Recipes and Cooking Apple-Spiked Monkey Bread 4.2 (18) Fragrant with apples and spices, this rich and gooey pull-apart bread recipe assembles quickly with the use of refrigerated biscuits. A buttery rum sauce poured over the biscuits contributes the signature flavor of this easy monkey bread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2012 Print Share Share Tweet Pin Email Photo: Jenna VanGrowski Prep Time: 25 mins Slow Cook Time: 2 hrs Cool Time: 10 mins Total Time: 2 hrs 35 mins Servings: 14 Jump to Nutrition Facts Ingredients Nonstick cooking spray ¾ cup granulated sugar ¾ cup packed brown sugar 1 tablespoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 4 7.5 ounce can refrigerated biscuits (40 biscuits total) 1 ½ cup diced, peeled cooking apples ½ cup chopped pecans ½ cup butter, melted ⅓ cup rum or apple juice 1 teaspoon vanilla Directions Coat the inside of a 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In an extra-large bowl stir together granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle 2 tablespoons of the sugar mixture in the bottom of the prepared slow cooker. Set the remaining sugar mixture aside. Cut each biscuit into fourths. Add biscuit pieces, apples, and pecans to sugar mixture in the bowl, tossing to coat. Add coated mixture to slow cooker. Sprinkle with any remaining sugar mixture. In a small bowl stir together butter, rum, and vanilla; pour over biscuits. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a knife inserted in center comes out clean. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around the edge of slow cooker; transfer bread from cooker to a large serving platter. Spoon any topping and nuts that remain in cooker onto bread; cool slightly. Serve warm. Print Nutrition Facts (per serving) 372 Calories 18g Fat 47g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 372 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 18mg 6% Sodium 656mg 29% Total Carbohydrate 47g 17% Total Sugars 24g Protein 5g Vitamin C 0.6mg 3% Calcium 50.5mg 4% Iron 1.8mg 10% Potassium 141mg 3% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.