This gooey, cozy apple biscuit bake combines refrigerated biscuit pieces with a warm cinnamon apple filling, bakes to a golden brown and is finished with a brown sugar cream cheese icing. It works beautifully as a comforting dessert, a rich brunch dish, or simply a seasonal treat to celebrate apple season.
Apple season is a favorite for many of us, and this apple cinnamon biscuit bake highlights everything we love about crisp apples and warm spices without a lot of fuss. It’s a simple recipe with impressive results: tender, buttery biscuits nestled into a caramelized apple mixture and finished with a tangy-sweet brown sugar icing.
Why We Love This Apple Cinnamon Biscuit Bake
Is it breakfast or dessert? With fruit and biscuit dough, it easily fits both categories. This monkey-bread-inspired bake is mostly dump-and-stir, yet the texture and flavor feel indulgent—soft biscuits, warm cinnamon apples, and pockets of caramelized brown sugar and butter. Serve it warm with a scoop of vanilla ice cream for dessert, or pair it with coffee for a cozy brunch.
Highlights:
- All the classic apple pie flavors with minimal effort.
- Gooey, caramelized bottoms on each biscuit piece from the brown sugar and butter.
- Loaded with buttery, cinnamon-spiced apples—perfect for fall.
- Versatile enough for holiday mornings or a casual autumn treat.
Ingredient Notes
- Apples: Use any variety you enjoy. Gala and Fuji work well for a balanced sweetness; if you prefer a tarter bite, choose Granny Smith. Leaving the peel on is fine and adds texture, but you can peel them if you prefer.
- Biscuit dough: Refrigerated biscuit dough (8-count) keeps this recipe quick. Cut each biscuit into several pieces so they mingle with the apples and soak up the sauce.
- Butter: Unsalted or salted butter both work. The recipe relies on butter for richness and caramelization, so reducing it significantly will change the texture—about 1/2 cup (6 tablespoons is an acceptable minimal amount) gives great results.
Ways To Vary This Recipe
- Spiced icing: Add a pinch of ground cinnamon or nutmeg to the brown sugar and cream cheese glaze for extra warmth.
- Muffin version: Spoon portions into a greased muffin tin to make individual servings. Reduce baking time and check frequently so they don’t overbake.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F. Stir melted butter, brown sugar, maple syrup, vanilla and cinnamon together in the bottom of a 9×9-inch baking pan until combined.
Step 2: Add the diced apples and stir to coat them evenly with the brown sugar mixture. A small pinch of salt can brighten the flavors if desired.
Step 3: Cut each biscuit into 4–6 pieces and add them to the pan. Gently fold so the biscuit pieces become coated with the apple and cinnamon mixture—try to get some of the sauce on top of the biscuits.
Step 4: Bake for 30–40 minutes, or until the biscuit tops are golden and a thermometer inserted into the center registers 177°F. Test a few spots, especially where biscuit pieces touch, to ensure they’re cooked through.
Step 5: Remove the pan from the oven and let it cool for 5–10 minutes. While it cools, mash the softened cream cheese with a fork until smooth. Stir in the brown sugar, then whisk in milk a tablespoon at a time until the glaze reaches the desired consistency.
Step 6: Drizzle the brown sugar cream cheese icing evenly over the warm apple biscuit bake. Serve warm and sprinkle with a little extra cinnamon if you like.
Recipe Tips
Check internal temperature: Because biscuit dough bakes around fruit and sauce, it can be hard to judge doneness by sight alone. The centers of the largest biscuit pieces should reach 177°F.
Alternate assembly: For a different texture, arrange biscuit pieces in the pan first and pour the apple mixture over them before baking.
Storage
This bake is best eaten the day it’s made, but leftovers keep well for 3–4 days when refrigerated in an airtight container. Reheat individual portions in the microwave for about 90 seconds or warm the whole pan in a 350°F oven for 10–15 minutes.
To freeze, let the bake cool completely, then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Fall Recipes
Fall Recipes
Apple Cinnamon Biscuit Bake
Desserts
Cream Cheese Apple Cobbler
Dinner
Sloppy Joe Casserole
No-Bake Desserts
Espresso Martini Bars
Cinnamon Apple Biscuit Bake
Ingredients
- 1/2 cup butter, melted (can use 6 tbsp if preferred)
- 1 cup brown sugar, lightly packed
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp cinnamon (more if desired)
- 2 small apples, small diced
- 1 can refrigerated biscuits (8-count), each cut into about 4–6 pieces
Brown Sugar Icing
- 4 oz cream cheese, softened
- 3–4 tbsp brown sugar
- 2–3 tbsp milk, to thin
Instructions
- Preheat oven to 350°F. Stir melted butter, brown sugar, maple syrup, vanilla and cinnamon in the bottom of a 9×9-inch baking pan. Add the apples and coat them evenly; add a pinch of salt if desired.
- Add the biscuit pieces and fold gently so they are coated with the apple mixture, aiming to get some sauce on top of the biscuits.
- Bake 30–40 minutes until biscuit tops are golden and centers reach 177°F. Check several spots to ensure doneness.
- Remove from oven and cool 5–10 minutes. Mash the cream cheese until smooth, whisk in brown sugar, then add milk a little at a time until the glaze reaches the consistency you want. Drizzle over the warm bake.
- Serve warm, optionally with a sprinkle of cinnamon or a scoop of ice cream.
Notes
Storage: Best eaten fresh, but refrigerate leftovers for 3–4 days in an airtight container. Reheat in the microwave for about 90 seconds or in a 350°F oven for 10–15 minutes. To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight before reheating.
Doneness tip: The center of the biscuit pieces should reach 177°F. Test several larger pieces, particularly where biscuits touch each other.
Assembly idea: For a variation, arrange biscuit pieces in the pan first and pour the apple mixture over them before baking.
Nutrition
Carbohydrates: 54 g,
Protein: 3 g,
Fat: 21 g,
Sugar: 39 g
Nutrition information is an approximation and should be used as a guideline.