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Mini Apple Pie Spiced Monkey Breads

Ingredients

  • Apple Filling
  • 1/4 cup (60 ml) salted butter
  • 1 large Granny Smith apple, peeled and finely diced
  • 1/2 tsp (2 ml) Club House Apple Pie Spice
  • Monkey Bread
  • 1 cup (250 ml) packed brown sugar
  • 1 tbsp (15 ml) Club House Apple Pie Spice
  • 1 can (340 g) prepared country style biscuits (10 biscuits)
  • 1/2 cup (125 ml) salted butter, melted
  • Icing
  • 1 cup (250 ml) icing sugar
  • 1/2 tsp (2 ml) Club House Pure Vanilla Extract
  • 2 tbsps (30 ml) milk, approx

Directions

  1. Preheat oven to 350°F (180°C). Place 10 cupcake liners in a muffin pan.
  2. Apple filling: In small skillet, melt butter over medium-high heat; add apples and apple pie spice. Cook, stirring occasionally, until apples have softened, 3 to 5 minutes. Transfer to bowl; set aside.
  3. Monkey bread: In medium bowl, combine brown sugar and apple pie spice; set aside.
  4. Cut each biscuit into 6 equal pieces. Place melted butter in small bowl; dip each piece biscuit into melted butter then roll in brown sugar and spice mixture to coat. Place 3 pieces biscuit in each cupcake liner; top with 1 tbsp (15 mL) apple filling, then 3 more pieces biscuit. Repeat with remaining biscuits and apple filling to make 10 monkey breads.
  5. Bake in preheated oven for 15 to 20 minutes or until golden brown and no longer doughy in centre. Let cool in pan on rack for 15 minutes.
  6. Icing: Meanwhile, in bowl, combine icing sugar and vanilla with 1 tbsp (15 mL) of the milk until smooth, adding more milk, 1 ½ tsp (7 mL) at a time and up to 1 tbsp (15 mL) more, if needed, to make a thin glaze. Drizzle all over cooled monkey breads.
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Related Recipes

Mini Apple Pie Spiced Monkey Breads

Ingredients

  • Apple Filling
  • 1/4 cup (60 ml) salted butter
  • 1 large Granny Smith apple, peeled and finely diced
  • 1/2 tsp (2 ml) Club House Apple Pie Spice
  • Monkey Bread
  • 1 cup (250 ml) packed brown sugar
  • 1 tbsp (15 ml) Club House Apple Pie Spice
  • 1 can (340 g) prepared country style biscuits (10 biscuits)
  • 1/2 cup (125 ml) salted butter, melted
  • Icing
  • 1 cup (250 ml) icing sugar
  • 1/2 tsp (2 ml) Club House Pure Vanilla Extract
  • 2 tbsps (30 ml) milk, approx

Directions

  1. Preheat oven to 350°F (180°C). Place 10 cupcake liners in a muffin pan.
  2. Apple filling: In small skillet, melt butter over medium-high heat; add apples and apple pie spice. Cook, stirring occasionally, until apples have softened, 3 to 5 minutes. Transfer to bowl; set aside.
  3. Monkey bread: In medium bowl, combine brown sugar and apple pie spice; set aside.
  4. Cut each biscuit into 6 equal pieces. Place melted butter in small bowl; dip each piece biscuit into melted butter then roll in brown sugar and spice mixture to coat. Place 3 pieces biscuit in each cupcake liner; top with 1 tbsp (15 mL) apple filling, then 3 more pieces biscuit. Repeat with remaining biscuits and apple filling to make 10 monkey breads.
  5. Bake in preheated oven for 15 to 20 minutes or until golden brown and no longer doughy in centre. Let cool in pan on rack for 15 minutes.
  6. Icing: Meanwhile, in bowl, combine icing sugar and vanilla with 1 tbsp (15 mL) of the milk until smooth, adding more milk, 1 ½ tsp (7 mL) at a time and up to 1 tbsp (15 mL) more, if needed, to make a thin glaze. Drizzle all over cooled monkey breads.