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Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.
Spray a 12-cup bundt pan with cooking spray. Mix together 2 tablespoons sugar and teaspoon of cinnamon in a small bowl and toss with the diced apples, coat evenly. Separate biscuit dough into individual biscuits and cut each biscuit into fourths.
Make the caramel sauce by mixing together the brown sugar, 1/2 cup whipping cream and 1/4 teaspoon salt.
Sprinkle a handful of chopped apples in the bottom of the bundt pan. Follow with half the chopped biscuits and half of the remaining apples.
Pour half of the caramel evenly over the top of the biscuit mix. Layer the rest of the biscuits and apples and top with the remaining caramel.
Place the pan in the middle of the Traeger and bake for 30 to 35 minutes or until golden brown and biscuits are cooked. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes.
Cream Cheese Glaze: Mix together the softened cream cheese, 1/4 cup whipping cream or milk, powdered sugar and remaining 1/4 teaspoon salt until thoroughly combined.
Add more milk for a thinner glaze or more cream cheese for thicker. Drizzle the glaze over the pull-aparts and serve warm. Enjoy!