Apple Cinnamon Monkey Bread is a pull-apart dessert made from quartered biscuit dough coated in vanilla protein powder and cinnamon, layered with spiced apples, and baked in a loaf pan. It delivers fall flavors with high-protein macros using sugar substitutes.
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Preheat your oven to 350°F (175°C) and grease a loaf pan.
Cut each biscuit from the dough into quarters.
In a large zip-top bag, combine the biscuit pieces, vanilla protein powder, and about half of the ground cinnamon.
Seal the bag and shake well until all the dough pieces are evenly coated.
In a separate mixing bowl, combine the chopped apples, brown sugar substitute, and the remaining ground cinnamon. Stir to combine.
Layer half of the coated biscuit pieces in the bottom of the prepared loaf pan.
Top the dough with half of the apple mixture.
Repeat the layers with the remaining dough and apple mixture.
Bake for 30-35 minutes, or until the top is golden brown and the dough is cooked through.
While the monkey bread is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar substitute and milk until smooth.
Allow the monkey bread to cool in the pan for about 5-10 minutes before inverting it onto a serving platter.
Drizzle the glaze over the warm monkey bread and serve immediately.
Store covered at room temperature up to 2 days, or wrap and refrigerate up to 4 days. Reheat wrapped in foil at 350°F for 10–12 minutes until warm.
zip-top bag · loaf pan
Yes, you can assemble the loaf pan up to 4 hours ahead, cover it, and refrigerate. Bake as directed, adding 2–3 minutes to the baking time if starting from cold.
You can omit it, but the protein content will be lower. Alternatively, use unflavored protein powder or add 1 tablespoon of vanilla extract to the cinnamon coating.
Bake for 30–35 minutes until the top is golden brown and the dough is cooked through. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
A loaf pan is recommended for this recipe's proportions. A 9-inch round cake pan will also work; reduce baking time by 2–3 minutes and check for doneness early.
No, but it adds sweetness and moisture. The recipe works without it if you prefer a less sweet final result.
