Apple Monkey Bread

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apple monkey bread

The other day I was looking at my fruit basket and thought to myself that the apples were getting a little wrinkled around the edges… guess what? Time to bake!  My kids love monkey bread, so I decided to whip up some with apples.

It turned out so ooey gooey, like a sweet roll topping.  They were excited when they walked in from school to the smell of warm apples and cinnamon, and it was a nice after school snack, and breakfast the next day!!

I love fall baking, don’t you??

apple monkey bread prep1

I made this using Rhodes frozen rolls, apple pie spice, and some Jazz apples!

apple monkey bread prep1

When it came out of the oven, it was so puffy!! I almost hated to flip t over — well…ALMOST!

overhead of bread on a white serving platter with text "apple monkey bread"
4.60 from 5 votes
Print Recipe

Apple Monkey Bread

This apple monkey bread is ooey gooey sticky like a sweet roll, and sprinkled with apples and all of the spice flavors of fall!!
Prep Time5 minutes
Cook Time35 minutes
Additional Time2 minutes
Total Time42 minutes
Cuisine: American
Keyword: Apple Monkey Bread
Servings: 1 bundt pan
Calories: 3034kcal
Author: Michaela Kenkel


  • 24 frozen Rhodes white dinner rolls defrosted and cut in half
  • 2/3 cup brown sugar
  • 3 teaspoons apple pie spice divided
  • 2 sticks of butter melted
  • 2 apples peeled, cored and chopped
  • 1 teaspoon lemon juice
  • 2 Tablespoons flour
  • 1/2 cup nuts pecans or walnuts? optional -- my hubby and kids aren't big on nuts in their desserts, but they would have been a GREAT addition!


  • Thaw rolls for about an hour before assembling bread. Cut each roll in half.
  • Spray a bundt pan with non-stick cooking spray.
  • In a bowl, mix brown sugar and 2 teaspoons apple pie spice.
  • In another bowl, toss apples with 1 teaspoon apple pie spice, lemon juice and flour.
  • Dip dough pieces in melted butter and roll in sugar, arrange half of them in the bottom of the pan.
  • Sprinkle with half of the apple mixture. Repeat for the other half of dough and apples.
  • Spray a piece of plastic wrap with non-stick cooking spray, and use to cover the bundt pan.
  • Let dough rise for 2-3 hours. It will double in size!
  • Preheat oven to 350 degrees.
  • Remove plastic wrap, bake for 15 minutes, cover the top with foil, bake for another 20 minutes.
  • Remove from oven and loosen the edges with a knife, flip onto a serving plate.


Serving: 1g | Calories: 3034kcal | Carbohydrates: 221g | Protein: 27g | Fat: 240g | Saturated Fat: 126g | Polyunsaturated Fat: 99g | Trans Fat: 7g | Cholesterol: 486mg | Sodium: 1928mg | Fiber: 17g | Sugar: 163g


 Love apple recipe like we do??  Here are a couple more I know you would love!

Lattice Topped Baked Apples


Apple Crisp

apple crisp

Apple & Cinnamon Crumble

apple cinnamon crumble

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  1. Yum this sounds amazing! I wonder if it would work with homemade rolls too. Any idea how big the half rolls end up being-I’m guessing around 1/4 cup of dough per chunk?


    1. Welcome!! I used the Rhodes frozen white rolls, then cut them in half. I think that each piece was maybe a little bigger than a Tablespoon before they rose? Does that help?

  2. lovely recipe and you make it look so easy. Your photos are delicious and so is your writing. We loved your lattice topped apples, a firm favorite in our house. Keep the recipes coming xoxo

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