This Apple Cinnamon-Sugar Monkey Bread Loaf is the ultimate pull-apart fall treat! Every bite is soft and gooey, with warm cinnamon sugar, tender spiced apples tucked inside, and just the right amount of sticky sweetness. It’s easier than it looks — no fancy braiding skills required — and makes a wonderful breakfast, brunch centerpiece, or dessert.

Why You’ll Love This Recipe

Pull-apart fun: Every piece is coated in gooey cinnamon sugar.
Seasonal flavor: Apples + pumpkin spice scream fall baking.
Easy method: No braiding or fancy shaping needed.
Crowd-pleaser: Perfect for holidays, brunch, or cozy weekends.

Tips for Success

Cool the apple filling before stuffing, or it will tear through the dough.
Don’t skimp on coating — the sugar-butter mix is what makes it caramelize.
Tent with foil if it’s browning too fast.
Let it rest in the pan for 20–30 minutes to set before pulling apart.

Variations & Add-Ins

Swap pears or even cranberries for the apples.
Add a handful of chopped pecans or walnuts.
Drizzle with maple glaze instead of cream cheese.
Make it extra cozy with gingerbread spice in December.

Serving Ideas

Brunch centerpiece with eggs and bacon on the side.
Slice and serve warm with coffee or chai tea.
Dessert option: drizzle with caramel sauce and serve with vanilla ice cream.
Perfect for potlucks and holiday tables.

Frequently Asked Questions

1. Can I use canned biscuit dough instead of bread dough?
Yes, it makes it even quicker!

2. Can I make this ahead?
Yes, assemble the night before, cover, and refrigerate. Bake fresh in the morning.

3. How do I store leftovers?
Store covered at room temp for 1–2 days, or refrigerate for up to 4.

4. Can I freeze it?
Yes, freeze baked (without glaze) for up to 2 months. Reheat and drizzle glaze before serving.

5. What apples work best?
Firm apples like Honeycrisp or Granny Smith hold up best to baking.

Jana Rae

Apple Cinnamon-Sugar Monkey Bread

This Apple Cinnamon-Sugar Monkey Bread Loaf is gooey, pull-apart bread filled with spiced apples and rolled in cinnamon sugar. Perfect for breakfast, brunch, or dessert!

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Prep Time 45

Cook Time 40

Total Time 2

Servings: 1 loaf

Course: Breakfast, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Dough:

1 lb white bread dough homemade or store-bought

For the Apple Filling:

2 medium apples peeled, cored, and finely chopped
1 tbsp butter
1 tbsp brown sugar
½ tsp ground cinnamon

For the Cinnamon-Sugar Coating:

½ cup granulated sugar
½ cup brown sugar
1 –2 tbsp pumpkin pie spice or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger
½ cup unsalted butter 1 stick, melted

For the Cream Cheese Glaze (Optional):

2 oz cream cheese softened
½ cup powdered sugar
2 –3 tbsp milk
½ tsp vanilla extract

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Method

In a skillet, melt 1 tbsp butter over medium heat. Add chopped apples, brown sugar, and cinnamon. Cook 5–7 minutes until softened. Cool completely.
Whisk together granulated sugar, brown sugar, and pumpkin pie spice in a bowl. Place melted butter in a separate bowl.
Grease a 9×5-inch loaf pan with butter or spray. Preheat oven to 350°F (175°C).
Punch down dough and divide into 16–20 pieces. Flatten each, spoon apple filling in the center, pinch closed into balls.
Dip each ball in melted butter, then roll in sugar-spice mixture until coated.
Stack dough balls into the prepared pan. Cover and let rise for 30–45 minutes until puffy.
Bake 30–40 minutes until golden brown and bubbling. Tent with foil if browning too quickly. Cool 20 minutes in pan.
Make Glaze (Optional) – Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm loaf.

Notes

Dough Shortcut: Store-bought pizza or bread dough works well if you’re short on time.
Apple Variety: Tart apples (Granny Smith) give a nice contrast to the sweet filling.
Make-Ahead: Assemble, cover, and refrigerate overnight. Let rise 30 minutes at room temp before baking.
Freezer Option: Bake, cool completely, wrap, and freeze up to 2 months. Reheat in oven before glazing.