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One helping of apple pie monkey bread on a plate with the remaining bread on a cake stand behind it

Apple Pie Monkey Bread with Maple Glaze

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  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


Made with refrigerated biscuit dough, this Apple Pie Pull Apart Bread is layered with a classic apple pie filling and drenched in a creamy maple glaze. It’s the ultimate breakfast for Christmas morning!


For the Apple Pie Filling

  • 4 Medium apples, peeled and diced
  • 1 Lemon, juiced
  • 2 tablespoons (28g) light brown sugar
  • 2 tablespoons (18g) all-purpose flour
  • 2 tablespoons (30ml) pure maple syrup
  • 2 teaspoons (5g) ground cinnamon
  • 1 teaspoon apple pie spice (2.5) (optional)

For the Monkey Bread

  • 2 cans (16.3oz) Pillsbury Grands Biscuits 
  • ½ cup (95g) granulated sugar
  • 2 tablespoons (15g) ground cinnamon

For the Maple Glaze

  • ½ cup (65g) powdered Sugar
  • 2 tablespoons (30ml) pure maple syrup
  • 2 teaspoons (10ml) milk


Make the Pie Filling

  1. Slice apples into small pieces and squeeze a lemon over top and stir to combine.
  2. Add brown sugar, flour, maple syrup, cinnamon, apple pie spice over top of apples. Stir to mix ingredients.
  3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be mushy like apple sauce, instead of the larger chunks. Set aside and allow to cool.

Make the Bread

  1. Pre-heat oven to 350° F. Grease a bundt pan with Crisco or cooking spray and coat with flour. Make sure to get the top of the pan as well.
  2. Remove biscuits from can, and divide into three piles. One pile being slightly larger than the other two. You will be building 3 layers of biscuits. The bottom layer should have the most biscuits.
  3. Take each individual biscuit can cut into 2-3 stripes, each stripe should then be cut in half again. Roll each piece into a small ball.
  4. In a separate bowl, combine cinnamon and sugar and mix well. Take each piece of dough and roll in the cinnamon sugar mix. Layer the bottom of the pan and up the sides of the pan with dough. If you have any larger pieces of biscuits, go ahead and flatten them out a little bit.
  5. Layer in half of the apple pie filling.
  6. Repeat the previous step by rolling the dough in the cinnamon and sugar mix and build another layer.
  7. Pour in remaining apple pie filling and then top with all remaining cinnamon coated biscuits.
  8. Bake at 350° F on the middle rack for 28-35 minutes. Remove from oven and allow to cool 15-20 minutes. Take a plate and put it on top of the bundt pan so that when invert, the bread will be sitting on the plate.

Make the Glaze

  1. In a small bowl, combine powdered sugar and maple syrup and stir until thickened.
  2. Add milk 1 teaspoon at a time until glaze reaches desired consistency.
  3. Pour glaze over warm bread before serving. Add your favorite nuts if you’d like.



  • To Make Ahead: Place cooled monkey bread into a storage bag or airtight container. Reheat in a 170°F oven until warmed throughout. Add glaze and serve.
  • To Store: Keep cooled bread in a resealable bag or airtight container at room temperature. Enjoy within 2 days. Reheat individual portions in the microwave.
  • To Freeze: Wrap well in plastic wrap and keep in a freezer-safe container. Enjoy within 3 months. Thaw on the counter before reheating.


  • Serving Size: 1
  • Calories: 386
  • Sugar: 42.7 g
  • Sodium: 729.5 mg
  • Fat: 8 g
  • Carbohydrates: 77.7 g
  • Fiber: 4.8 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg