Caramel Apple Monkey Bread (Dairy-Free)
OOey Gooey Caramel Apple Goodness! This dairy-free monkey bread gets a wonderful fall spin with caramel apple. Monkey bread was the breakfast my aunt always made us after cousin sleepovers, so I had to give it a holiday makeover. This is a fun family fall recipe packed with flavor and love!
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 311 |
| Fat: | 14 g |
| Carbohydrates: | 51 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 237 mg |
| Fiber: | 1 g |
| Sugars: | 43 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 whole1 whole1 whole Refrigerator Biscuit Dough, canned biscuit dough
- 0.5 cup0.5 cup0.5 cup Cane Sugar
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Apple Pie Spice
- 2 whole2 whole2 whole Honeycrisp Apples, (or granny smith!) diced
- 4 Tbsp4 Tbsp4 Tbsp Vegan Buttery Spread, melted
- 0.5 cup0.5 cup0.5 cup Brown Sugar
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut your biscuits into 1/8ths so each little refrigerator biscuit makes 8 triangles. So you'll get about 64 triangles of dough, and roll each into a ball.
- Roll each ball into a mixture of your cane sugar and apple pie spice.
- Layer each into a greased loaf pan. Alternate layers of biscuit balls and diced apples.
- Once you've filled the loaf pan, combine your melted butter and brown sugar to form a sauce.
- Pour sauce over biscuits and apples.
- Bake at 350 Degrees F for 20ish minutes or until golden brown and cooked through.
- Let cool a few minutes before devouring!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.