Rich caramel sauce and diced apples give ordinary monkey bread a fall makeover. It makes a delicious and cozy breakfast for overnight guests.
This sticky ring of cinnamon-sugared sweet dough goes by many names – most famously Monkey Bread – but I’ve also heard it called puzzle bread, bubble bread, and Hungarian coffee cake. I don’t think it matters what you call it, because it’s the kind of delectable pull-apart bread that disappears so quickly it barely has a chance to be formally introduced.
This version is a recent favorite. Diced apples are fried in butter and brown sugar (yes!) which creates thick, rich caramel syrup that is drizzled over the dough pieces before baking. The end result is simply irresistible!
Plan ahead, because the dough needs to chill for at least 8 hours, or overnight. I think this makes a great breakfast for overnight guests, because you can make the dough one day ahead and then assemble the morning you’d like to serve it.
The caramel apple mixture is super easy to make, you pretty much just throw all the ingredients in a pan and cook until the apples are soft. You may peel the apple before you dice it, but I liked seeing little pieces of red peel speckled throughout the bread.
You’ll need about 40-ish dough balls. I think it’s easiest to roll the dough into a large rectangle, cut it into squares, and then roll the squares between your palms. Pro tip: cup your hands as if you were making meatballs as you roll the dough.
The dough rounds get dipped in warm melted butter, and then rolled in cinnamon-sugar. Dipping the dough in warm butter will help them rise faster.
Layer half of the dough balls into a large bundt pan.
Spoon half of the caramel apple syrup over the first half of the dough. Repeat these steps with the remaining dough and syrup.
Let the dough raise until well-puffed, and then bake until golden brown. The caramel apple sauce will be bubbly and hot – so be careful! It’s almost worth the burned fingers to pinch a morsel directly from the hot pan.
This bread is pretty turned out onto a cake stand, but in my experience, it barely makes it to a serving plate before pieces are pulled off one-by-one.