Monkey Bread with Apple Strudel

Soft biscuits bursting with sliced apples, sugar, and cinnamon and topped with a sweet icing frosting are a German twist on the traditional monkey bread. Combine it with Homemade Apple Cinnamon Toaster Strudels, Apple Cider Donuts, and Paleo Apple Galette with Maple Drizzle!

Monkey bread is tasty, filling, and smells wonderful. But it’s a disaster. And now your glass is sticky because your hands are all sticky and you attempt to take up a glass of milk.

Then you take up a napkin to wipe your hands and glass, and your hands are plastered to the napkin, which is coming apart and clinging to your fingers.

And then you have to go wash your hands before you can eat the rest of it, and by the time you come back, someone has taken the remainder of your monkey bread because you took too long.

[deep inhalation]

This is not the case with apple strudel (stay with me on this one). I eat apple strudel with a fork or spoon since I eat large servings in one sitting and it always comes with a dollop of vanilla ice cream.

It would be tough and uncomfortable to eat ice cream with my hands. So it’s silverware.

So I reasoned that combining apple strudel and monkey bread would give me an excuse to eat it with a fork and not be criticized. I also reasoned that if I cooked it in a loaf pan rather than a tube pan, it would be simpler to break apart since there would be slices rather than small cubes to pry apart.

I decided to take the easy way out and simply grab a can of biscuits and the ingredients for the filling of my apple strudel.

Making apple strudel monkey bread

Is there ever going to be a moment when opening a can of biscuits doesn’t make me want to vomit? I imagined by my 30s, I’d get beyond my fear of a can of pastry dough.

First, we need to prep the biscuit dough:

1) Take all of the biscuits from the cans and cut each one in half. If you’re using the flaky kind, you may be able to just split them in two with your fingers.

2) and 3) Carefully stretch and pull each half-biscuit circle to about the width of the loaf pan. They’ll be around double their previous size.

4) The result will be a large pile of spread out biscuits. You may arrange them into a strange cookie dough tower or put them out on a flat table.

Next we need to prep the apples:

1) Core and dice each apple separately.

2) To prevent browning, toss the chopped apples in a medium bowl with freshly squeezed lemon juice.

3) Combine the light brown sugar, granulated sugar, cinnamon, vanilla, nutmeg, and ginger in a mixing bowl.

or mix with a stir. 4) Flip a coin and

Now we’re going to cook the apples:

1) Place the apples in a medium pot.

2) Heat on medium, stirring periodically.

3) and 4) The apples will have softened and released their juices after around 5 minutes. Remove from the fire and set aside to cool so the sauce can thicken.

And now, assemble!

1) I’ve discovered that beginning with your loaf pan (sprayed with nonstick spray) tilted within a cereal bowl works well!

2) Begin with a biscuit round, then a spoonful of apple filling, and continue in this manner all the way down the pan (finishing with a biscuit round). As you go up the pan, tilt the pan slightly more to allow some of the liquid to drain into the bowl.

3) Pour any remaining liquid over the completely constructed bread before placing it in the oven.

4) 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. Check the bread with a toothpick towards the middle.

And there you have it! A loaf of apple strudel monkey bread that has been fully cooked. Isn’t it lovely?

The surface will be golden brown and crunchy, but the insides will be soft and packed with mouthwatering apple cinnamon taste.

And, in my opinion, no apple strudel is complete unless it is topped with an icing glaze, so that must happen.

Making the easy vanilla icing

Powdered sugar, softened butter, vanilla extract, and milk will be combined in a small bowl until smooth.

If you need to add additional milk to make it pourable on top of the bread, simply add a small bit at a time, whisk to blend, and check the consistency.

Drizzle it over the bread to thoroughly coat it. If you want to spread it with a spatula, leave it at a little thicker consistency.

Because, frankly, how could you refuse that drizzle? You just cannot.

That is the answer you cannot provide.

Now start taking it apart and diving in!

When served warm, it smells just like apple strudel and tastes exactly like it. Ooey, gooey apples dusted with cinnamon sugar and drizzled with vanilla icing.

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

Its so. freaking. good.

I guarantee you won’t miss the traditional crisp strudel dough crust. Grab another piece before you let the others dig in. I’m not going to tell.

Yeah, by all means, take the whole dish and shut yourself in the pantry to finish it.

I’m certain you deserve it.

Apple Strudel Monkey Bread

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Prep Time: 20mins
Cook Time: 1hr
Total Time: 1hr40mins
Servings: 32pieces
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


A German take on the classic monkey bread – soft biscuits oozing with diced apples, sugar and cinnamon and topped with a sweet icing glaze.


  • 9-by-5-inch loaf pan
  • blending bowls
  • Small saucepan
  • Foil made of aluminum


Bread and Filling

  • 2 cans flaky buttermilk biscuits or homestyle biscuits
  • 2 big or 3 medium apples, diced (I like using Cortlands)
  • 1 teaspoon lemon juice
  • a cup of light brown sugar
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 tsp ground nutmeg
  • 1 teaspoon ginger powder
  • sliced cupraisins (optional)


  • 1 cup of powdered sugar
  • 1 tablespoon softened butter (borderline melted)
  • 1 teaspoon milk, plus more as required
  • 1 tsp pure vanilla extract


Bread and Filling

  • Preheat the oven to 350 degrees Fahrenheit. Coat a 95-inch loaf pan with nonstick frying spray. Set aside.
  • To double the number of biscuit discs, cut each biscuit in half. Press each between your hands to flatten and gently lift the edges to spread them out. The idea is to make them broad enough to fit your loaf pan. Set aside.
    2 cans flaky buttermilk biscuits or homestyle biscuits
  • a cup of raisins
    8 teaspoon ginger powder, 14 teaspoon nutmeg powder 1 teaspoon pure vanilla essence, 14 cup light brown sugar, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon 1
    Toss the chopped apples in the lemon juice in a medium bowl to prevent them from browning (and adds a little zing). Combine brown sugar, granulated sugar, cinnamon, vanilla, nutmeg, ginger, and raisins in a mixing bowl (if desired). To blend, stir everything together.
    1 tablespoon lemon juice, 2 big apples or 3 medium apples
  • Warm the filling ingredients in a medium saucepan over medium heat. Stir periodically for 5 minutes, or until apples are tender and sauce begins to thicken. Take from the fire and let aside for a few minutes to cool.
  • Place one of your biscuits in the bottom of the loaf pan while holding it upright and at a small angle* (flat against the side). Put approximately a spoonful of the filling mixture on top of the biscuit, concentrating it as much as possible in the middle. Cover with another biscuit, pressing the bottom and sides against the one underneath it to help seal the filling and keep it from spilling out the sides. Put another spoonful of filling on top and repeat until all of the filling and biscuits have been used, concluding with a biscuit.
  • Bake for 45 minutes, covered with aluminum foil. Uncover and continue baking for another 10-15 minutes, or until the top of the loaf is golden brown and the insides are cooked through. Check the bread with a toothpick towards the middle.
  • Let to cool in the pan for 5-10 minutes before removing to a dish to finish cooling.


  • 2 tsp pure vanilla extract

    In a small mixing bowl, whisk together the powdered sugar, vanilla, butter, and milk. You want to be able to pour the glaze, so add extra milk as needed to thin it down.
    1 cup powdered sugar, 1 tablespoon butter, 1 teaspoon milk, 1 teaspoon vanilla

  • Drizzle glaze over the top of the loaf in whichever manner your little heart desires*. Serve warm slices and enjoy!


  • *I’ve discovered that beginning with your loaf pan inverted within a cereal bowl works well. As you go up the pan, tilt the pan slightly more to allow some of the liquid to drain into the bowl.
  • **If you want to spread it with a spatula, leave it at a little thicker consistency.
  • Just place the slices on a microwave-safe dish and warm for 10 seconds.

Nutrition Facts

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

This piece was initially published in September 2015 and was modified in October 2019 for clarification and additional photographs.


What pastry is apple strudel made from?

What kind of pastry is used to make apple strudel? The dish is traditionally created with soft’strudel dough,’ which is hand-stretched into paper-thin sheets. But for our version, we’ve made things easier by using store-bought filo dough, which is the closest in consistency.

Why do you call monkey bread monkey bread?

Monkey bread derives its name from the way it’s eaten: by taking off portions of buttery, gooey dough with your fingers, much like a monkey grooming his friend (which is actually a weird thing to name a food after, if you really think about it.)

What national dish is apple strudel?

Together with Wiener Schnitzel and Tafelspitz, apple strudel is considered the national dish of Austria. Strudel (pron. shtrudl in Yiddish) is also connected with Ashkenazi Jewish cuisine, notably that of German, Swiss, and Austrian Ashkenazi Jews.

What is German apple strudel made of?

Filo dough from the Middle East and the Near East. Apple strudel is a classic German and Austrian delicacy that consists of chopped apples, cinnamon, and sugar folded up in a thin, flaky crust. It has its beginnings in the Austro-Hungarian empire, while the dough style is most likely an outgrowth of phyllo dough.

What is the difference between streusel and apple strudel?

Strudel and streusel are two separate forms of dessert that are sometimes confused owing to their similar names. Thin sheets of dough wrap around the contents of an apple strudel, while streusel is a crumbly sweet topping of sugar, flour, and butter that is typically placed over pies and cakes.

What is the difference between strudel and phyllo dough?

Even a novice like me can detect the difference: handmade strudel pastry is soft and elastic, while filo is brittle and papery. While both are generously coated with melted butter before baking, the Leiths version has a significantly deeper flavor.

When should I eat monkey bread?

It’s usually offered for breakfast or as a snack, but it’s also popular during fairs, festivals, and family reunions like Christmas or Easter. It’s prepared using a sweet, soft, cake-like dough. It’s smeared with melted butter, cinnamon, and sugar before being baked.

What pans can you use for monkey bread?

Monkey bread may be baked in a Bundt pan, tube pan, or loaf pan. Personally, I like to use a tube pan or Bundt pan since the tubular design enables hot air to move up into the center of the bread, ensuring that all of the pieces are cooked.

Why is my monkey bread raw in the middle?

For the following causes, your bread may be undercooked or unbaked on the inside: Since your oven was overheated, the exterior of the bread baked quicker than the interior. You took your bread out of the oven too soon. You did not allow the dough to come to room temperature before baking it.

Do you eat apple strudel hot or cold?

Strudel may be eaten cold or hot. We suggest heating strudel before serving to crisp up the dough and reheat the contents somewhat. Sprinkle with powdered sugar and serve with whipped cream or vanilla ice cream (or any flavor you like).

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