Bring cozy bakery magic home with these mini pull-apart monkey breads, baked with Scotty’s Everyday Biscuit Mix for that tender, buttery texture—without the carbs or gluten. Each little bundle is layered with warm cinnamon, fresh shredded apple, and a touch of lemon zest for brightness.
Once golden and bubbling, they’re finished with a rich Allulose & Monk Fruit caramel drizzle that sets into a glossy, irresistible glaze. Perfect for brunch, dessert, or a fall treat that feels indulgent but fits your everyday lifestyle.
✨ No sugar added. Gluten-free. Low net carb. 100% delicious.
Individual Apple Cinnamon Monkey Breads with Caramel Drizzle
Scotty
Rated 5.0 stars by 1 users
Servings
12
Prep Time
1 hour
Cook Time
1 hour
Bring cozy bakery magic home with these mini pull-apart monkey breads, baked with Scotty’s Everyday Biscuit Mix for that tender, buttery texture—without the carbs or gluten. Each little bundle is layered with warm cinnamon, fresh shredded apple, and a touch of lemon zest for brightness.
Once golden and bubbling, they’re finished with a rich Allulose & Monk Fruit caramel drizzle that sets into a glossy, irresistible glaze. Perfect for brunch, dessert, or a fall treat that feels indulgent but fits your everyday lifestyle.
✨ No sugar added. Gluten-free. Low net carb. 100% delicious.
Ingredients
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1 package Scotty’s Everyday Biscuit Mix
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2 sticks unsalted butter, divided
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¾ cup ice-cold water
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1¼ cups Scotty’s Everyday Allulose & Monk Fruit Sugar Replacement
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1 teaspoon ground cinnamon
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2 small or 1 large baking apple (about 8 oz; Pink Lady or Honeycrisp recommended)
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Finely grated zest of 1/2 medium lemon
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1 cup Scotty’s Everyday Allulose & Monk Fruit Sugar Replacement
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¼ cup heavy cream
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2 tablespoons unsalted butter
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1 teaspoon Scotty’s Everyday Vanilla Extract
For the Apple Cinnamon Monkey Breads
For the Caramel Drizzle
Directions
Instructions: Apple Cinnamon Monkey Bread
Preheat oven to 400°F. Grease a 12-cup muffin tin lightly with butter or nonstick spray.
Melt 1 stick of butter and allow it to cool slightly.
In a bowl, combine 1¼ cups of the Allulose & Monk Fruit sweetener with 1 teaspoon cinnamon and ¼ teaspoon salt. Reserve 2 tablespoons of this mixture for the apple filling.
Prepare the Scotty’s Everyday Biscuit Mix according to package instructions using the remaining 1 stick of cold butter and ¾ cup ice water.
After the final fold, roll or press dough into a 6” × 8” rectangle. Cut into 1-inch squares and gently roll each into a ball (48 pieces).
Dip each dough ball in the melted butter, then roll in the cinnamon-sugar mixture, coating all sides evenly.
Place 4 coated dough balls into the bottom of each muffin cup.
Peel, core, and grate the apple using the large holes of a box grater. Squeeze out excess liquid using your hands or cheesecloth. Mix grated apple with the reserved 2 tablespoons of cinnamon-sugar mixture and the lemon zest.
Divide the apple mixture evenly over the dough in each muffin cup, tucking bits between the dough balls.
Bake for 20 minutes, or until golden brown and firm to the touch.
Remove from oven and let cool in the pan for 15 minutes before removing.
Instructions: Caramel Drizzle
In a medium saucepan, combine 1 cup Allulose & Monk Fruit sweetener and ¼ cup heavy cream over medium heat, stirring constantly.
Continue stirring until the mixture thickens and turns a medium amber caramel color (about 6–8 minutes). Tip: Allulose browns more slowly than sugar — check color after bubbles subside.
Remove from heat. Stir in 2 tablespoons butter and 1 teaspoon vanilla extract until smooth.
Let caramel cool until thickened enough to drizzle without running on parchment paper (about 10 minutes).
Remove the mini monkey breads from the muffin tin and drizzle each generously with caramel. Allow caramel to set slightly before serving.
Optional Enhancements
Add crunch: Sprinkle finely chopped pecans or walnuts on top before baking.
Make-ahead tip: Bake ahead, store covered at room temperature, and warm briefly before drizzling.
Extra flavor: Add ¼ teaspoon nutmeg or apple pie spice to the cinnamon mixture for depth
