This is one of the best recipes that I have made! It’s a perfect breakfast treat with WAYYYYY less calories and fat than normal monkey bread. So indulge yourself!<3


-Cooking spray (with flour in it)

-3 cups apples, peeled and diced small

-2 tablespoons Truvia baking blend

-2 teaspoons cinnamon

-1/3 cup Kerrygold butter

-1/2 cup Truvia brown sugar

-2 teaspoon water

-1 teaspoon vanilla

-3 tablespoons Truvia baking blend

-2 teaspoon cinnamon

-2 (12 oz each) cans Pillsbury refrigerated buttermilk biscuits or Pillsbury Golden Layer
Buttermilk Flaky Biscuits (100 calories for each biscuit)


1. Preheat oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray.

2. In a microwave safe bowl, toss together chopped apples, 2 tablespoons sugar and 2 teaspoons cinnamon. Cook for 2 minutes to soften.

3. In the meantime, in a pan, melt butter, brown sugar, water and vanilla. Bring to a boil, turn heat to low and cook for 2 minutes. Stir often. Set aside.

4. In a large bowl, blend 3 tablespoons granulated sugar and 2 teaspoons cinnamon.

5. Quarter each biscuit from 1 package and roll each piece in about half the sugar/cinnamon mixture. Place biscuit pieces layered evenly in Bundt pan. Spoon ½ of cooked apples evenly over the biscuits. Spoon ½ of cooked sauce over the apples and biscuit pieces.

6. Quarter each biscuit from the 2nd package and roll each piece in remaining sugar/cinnamon mixture. Place these remaining biscuit pieces layered evenly in Bundt pan. Add remaining cooked apples evenly over top of biscuits. Spoon remaining ½ of cooked sauce evenly over apples and biscuit pieces.

7. Bake for 35 minutes. Remove from oven. Let sit for about 5 minutes. While still hot, carefully loosen sides and middle of pan. Invert onto a serving plate.

8. Serve warm.