Apple Cinnamon Skillet Monkey Bread

Some of you wonderful readers recently introduced me to the blog, Picky Palate.  The first post I saw there was Peanut Butter and Jelly Skillet Monkey Bread.   Heavens to Murgatroyd!  That looks delish!  And you know how I love peanut butter.

But as I read the recipe, the words “jelly of your choice” caught my attention and all I could think of was apple jelly.  Which pairs perfectly with cinnamon and brown sugar.  So I took the original recipe and did a bit of tweaking to come up with this:

Here’s what you’ll need:

Apple Cinnamon Skillet Monkey Bread
Ingredients
  • ¼ cup butter
  • ¼ cup brown sugar
  • ½ tsp. cinnamon
  • 1 tube refrigerated biscuits
  • ½ cup apple jelly
Instructions
  1. Melt the butter in a small bowl.
  2. Stir the brown sugar and cinnamon together.
  3. Cut the biscuits into 4 pieces each.
  4. Pour the melted butter in a gallon size zip top bag.
  5. Add the biscuit pieces and gently squish to coat them with butter.
  6. Pour in the brown sugar and flip the bag to coat the pieces of biscuit with the sugar.
  7. Spray a 9″ or 10″ iron skillet with cooking spray.
  8. Dump the biscuit pieces into the skillet and arrange in a single layer.
  9. Warm the apple jelly, till it thins. Pour over the top of the biscuits.
  10. Bake at 350 for about 20 minutes.

Devour with a glass of milk.

They scraped the pan clean!

I still want to try Picky Palate’s Peanut Butter version.  I also thought about making it with peach preserves.  Mmmm…

What kind of flavor would you make?

 

 

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Comments

  1. Monkey Bread is one of those things that I cherished in my childhood and only recently re-discovered. It’s so irresistible, I find myself wanting to make it again and again. This sounds like an amazing variation – and I’ve got some apple jelly in the fridge! But the peanut butter recipe is also calling my name. There’s just too much deliciousness going around to decide! Thanks for sharing this recipe!

  2. I think peach would be amazing–but I also bet a berry {strawberry or raspberry} would be fabulous!

  3. These sound awesome! I want to try both yours and hers! She is the queen of PB&J creations!

  4. Oh, yummmm! A Sunday school teacher used to make something like this each week for my son’s 7th grade class, but it involved orange marmalade. How do you think that would work for this?

    I think I’m going to post this link over on my Facebook page! :-)

  5. I think yours looks even better than the original. I don’t usually eat jelly but this I want to try.

  6. Where or where did you get your ADORABLE measuring cups and spoons??? Love em!

    • Amy, the measuring cups are from Pier One. They aren’t super accurate, but they look good in pictures. The spoons are from Anthropologie and they are accurate.

  7. Wow this looks sooooo! good. I just happen to have several cans of biscuits that I picked up for 50 cents a can. I am going to make this today. Maybe a Nutella and raspberry jam combination would be good. If you have apple jelly left over, you might like to try this pork roast recipe. This was the national winner in a Better Homes & Gardens magazine contest many years ago. The winner was from my home town. I also make this with pork shoulder/butt roast and generally double the sauce ingredients.

    RIO GRANDE PORK ROAST

    1 (4 to 5 lb) boneless pork loin roast, rolled and tied
    1/2 tsp salt
    1/2 tsp garlic powder
    1/2 tsp chili powder
    1 cup apple jelly
    1 cup ketchup
    2 tbs vinegar
    1 tsp chili powder
    1/2 cup crushed corn chips

    Rub roast on all sides with salt, garlic salt, and 1/2 tsp chili powder. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch fat. Bake at 325 degrees F. for 2 hours or until thermometer registers 165 degrees F. Combine jelly, ketchup,, vinegar, and 1 tsp
    chili powder in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Brush roast with jelly mixture. Sprinkle with corn chips. Return to oven; bake at 325 degrees F. for 10 to 15 minutes or until thermometer registers 170 degrees F. Serve with sauce.

  8. Arminta says:

    I made this earlier this week, and my pan looked just like yours! Excellent! Great for dessert, or breakfast, if by some miracle, there are any leftovers for the next morning! My 10 year old declared them the best dessert she’d ever had! ☺

  9. I made this this morning. I don’t have a cast iron skillet and learned the hard way that when you say “a single layer,” you MEAN it. Deeper than that takes a lot longer to cook! (Despite my less-than-success, it tasted GREAT!)

  10. Hello,

    I’m sure this is a dumb question but I have to ask anyway. The picture looks like there is a biscuit on top also. After add the jelly do we put a biscuit on top before baking? Also I do not have a iron skillet can i just use a Pyrex dish?

  11. Froggie229 says:

    What if you don’t have an iron skillet?

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