• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breads » Sweet Rolls

    Overnight Apple Fritter Monkey Bread

    December 9, 2013 by Melissa Griffiths 51 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Featured Image for post Overnight Apple Fritter Monkey Bread

    An irresistible monkey bread loaded with caramelized apples in a brown sugar cinnamon syrup and dripping with a light glaze.

    Today’s recipe is one I developed for Red Star Yeast to share on their website. I love making yeast breads and sweet rolls this time of year. The smell of cinnamon bread baking is intoxicating.

    For years my mom made Monkey Bread on Christmas morning. She put it together the night before, so it was ready to pop in the oven Christmas morning. The first year after I lost her I made my first Overnight Monkey. Last year, I changed it up and made Overnight Pumpkin Monkey Bread with Maple Cream Cheese Icing.

    Apple-Fritter-Monkey-Bread-Collage-Barbara-Bakes

    This year’s version, Overnight Apple Fritter Monkey Bread, may be my favorite yet. I added caramelized apples to the dough to create an apple fritter monkey bread. You caramelize the apples before adding them to the dough, so they’re sweet and tender.

    It’s easy to turn yeast bread recipes in to overnight recipes. Red Star Yeast has a Postpone Baking section on their website to help you turn your favorite recipe in to an easy to make overnight recipe.

    Overnight Apple Fritter Monkey Bread perfect for Christmas morning @BarbaraBakes.com #recipe #Christmas

    Monkey Bread is also known as Bubble Bread or Pull Apart Bread.  It’s irresistible little bites of sweet, cinnamon bread kind of like getting the best part of a cinnamon roll, the ooey, gooey middle in every bite.

    Featured Image for post Overnight Apple Fritter Monkey Bread
    Print Recipe Pin Recipe
    No ratings yet

    Overnight Apple Fritter Monkey Bread

    Cook Time35 mins
    Total Time35 mins
    Course: Sweet Rolls
    Servings: 8 -10 servings
    Author: Barbara Schieving

    Ingredients

    Caramelized Apples

    • 3 Fuji or other apples peeled, cored, and cut into ¼ inch pieces
    • 2 tablespoons sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon unsalted butter

    Dough

    • 1 cup milk
    • ⅓ cup unsweetened apple juice
    • ¼ cup granulated sugar
    • 2 teaspoons salt
    • 2 tablespoons unsalted butter
    • 3 –4 cups bread flour
    • 2 ¼ teaspoons 1 package active dry yeast

    Brown Sugar Coating

    • 1 cup packed light brown sugar
    • 2 teaspoons ground cinnamon
    • ½ cup 1 stick unsalted butter, melted

    Glaze

    • ½ cup powdered sugar
    • 2 teaspoons milk
    • ½ teaspoon vanilla

    Instructions

    • Caramelized apples: In a large bowl, combine apples, sugar, cinnamon, and lemon juice. Melt the butter in a sauté pan over medium heat. Add the apple mixture and sauté until apples are softened and all the liquid is evaporated. Spread in a thin layer on a baking sheet to cool to room temperature.
    • In microwave safe bowl, heat milk, apple juice, sugar, salt and butter to 120° to 130°. Stir to dissolve sugar.
    • Mix 2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the heated liquid mixture. Beat on medium speed for 3 minutes.
    • Switch to the dough hook, gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is smooth.
    • Scrap the dough off the dough hook in to the bowl and add the cooled apples. With the dough hook, knead the apples in to the dough, adding more flour as necessary to form a soft, slightly sticky dough.
    • Turn dough onto lightly floured counter and knead briefly to form a round ball. Coat a large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and rise in a warm place until dough doubles in size, about 2 hours.
    • Butter a 12-cup Bundt pan with non stick cooking spray.
    • Make brown sugar coating: Mix brown sugar and cinnamon together in a small bowl. Place melted butter in second bowl. Set aside for the sugar coating.
    • Punch down the dough and pat into an 8-inch square on a flour surface. Using a bench scraper or knife, cut dough into 64 pieces. (I used a pizza cutter.) With floured hands, roll each dough piece into a ball.
    • Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering the dough balls to build layers.
    • Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight.
    • Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and begin to rise. (It will rise a little in the refrigerator overnight.)
    • Preheat oven to 350°. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
    • For the glaze: whisk powdered sugar, milk and vanilla in small bowl until smooth. Drizzle glaze over the top and sides of the bread. Serve warm. (I like to put the glaze in a Ziploc and snip off the corner. To drizzle glaze on top.)

    Notes

    Tip: Heat up your dryer for five minutes, turn it off and put your bundt pan inside the dryer for faster raising.

    Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own.  You can also find Red Star Yeast on Facebook, Twitter and Pinterest.

    Collage of Overnight-Apple-Fritter-Monkey-Bread-Barbara-Bakes

    Pin
    Share
    Tweet
    « Introducing Hershey’s Spreads
    Whole Wheat Pepperoni Pretzel Knots »

    Filed Under: Sweet Rolls Tagged With: Breakfast, Christmas, yeast bread

    Reader Interactions

    Comments

    1. Milton

      May 16, 2020 at 9:11 am

      we found that the apples should be quite small – almost diced, and this works better with the dough.   We didn’t get it completely done on first try, therefore although top balls were done, the bottom did not stick together and were doughy.   We put it back in the pan – they never came together but it was good enough, we are thinking with some tweaking this might be quite good. We also found that there was intense caramelization in the bottom of pan (which would be top of bread).     We upped the cinnamon for the apples as we like a stronger cinnamon taste (we may also use an apple spice next time).  

      Reply
    2. Lisa

      March 23, 2020 at 10:50 am

      Hi, I’m from Germany, and I made this yummie cake just now – it’s now in the fridge. It looks already mouthwatering!! First thing tomorrow morning will be let it rise once more and pop it in the oven.
      My question is: how do you eat the cake when it’s done? Do you tear the segments apart or do you cut it like a usual cake? (I have never seen nor eaten monkey bread)
      Thanks for sharing a great recipe and best regards from Germany

      Reply
      • Barbara Schieving

        March 23, 2020 at 10:53 am

        Hi Lisa – how fun that you made it and will enjoy it in the morning. You eat it like a pull-apart bread and tear the segments apart to eat it. Enjoy!

        Reply
    3. Lucy

      September 14, 2017 at 7:33 am

      Just wondering if I make this the day before will it need to be cooked earlier in the day the next day. I’m planning on making it but it’s for tomorrow evening. Wasn’t sure if the yeast will drop if it’s left in the fridge too long. 

      Reply
      • Barbara Schieving

        September 15, 2017 at 5:16 am

        Hi Lucy – I haven’t tried it, but it should be fine. I’ve done bread dough in the fridge for 5 days and it rises beautifully when baked.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Welcome!

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. I also post my adventures in the kitchen, as well as great family meals. Thanks for stopping by!

    Learn More »

    Footer

    ↑ back to top

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.