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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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 32 pieces


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
  • teaspoon ground ginger
  • ¼ cup raisins, chopped (optional)


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


Bread and Filling

  • Preheat oven to 350° F. Spray 9x5 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.


  • 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!



  • *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.


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
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