Caramel Apple Grilled Mini Monkey Breads
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 303
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 24
- Sodium
- 374
- Total: 45 min
- Active: 45 min
Ingredients
6 tablespoons unsalted butter, melted
1/4 cup sugar, plus more for the muffin tin
One 16-ounce tube refrigerated biscuit dough
1 small Granny Smith apple, peeled, cored and diced
8 individually wrapped caramel candies, unwrapped
Directions
- Preheat a grill for indirect medium-high heat.
- Brush 8 cups of a 12-cup muffin tin with 2 tablespoons of the butter and sprinkle each one with some sugar until lightly coated. Separate the biscuits, cut each one into quarters and transfer to a large bowl. Add the apple to the bowl and then toss to combine with the remaining 4 tablespoons butter followed by the 1/4 cup sugar. Evenly divide the dough-apple mixture among the prepared muffin cups (about 4 pieces of dough per cup) and top with any butter and sugar left in the bowl. Press a caramel candy into the middle of each muffin cup and then firmly press everything into the bottom of the cup.
- Cover the muffin tin with foil and place on the indirect side of the grill. Cover and cook for 15 minutes, rotating halfway through. Uncover and continue to cook until bread is golden brown and cooked through, about 20 minutes more.
- Let cool in the tin for 5 minutes. Being careful of the hot caramel, use a spoon to scoop out each mini monkey bread to a serving platter. If the caramel has cooled too much and the bread sticks to the tin, put it back on the grill for 1 to 2 minutes.
Cook’s Note
If transporting to a tailgate or elsewhere, fill the muffin tin with the monkey bread, cover and keep cool in a cooler or refrigerator up to 6 hours before baking on the grill.