Apple Pie Monkey Bread Minis

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Apple Pie Monkey Bread Minis

Course Dessert
Servings 12


  • 1 1/2 cups self-rising flour or 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/2 tsp salt
  • 1 1/2 cups Greek yogurt

For the Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar
  • 2-3 tsp cinnamon

For the Apple Pie Maple Caramel Topping:

  • 2 apples diced (peeled if desired)
  • 1/4 cup melted butter
  • 1/2 cup coconut sugar or brown sugar
  • 2 tbsp maple syrup

For the Simple Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tbsp milk


  • Preheat your oven to 375°F. Give a standard-sized muffin tin a good spray with nonstick cooking spray.
  • Drop a small handful of chopped apples into the bottom of each muffin well and set it aside.
  • In a medium bowl, mix the self-rising flour and Greek yogurt until a dough forms.
  • In a separate bowl, combine the granulated sugar and cinnamon for the cinnamon sugar coating.
  • Divide the dough into 1-2 tsp-sized balls, shaping them with your hands. Roll the balls in the cinnamon sugar mixture until completely covered. Repeat until the dough is used up.
  • Place the dough balls into each muffin well with the diced apples (fitting about 3 small balls in each well).
  • Now, let’s make the maple caramel topping. Mix melted butter, brown sugar, and maple syrup in a small bowl.
  • Drizzle the maple caramel topping over the dough balls in each muffin section.
  • Bake for 20-23 minutes or until the tops are golden brown and the caramel is bubbly.
  • While baking, whisk together the ingredients for the simple glaze in a small bowl.
  • Once the mini monkey breads are out of the oven, let them cool for 10 minutes, then run a knife along the edges and invert the pan onto a piece of parchment paper.
  • Drizzle the glaze on top, and serve these delightful treats warm. Enjoy the taste of fall in every bite!

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