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Apple Cinnamon Pull-Apart Bread

As the crisp autumn air settles in and the leaves begin to turn golden, there’s nothing quite like the scent of freshly baked bread to bring the warmth of the season into your home. Apple Cinnamon Pull-Apart Bread is the perfect blend of sweet and spicy flavors, capturing the essence of fall in every bite. This bread is a delightful treat for breakfast, brunch, or any time you need a comforting, indulgent dessert. The tender, pull-apart dough is layered with warm, spiced apples and coated with cinnamon sugar, creating a gooey, mouthwatering experience that is nothing short of heavenly. Whether you’re hosting a family brunch or enjoying a quiet morning, this bread is sure to impress.

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Apple Cinnamon Pull-Apart Bread

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🍁🍏 Nothing beats the aroma of cinnamon apples filling the house! This Apple Cinnamon Pull-Apart Bread is a game-changer. #CinnamonMagic #AppleLovers #FallFlavors #CinnamonPullApart #BakingJoy #AutumnVibes #SweetAndSpicy #HomemadeGoodness #DeliciousMornings #BakeryStyle

  • Total Time: 1h 55m

Ingredients

Scale

For the Dough:

  • 1 1/4 cups milk – This is the liquid base that helps activate the yeast and create a soft, tender dough.
  • 1/4 cup unsalted butter – Butter adds richness and flavor to the dough, making it soft and smooth.
  • 4 cups all-purpose flour – A key ingredient for creating the structure of the bread. Be sure to use the spoon and sweep method when measuring the flour for accuracy.
  • 1 envelope quick-rise yeast – This yeast helps the dough rise quickly, giving the bread a light, airy texture.
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar – Sugar helps activate the yeast and adds a touch of sweetness to the dough.
  • 1/2 teaspoon salt – Salt enhances the flavor of the dough and balances the sweetness of the sugar.

For the Apple Filling:

  • 5 cups finely diced apples – Choose tart apples like Granny Smith for a balance of sweetness and acidity.
  • 5 tablespoons unsalted butter – Butter is essential for sautéing the apples and infusing them with flavor.
  • 2/3 cup Imperial Sugar Light Brown Sugar – Brown sugar adds a deep, molasses-like sweetness that complements the apples.
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar – This sugar helps caramelize the apples while providing an extra touch of sweetness.
  • 1 tablespoon cornstarch – Cornstarch thickens the apple filling and helps prevent it from becoming too runny.
  • 1 1/2 teaspoons ground cinnamon – Cinnamon is the heart of the spiced apple filling, giving it that quintessential autumn flavor.

For the Coating:

  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar – This sugar, combined with cinnamon, coats the dough circles for a flavorful, crunchy exterior.
  • 1/2 tablespoon ground cinnamon – Cinnamon adds warmth and spice, bringing out the best in the dough and apples.

For the Glaze:

  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar – Powdered sugar creates a smooth, sweet glaze that drizzles beautifully over the warm bread.
  • 23 tablespoons milk – Milk thins out the powdered sugar to create the perfect consistency for the glaze.

Instructions

1. Prepare the Dough:

Start by warming the milk and butter together in a saucepan over low-medium heat until the butter has melted. Once melted, allow the mixture to cool until it reaches 110°F – this is the perfect temperature for activating the yeast without killing it.

In a mixer bowl, combine 2 cups of flour, yeast, sugar, salt, and the warm milk mixture. Mix with a dough hook for about 2 minutes until the ingredients are well incorporated. Gradually add the remaining 2 cups of flour until a dough ball forms.

Transfer the dough to a floured surface and knead it for about 10 times until smooth and elastic. Place the dough in a greased bowl, turning it once to coat, and cover it with a towel. Let it rise in a warm place for about an hour or until the dough has doubled in size.

2. Make the Apple Filling:

While the dough is rising, it’s time to prepare the apple filling. In a skillet, melt the butter over medium heat, then add the diced apples. Sauté the apples until they begin to soften and release their juices. Stir in the brown sugar, granulated sugar, cornstarch, and cinnamon. Continue cooking, stirring frequently, until the mixture thickens and the apples become tender. Once the filling is done, remove the skillet from heat and set it aside to cool.

3. Assemble the Pull-Apart Bread:

Preheat your oven to 375°F (190°C). Grease two 9×5-inch loaf pans with nonstick spray.

Punch down the dough and divide it into 32 equal pieces. Roll each piece into a ball, then flatten it into a 3-inch circle. In a separate bowl, combine the cinnamon and sugar for the coating. Dip both sides of each dough circle into the cinnamon-sugar mixture to ensure they are evenly coated.

Spoon about 1 tablespoon of the apple filling onto 30 of the dough circles. Stack four of these circles on top of each other, creating a small stack. Place each stack into the prepared loaf pans. For the final stack, top it with a plain dough circle (no apples) to complete the loaf. Repeat this process for the second loaf. Sprinkle any remaining cinnamon-sugar mixture over the top of the dough.

4. Bake:

Place the loaf pans in the preheated oven and bake for 25 minutes or until the bread is golden brown and cooked through. Once baked, allow the bread to cool in the pans for about 10 minutes before flipping them onto a baking sheet. To achieve a beautifully uniform pull-apart loaf, place a plate over the top of the bread and flip it again.

5. Glaze the Bread:

While the bread is cooling, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm pull-apart bread, allowing it to melt into the crevices and coat the top with a sweet, creamy finish.

Serve the Apple Cinnamon Pull-Apart Bread immediately while it’s warm, and enjoy the delightful gooeyness and comforting flavors.

Notes

  • Apples: While Granny Smith apples are ideal for their tartness, you can also experiment with other varieties like Honeycrisp, Gala, or Fuji, depending on your sweetness preference.
  • Dough: If you don’t have quick-rise yeast, you can use active dry yeast. Just allow the dough to rise for a bit longer, about 1 1/2 to 2 hours.
  • Glaze: If you prefer a less sweet topping, you can skip the glaze and instead sprinkle powdered sugar over the top for a lighter touch.
  • Add-ins: For an extra touch, consider adding chopped nuts like walnuts or pecans between the layers of dough for added texture and flavor.
  • Vegan Option: Use plant-based butter and a dairy-free milk alternative to make this recipe vegan-friendly.
  • Author: Rosa
  • Prep Time: 1h 30m
  • Cook Time: 25m

In this article, we’ll guide you through making Apple Cinnamon Pull-Apart Bread from scratch. With its soft, pillowy dough and apple-cinnamon filling, this recipe is the ultimate comfort food. We’ll also provide useful tips for ingredient substitutions, variations, and serving suggestions to help you make this recipe your own.

Ingredients Breakdown

For the Dough:

  • 1 1/4 cups milk – This is the liquid base that helps activate the yeast and create a soft, tender dough.
  • 1/4 cup unsalted butter – Butter adds richness and flavor to the dough, making it soft and smooth.
  • 4 cups all-purpose flour – A key ingredient for creating the structure of the bread. Be sure to use the spoon and sweep method when measuring the flour for accuracy.
  • 1 envelope quick-rise yeast – This yeast helps the dough rise quickly, giving the bread a light, airy texture.
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar – Sugar helps activate the yeast and adds a touch of sweetness to the dough.
  • 1/2 teaspoon salt – Salt enhances the flavor of the dough and balances the sweetness of the sugar.

For the Apple Filling:

  • 5 cups finely diced apples – Choose tart apples like Granny Smith for a balance of sweetness and acidity.
  • 5 tablespoons unsalted butter – Butter is essential for sautéing the apples and infusing them with flavor.
  • 2/3 cup Imperial Sugar Light Brown Sugar – Brown sugar adds a deep, molasses-like sweetness that complements the apples.
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar – This sugar helps caramelize the apples while providing an extra touch of sweetness.
  • 1 tablespoon cornstarch – Cornstarch thickens the apple filling and helps prevent it from becoming too runny.
  • 1 1/2 teaspoons ground cinnamon – Cinnamon is the heart of the spiced apple filling, giving it that quintessential autumn flavor.

For the Coating:

  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar – This sugar, combined with cinnamon, coats the dough circles for a flavorful, crunchy exterior.
  • 1/2 tablespoon ground cinnamon – Cinnamon adds warmth and spice, bringing out the best in the dough and apples.

For the Glaze:

  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar – Powdered sugar creates a smooth, sweet glaze that drizzles beautifully over the warm bread.
  • 2-3 tablespoons milk – Milk thins out the powdered sugar to create the perfect consistency for the glaze.

Step-by-Step Instructions

1. Prepare the Dough:

Start by warming the milk and butter together in a saucepan over low-medium heat until the butter has melted. Once melted, allow the mixture to cool until it reaches 110°F – this is the perfect temperature for activating the yeast without killing it.

In a mixer bowl, combine 2 cups of flour, yeast, sugar, salt, and the warm milk mixture. Mix with a dough hook for about 2 minutes until the ingredients are well incorporated. Gradually add the remaining 2 cups of flour until a dough ball forms.

Transfer the dough to a floured surface and knead it for about 10 times until smooth and elastic. Place the dough in a greased bowl, turning it once to coat, and cover it with a towel. Let it rise in a warm place for about an hour or until the dough has doubled in size.

2. Make the Apple Filling:

While the dough is rising, it’s time to prepare the apple filling. In a skillet, melt the butter over medium heat, then add the diced apples. Sauté the apples until they begin to soften and release their juices. Stir in the brown sugar, granulated sugar, cornstarch, and cinnamon. Continue cooking, stirring frequently, until the mixture thickens and the apples become tender. Once the filling is done, remove the skillet from heat and set it aside to cool.

3. Assemble the Pull-Apart Bread:

Preheat your oven to 375°F (190°C). Grease two 9×5-inch loaf pans with nonstick spray.

Punch down the dough and divide it into 32 equal pieces. Roll each piece into a ball, then flatten it into a 3-inch circle. In a separate bowl, combine the cinnamon and sugar for the coating. Dip both sides of each dough circle into the cinnamon-sugar mixture to ensure they are evenly coated.

Spoon about 1 tablespoon of the apple filling onto 30 of the dough circles. Stack four of these circles on top of each other, creating a small stack. Place each stack into the prepared loaf pans. For the final stack, top it with a plain dough circle (no apples) to complete the loaf. Repeat this process for the second loaf. Sprinkle any remaining cinnamon-sugar mixture over the top of the dough.

4. Bake:

Place the loaf pans in the preheated oven and bake for 25 minutes or until the bread is golden brown and cooked through. Once baked, allow the bread to cool in the pans for about 10 minutes before flipping them onto a baking sheet. To achieve a beautifully uniform pull-apart loaf, place a plate over the top of the bread and flip it again.

5. Glaze the Bread:

While the bread is cooling, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm pull-apart bread, allowing it to melt into the crevices and coat the top with a sweet, creamy finish.

Serve the Apple Cinnamon Pull-Apart Bread immediately while it’s warm, and enjoy the delightful gooeyness and comforting flavors.

Tips for Ingredient Substitutions and Variations:

  • Apples: While Granny Smith apples are ideal for their tartness, you can also experiment with other varieties like Honeycrisp, Gala, or Fuji, depending on your sweetness preference.
  • Dough: If you don’t have quick-rise yeast, you can use active dry yeast. Just allow the dough to rise for a bit longer, about 1 1/2 to 2 hours.
  • Glaze: If you prefer a less sweet topping, you can skip the glaze and instead sprinkle powdered sugar over the top for a lighter touch.
  • Add-ins: For an extra touch, consider adding chopped nuts like walnuts or pecans between the layers of dough for added texture and flavor.
  • Vegan Option: Use plant-based butter and a dairy-free milk alternative to make this recipe vegan-friendly.

Serving Suggestions:

This Apple Cinnamon Pull-Apart Bread is perfect on its own, but it can also be paired with a hot cup of coffee, tea, or apple cider for a cozy autumn breakfast. For an indulgent twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The bread also makes a great gift, beautifully wrapped in parchment paper or a rustic bread bag.

Why You’ll Love This Recipe:

Apple Cinnamon Pull-Apart Bread is everything you could want in a fall dessert or breakfast treat. It’s gooey, sweet, and bursting with warm cinnamon and apple flavors. The texture of the dough is soft and fluffy, while the cinnamon-sugar coating adds a delightful crunch. The apple filling is the star of the show, caramelizing perfectly within the layers of dough. With each pull-apart piece, you’ll be treated to a bite of warm, spiced goodness. Whether enjoyed with family at a cozy brunch or as an indulgent afternoon snack, this bread is bound to become a fall favorite.

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