• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads

    Apple Strudel Monkey Bread

    Published: Oct 6, 2019 · Last modified: Apr 11, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 2 votes
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking
    Apple Strudel Monkey Bread | Stress Baking

    A German take on the classic monkey bread – soft biscuits oozing with diced apples, sugar and cinnamon and topped with a sweet icing glaze. Add this to your apple favorites with Homemade Apple Cinnamon Toaster Strudels, Apple Cider Donuts and Paleo Apple Galette with Maple Drizzle!

    Side shot of white icing dripping down the side of a golden brown loaf of monkey bread

    Monkey bread is delicious, it’s filling, and smells amazing. But… it’s messy. And when your hands are all sticky and you try to pick up a glass of milk, now your glass is sticky.

    And then you pick up a napkin to clean your hands and glass, and now your hands are stuck to the napkin, and it starts falling apart and it’s glued to your fingers.

    And then you need to go wash your hands and finally just grab a fork to eat the rest of it and by the time you get back someone has stolen the rest of your monkey bread because you took too long.  

    Side angle shot of white icing dripping down the side of a golden brown loaf of monkey bread

    [deep breath]

    However, apple strudel, doesn’t have this problem (stay with me on this one). I eat apple strudel with a fork or spoon – mostly because I consume massive portions in one sitting and it always has to be accompanied by a scoop of vanilla ice cream.

    Eating ice cream with my hands would be difficult and awkward. So, silverware it is.    

    So, I started thinking that if I combined apple strudel with monkey bread, it would give me an excuse to eat it with a fork and not be judged. I also thought that if I made it in a loaf pan instead of a tube pan it would be easier to break apart since they’d just be slices and not little cubes you have to finagle to break apart.  

    I decided to cheat a little and take the easy route: I just grabbed a can of biscuits and the ingredients for the filling of my apple strudel.

    Making apple strudel monkey bread

    Side note: Is there ever going to be a time when opening a can of biscuits doesn’t scare the bejeezus out of me? I kinda figured by my 30s I’d stop being afraid of a can of pastry dough.

    Can of flaky buttermilk biscuits

    First, we need to prep the biscuit dough:

    1) Remove all the biscuits from the cans and slice each biscuit in half. If you’re using the flaky kind, you might be able to just separate them in half with your fingers without much of an issue.

    2) and 3) Gently pull and stretch each half-biscuit round to about the width of the loaf pan. They’ll be about twice their original size.

    4) You’ll end up with a big pile of stretched out biscuits. Feel free to stack them into a weird biscuit dough tower, or lay them out on a flat surface.

    Four photo collage of biscuit dough being prepared for monkey bread

    Next we need to prep the apples:

    1) Core and dice each of the apples.

    2) Toss the diced apples in a medium bowl with freshly squeezed lemon juice – this will keep them from browning.

    3) Add light brown sugar, granulated sugar, cinnamon, vanilla, nutmeg, and ginger.

    4) Toss and/or stir to combine.

    Four photo collage of diced apple being mixed with cinnamon and sugars

    Now we’re going to cook the apples:

    1) Add the prepared apples to a medium saucepan.

    2) Warm over medium heat, stirring occasionally. 

    3) and 4) After about 5 minutes the apples will have softened and released their juices. Remove from heat and let them cool and the sauce will thicken.

    Four photo collage of diced apples cooking in a pot

    And now, assemble!

    1) I find that starting out with your loaf pan (sprayed with nonstick spray (aff link)) tilted inside a cereal bowl helps a lot!

    2) Start with a biscuit round, follow with a tablespoon of apple filling, and alternate like that the entire length of the pan (finishing with a biscuit round). As you start assembling further up the pan, tilt the pan a little more and let some of the liquid drain into the bowl.

    3) Pour any of the liquid that came out back over the fully assembled loaf before you put it in the oven.

    4) Cover the pan with aluminum foil and bake for 45 minutes, then remove the foil and bake for another 10-15 minutes or until the top is golden brown and the insides are cooked through. You can check with a toothpick near the center of the loaf.

    Four photo collage of assembling apple strudel monkey bread

    And voila! A full baked apple strudel monkey bread loaf. Isn’t it pretty?

    It’s going to be golden brown and crisp on the outside, but the insides will be soft and filled with mouth-watering apple cinnamon flavor.

    Overhead shot of golden brown apple strudel monkey bread

    And as far as I’m concerned, no form of apple strudel is complete until it’s topped with an icing glaze, so that needs to happen.

    Making the easy vanilla icing

    In a small bowl, you’ll combine powdered sugar, softened butter, vanilla extract and milk until smooth.

    You want it to be easily drizzled on top of the bread, so if you need to add more milk to make it pour-able just add a little bit more at a time, stir to combine, and check the consistency.

    Side by side photos of apple strudel monkey bread being drizzled with white icing

    Thoroughly coat the bread by drizzling it on with a spoon. If you’d prefer to use a spatula to spread it on, leave it at a slightly thicker consistency.

    But really, how could you say no to that drizzle? You can’t.

    Side shot of white icing dripping down the side of a golden brown loaf of monkey bread

    That’s the answer – you can’t.

    Now start tearing it into pieces and dive in!

    Overhead shot of iced apple strudel monkey bread

    When it’s served warm, it smells exactly like apple strudel – and tastes like it, too. Ooey, gooey apples covered in cinnamon sugar and vanilla glaze.

    Overhead shot of pieces of apple strudel monkey bread on a white plate

    If you need to reheat it, just a piece or two in the microwave for 10 seconds. 

    It’s so. freaking. good.

    You won’t even miss the typical crisp strudel pastry crust, I promise. Go ahead – grab another slice before you let others dive in. I won’t tell.

    Pieces of apple strudel monkey bread on a white plate

    Oh, hell – grab the whole plate and lock yourself in the pantry and finish it off.

    I’m sure you deserve it.

    Close up side angle shot of white icing dripping down the side of a golden brown loaf of monkey bread

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Side shot of white icing dripping down the side of a golden brown loaf of monkey bread

    Apple Strudel Monkey Bread

    5 from 2 votes
    A German take on the classic monkey bread – soft biscuits oozing with diced apples, sugar and cinnamon and topped with a sweet icing glaze.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 1 hour 30 minutes
    Servings 32 pieces

    Equipment

    • 9×5 loaf pan
    • Mixing bowls
    • Medium saucepan
    • Aluminum foil

    Ingredients
      

    Bread and Filling

    • 2 cans homestyle or flaky buttermilk biscuits
    • 2 large apples or 3 medium apples, diced (I like using Cortlands)
    • 1 tablespoon lemon juice
    • ¼ cup light brown sugar
    • 2 tablespoons granulated sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground ginger
    • ¼ cup raisins, chopped (optional)

    Glaze

    • 1 cup powdered sugar
    • 1 tablespoon butter, softened (borderline melted)
    • 1 teaspoon milk, more if needed
    • ½ teaspoon pure vanilla extract

    Instructions
     

    Bread and Filling

    • Preheat oven to 350° F. Spray 9×5 loaf pan with nonstick cooking spray. Set aside.
    • Cut each biscuit in half to double the amount of biscuit discs. Press each between the palms of your hand to flatten and gently pull the edges to stretch them out a bit. The goal is to get them wide enough to fit the width of your loaf pan. Set aside.
    • In a medium bowl, toss your diced apples in the lemon juice – this will keep them from turning brown (and adds a little zing). Add brown sugar, granulated sugar, cinnamon, vanilla, nutmeg, ginger and raisins (if desired). Stir to combine.
    • Pour your filling mixture into a medium saucepan and warm over medium heat. Stir occasionally until apples are soft and sauce starts to thicken, about 5 minutes. Remove from heat and let cool for a few minutes.
    • Hold loaf pan in one hand vertically and at a slight angle*, and place one of your biscuits at the bottom (flat against the side). Spoon about a tablespoon of the filling mixture on top of the biscuit, as much in the center as possible. Top with another biscuit and press the bottom and sides against the biscuit below it to help seal the filling and prevent it from leaking out the sides. Spoon another tablespoon of filling on top and continue this process until you’ve used all the filling and biscuits, finishing with a biscuit.
    • Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking until top of the loaf is browned, about 10-15 more minutes or until the top is golden brown and the insides are cooked through. You can check with a toothpick near the center of the loaf.
    • Let set in pan for 5-10 minutes, then remove from pan and place on a platter to finish cooling.

    Glaze

    • In a small bowl, combine powdered sugar, vanilla, butter and milk and stir briskly to combine. You want to be able to pour the glaze, so add more milk to thin it out if necessary.
    • Pour glaze over top of loaf in whatever way your little heart desires*. Serve slices warmed and enjoy!

    Video

    Notes

    • *I find that starting out with your loaf pan tilted inside a cereal bowl helps a lot. As you start assembling further up the pan, tilt the pan a little more and let some of the liquid drain into the bowl.
    • **If you’d prefer to use a spatula to spread it on, leave it at a slightly thicker consistency.
    • To reheat, just put the slices on a microwave safe plate and warm for 10 seconds.

    Nutrition

    Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Easy Apple Strudel
    • Homemade Apple Cinnamon Toaster Strudels
    • Easy Homemade White Bread
    • Apple Pie Energy Bites
    • Apple Crisp (for Two!)

    This post was originally published in September 2015 and was updated for clarity and new photos in October 2019.

    « Halloween Puppy Chow (Halloween Muddy Buddies)
    Chocolate Whoopie Pies »

    Reader Interactions

    Comments

    1. Jenelle

      September 30, 2021 at 8:19 pm

      5 stars
      This was so easy to make! Your instructions were super helpful and it was delicious. Great fall recipe!

      Reply
      • Leslie Kiszka

        October 01, 2021 at 7:50 am

        Yay, I’m so glad you like it!

        Reply
    2. Monemonkey.com

      October 08, 2019 at 4:13 am

      Mix the cut biscuits into the apple mixture, making sure to mix everything really well so the apple mixture is coating everything.  Spray a bundt pan generously with cooking spray and then pour the biscuit and apple mixture into the pan.  Bake at 350?F for 40-50 minutes or until the bread is baked through.  Once you remove from the oven invert the pan onto a plate while it is still hot so that all that gooey goodness doesn t stick to the pan.

      Reply
      • Leslie Kiszka

        October 08, 2019 at 8:16 am

        Thanks for sharing your take on my recipe!

        Reply

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

    SUMMER RECIPES

    • Stabilized Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad
    • Paleo Samoa Bars
    • Chocolate Chip Cookie Dough Ice Cream

    FAN FAVORITES

    • Stabilized Mascarpone Whipped Cream Frosting
    • The Perfect Banana Bread
    • Fluffernutter Cookies (Peanut Butter and Fluff)
    • Copycat Ruby Tuesday Pasta Salad

    Subscribe

    Get every new recipe delivered to your inbox, along with related recipe recommendations and monthly updates.

    My Favorite Thermometer

    ThermoWorks ChefAlarm

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • Meet Leslie
    • Work With Me
    • Servings of Reality

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2022 Stress Baking

    352 shares