Apple Pie Monkey Bread

• 1/4 cups Light Brown Sugar
• 1/4 cups White Sugar
• 2 teaspoons Cinnamon
• 2 cans (16 Oz. Size) Refrigerated Biscuits
• 1 can (20 Oz. Size) Apple Pie Filling, Roughly Chopped
• FOR THE CARAMEL SAUCE:
• 1 cup Light Brown Sugar
• 3/4 cups Unsalted Butter, melted
• FOR THE VANILLA GLAZE:
• 3/4 cups Powdered Sugar
• 2 Tablespoons Heavy Cream Or Milk
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0F. Grease a 12-cup bundt pan with nonstick cooking spray. Set aside.
2. In a small bowl, combine brown sugar, white sugar, and cinnamon. Set aside.
3. Separate each biscuit and cut into quarters. Roll each biscuit piece into the cinnamon sugar mixture. Place about half of the biscuit pieces in the prepared bundt pan. Spoon about half of apple pie filling over biscuits. Top with remaining biscuit pieces, followed by rest of apple pie filling. Set aside.
4. To make the caramel sauce, add brown sugar and melted butter to a small bowl. Stir thoroughly to combine. Pour sauce over biscuits.
5. Bake for 30-32 minutes, or until biscuits are golden and slightly set in the center. If biscuits brown too quickly, loosely cover the top of pan with foil.
6. To make the vanilla glaze, add powdered sugar, heavy cream, and vanilla extract to a small bowl. Stir to combine. Drizzle over warm bread.
7. Serve immediately. Enjoy!

ubc, ubc, cinnamon, apple pie filling, caramel sauce, light brown sugar, butter, vanilla, powdered sugar, heavy cream, vanilla

Taken from tastykitchen.com/recipes/desserts/apple-pie-monkey-bread/ (may not work)