No, this may not the prettiest dessert in the galaxy, but what it lacks in presentation, it more than makes up for in sticky, gooey, pull-apart deliciousness.

Video: How to Make Caramel Apple Monkey Bread

Many recipes for monkey bread use with biscuit dough for the base. But while I have zero issues with biscuit dough, in my imagination monkey bread is always a yeasted affair. Specifically, pillowy balls of dough spackled together with plenty of sticky cinnamon-sugar. I use an enriched yeast dough, meaning one made with milk and butter so it’s extra decadent. It can be left to rise on the counter for an hour before shaping and baking, OR you can pop it into the refrigerator for a slow, overnight rise. For more information on which apple varieties are best for baking, check out our Guide to Apples. Personally, I love letting the dough slowly rise in the fridge because I find the flavor has more depth and the dough is super easy to work with after it’s been chilled. This said, sometimes you just need to have your monkey bread NOW! What really takes this monkey bread to the next level are the cinnamon-spiced apples layered between the pieces of dough and the apple cider caramel sauce that gets drizzled over everything. The result is a golden tear-and-share bread loaded with bits of tender spiced apples and lots of gooey caramel. This bread is best the day it’s made, so be sure to invite some friends over to help you eat it!

1 1/4 cups (237ml) whole milk, warmed (not hot) 2 teaspoons active dry or instant yeast 1/4 cup (50g) sugar, divided 4 cups (560g) all-purpose flour 1 1/2 teaspoons kosher salt 3 tablespoons (42g) unsalted butter, melted

For the apples:

1 tablespoon (14g) unsalted butter 1 medium sweet-tart apple, peeled and diced (about 1 1/2 cups; I used Honeycrisp) 1/4 teaspoon ground cinnamon Pinch kosher salt

For the caramel sauce:

1 cup (200g) sugar 1/2 cup plus 2 tablespoons (118ml) apple cider, divided 2 tablespoons (28g) unsalted butter 1/2 teaspoon salt 2 tablespoons heavy cream

To assemble:

1/2 cup (56g) unsalted butter 1 cup (200g) sugar 1 1/2 teaspoons ground cinnamon

In the bowl of a stand mixer fitted with the dough hook, whisk together the remaining sugar, flour, salt, 3 tablespoons of melted butter. Add the yeast-milk mixture. Mix on low speed until a shaggy dough forms, then turn the mixer up to medium-low and knead for 10 minutes (set a timer!). When done, the dough should form a ball and spring back when you poke it. Continue to boil (without stirring!) until the sugar turns a deep golden caramel color, 320F to 330F. Remove from the heat and stir in the butter, followed by the salt, cream, and remaining 2 tablespoons of cider. Whisk until smooth. (Caramel sauce can be cooled and refrigerated for several days; warm briefly in the microwave or on the stovetop, until it’s a “drizzle” consistency, before assembling.) Tear off walnut- or golf ball-sized pieces of dough and roll into balls between your hands, They don’t have to be uniform! Dip each dough ball into the melted butter, roll in cinnamon sugar, and place in the bottom of the prepared bundt until there is a good layer on the bottom of the pan (using up about half the dough). Spoon all of the apples over the dough, followed by a third of the caramel sauce. Continue rolling the remaining dough and layering in the pan. Drizzle another third of the caramel sauce over the top. (Save the rest of the caramel sauce for serving). Drizzle with the remaining caramel sauce and serve. Be careful, the bread will still be hot!