrition Facts are not available for this recipe
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