Apple Cinnamon Pull Apart Bread Recipe
Warm flavors of fall spices tucked inside pillowy sweet homemade dough. You are going to love this Glazed Cinnamon Apple Pull Apart Bread Recipe! Grab your aprons and your rolling pins! We are making a tasty fall apple bread recipe that will make your socks roll up and down.
Apple Cinnamon Pull Apart Bread Recipe
What You Will Love About This Apple Cinnamon Pull Apart Bread Recipe
Glazed Apple Pull Apart Bread Recipe Snapshot
Just a few ingredients
Best Apples For This Glazed Apple Pull Apart Bread
- Sweet Tango
- Honey Crisp
- Cosmic Crisp
- Pink Lady
- Rave
- Pinata
- Granny Smith
- Pink Pearl
Occasions To Serve This Glazed Apple Cinnamon Pull Apart Bread Recipe
- Fall Brunch
- Fall Potluck
- Thanksgiving
- Friendsgiving
- Hostess Gift
Sparkling Charm has all sorts of ideas for using apples. Be sure to check out these SLICED CANNED APPLES, EASY DRIED APPLE CHIPS – 2 Ways, FRESH BAKED APPLE CIDER DONUTS, this EASY CROCK POT APPLE BUTTER, APPLE CIDER BREAKFAST CAKE, these APPLE CHEDDAR BISCUITS, this SIMPLE APPLE MARTINI, and this OH MY GOSH FROZEN APPLE CIDER MARGARITA!
…CLICK HERE FOR EVEN MORE!
Apple Cinnamon Pull Apart Bread Recipe
Serves 10
Ingredients
PREPARE THE APPLE BREAD DOUGH
- 3 1/2 cups all-purpose flour, sifted (+ more for dusting)
- 1 teaspoon salt, sifted into the flour
- 3/4 cup milk
- 1/4 cup water
- 5 tablespoons unsalted butter, cubed
- 1/4 cup granulated sugar
- 1 package dry yeast
- 2 large eggs, room temperature and beaten
THE FILLING
- 8 tablespoons unsalted butter, cubed and softened
- 1/2 teaspoon vanilla extract
- 2 medium apples (See post for recipe apple selection recommendations.)
- 3 tablespoons fresh lemon juice
- 1/3 cup granulated sugar
- 2 tablespoon cinnamon
- 1/2 teaspoon cardamom
THE GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 tablespoon whole milk
SHOP THIS POST
Instructions
PREPARE THE BREAD DOUGH
Flour a work surface to knead the dough. See recipe notes for a tip.
Grease a mixing bowl with butter. Set aside.
Sift the flour and salt into into a large shallow mixing bowl. Form a well in the center of the dough. Set aside.
In a small saucepan, add the milk, water, butter, and sugar. Over low heat, stir until the butter has melted and the sugar has dissolved. Turn off the heat immediately and let the mixture cool until it is just warm to tough. Sprinkle the yeast over the warm milk mixture and give it a stir. Cover for 15 minutes or until it becomes foamy. Stir in the two beaten eggs.
Pour the apple cinnamon bread milk liquid into the sifted flour. Then, with clean hands, pull the flour into the milk mixture until the flour is wet. Begin folding the dough until the dough is soft and pliable and no longer sticks to your hands or the bowl. It should take 8 to 10 minutes. Form the dough into a ball tucking under the bottom. Place into the prepared bowl and cover for 1 +/- hour/s at room temperature with plastic wrap or a clean dish towel until the dough rises.
PREPARE THE APPLE BREAD FILLING, WORK SURFACE, AND BREAD PANS
PREP THE APPLE Bread FILLING
- Use a fork to combine the softened butter and the vanilla in a small bowl.
- Mix the cinnamon, cardamom and brown sugar in a bowl.
- Peel, core, and dice the apples. Coat them in the lemon juice.
PREP THE Pans, and Work Surface
- Grease 2 – 9X5 loaf pans with parchment wings and baking spray.
- Lightly flour a work surface. (See recipe notes for easy clean up tip.)
PREPARE THE APPLE BREAD FOR BAKING
Preheat the oven to 350°F.
Turn the “Pull Apart Apple Bread” onto the prepared work surface. VERY GENTLY (Avoid pressing too hard.) roll or press out the dough into a 20×12 inch rectangle.
Gently brush the dough with the softened vanilla butter. Scatter on the diced apples. Sprinkle on the cinnamon mixture evenly.
Turn the cinnamon apple dough horizontally. Using a sharp knife, make 4 cuts across the dough vertically.
Start with any cut rectangular apple cinnamon bread dough section. Fold both ends to the center, lift and place on top of another vertical piece of dough. Unfold the ends and press around the edges gently to line the pieces of dough up. Repeat with the other two rectangles building a pile of 4 rectangles.
Turn the dough horizontally again and carefully cut the stacks into 8 small rectangles.
Place 4 dough apple cinnamon bread rectangles layed side up in the prepared loaf pans. Slightly pull the rows apart to reach both ends of the pan. Cover both pans and let rise for another 30 minutes in a warm dry place.
BAKE AND COOL THE APPLE CINNAMON PULL APART BREAD
Bake uncovered for 25 to 30 minutes or until golden brown. Remove from the oven and let cool for 10 minutes. Lift from the pans and place onto a pretty plates to finish cooling.
MAKE THE VANILLA CINNAMON GLAZE
Whisk together the cinnamon and the powdered sugar. Add the vanilla and the milk and stir until smooth.
GLAZE THE APPLE CINNAMON PULL APART BREAD
Drizzle the glaze on the completely cooled apple bread!
Enjoy!
How To Store
Store completely cooled in an airtight container for up to 3 days in the refrigerator. Heat in the microwave for 10 seconds.
Best Apple Pull Apart Bread Recipe Notes and Tips
- No silicone dough mat or looking for easy clean up? When preparing a surface for kneading, Using painters tape, tape a large sheet of parchment to a work surface.
- Sometimes yeast won’t activate because it is old. Be sure to keep a few on hand whenever baking with yeast.
- Yeast won’t activate when the water is too hot. Be sure that the liquid is warm to tough. (105°F. )
- Avoid skipping coating the apples in lemon juice or pineapple juice for a brighter flavor and lighter apple color.
Apple Cinnamon Pull Apart Bread
Ingredients
PREPARE THE APPLE BREAD DOUGH
- 3 1/2 cups all-purpose flour sifted (+ more for dusting)
- 1 teaspoon salt sifted into the flour
- 3/4 cup milk
- 1/4 cup water
- 5 tablespoons unsalted butter cubed
- 1/4 cup granulated sugar
- 1 package dry yeast
- 2 large eggs room temperature and beaten
THE FILLING
- 8 tablespoons unsalted butter cubed and softened
- 1/2 teaspoon vanilla extract
- 3 medium apples See post for recipe apple selection recommendations.
- 3 tablespoons fresh lemon juice
- 1/3 cup granulated sugar
- 2 tablespoon cinnamon
- 1/2 teaspoon cardamom
THE VANILLA CINNAMON GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 tablespoon whole milk
Instructions
PREPARE THE BREAD DOUGH
- Flour a work surface to knead the dough. See recipe notes for a tip.
- Grease a mixing bowl with butter. Set aside.
- Sift the flour and salt into into a large shallow mixing bowl. Form a well in the center of the dough. Set aside.
- In a small saucepan, add the milk, water, butter, and sugar. Over low heat, stir until the butter has melted and the sugar has dissolved. Turn off the heat immediately and let the mixture cool until it is just warm to tough. Sprinkle the yeast over the warm milk mixture and give it a stir. Cover for 15 minutes or until it becomes foamy. Stir in the two beaten eggs.
- Pour the apple bread milk liquid into the sifted flour. Then, with clean hands, pull the flour into the milk mixture until the flour is wet. Begin folding the dough until the dough is soft and pliable and no longer sticks to your hands or the bowl. It should take 8 to 10 minutes.
- Form the dough into a ball tucking under the bottom. Place into the prepared bowl and cover for 1 +/- hour/s at room temperature with plastic wrap or a clean dish towel until the dough rises.
- PREP THE APPLE BREAD FILLING
- Use a fork to combine the softened butter and the vanilla in a small bowl.
- Mix the cinnamon, cardamom and brown sugar in a bowl.
- Peel, core, and dice the apples. Coat them in the lemon juice.
- PREP THE OVEN, Pans, and Work Surface
- Preheat the oven to 350°F.
- Grease 2 – 9X5 loaf pans with parchment wings and baking spray.
- Lightly flour a work surface. (See recipe notes for easy clean up tip.)
PREPARE THE APPLE BREAD FOR BAKING
- Preheat the oven to 350°F.
- Turn the “Pull Apart Apple Bread” onto the prepared work surface. VERY GENTLY (Avoid pressing too hard.) roll or press out the dough into a 20×12 inch rectangle.
- Gently brush the dough with the softened vanilla butter. Scatter on the dices apples. Sprinkle on the cinnamon mixture evenly.
- Turn the cinnamon apple dough horizontally. Using a sharp knife, make 4 cuts across the dough vertically.
- Start with any cut rectangular section. Fold both ends to the center, lift and place on top of another vertical piece of dough. Unfold the ends and press around the edges gently to line the pieces of dough up. Repeat with the other two rectangles building a pile of 4 rectangles.
- Turn the dough and carefully cut into 8 small rectangles.
- Place 4 dough apple cinnamon bread rectangles layed side up in the prepared loaf pans. Slightly pull the rows apart to reach both ends of the pan. Cover both pans and let rise for another 30 minutes in a warm dry place.
BAKE AND COOL THE APPLE CINNAMON PULL APART BREAD
- Bake uncovered for 25 to 30 minutes or until golden brown. Remove from the oven and let cool for 10 minutes. Lift from the pans and place onto a pretty plates to finish cooling.
MAKE THE VANILLA CINNAMON GLAZE
- Whisk together the cinnamon and the powdered sugar. Add the vanilla and the milk and stir until smooth.
GLAZE THE APPLE CINNAMON PULL APART BREAD
- Drizzle the glaze on the completely cooled apple bread! Enjoy!
Notes
- No silicone dough mat or looking for easy clean up? When preparing a surface for kneading, Using painters tape, tape a large sheet of parchment to a work surface.
- Sometimes yeast won’t activate because it is old. Be sure to keep a few on hand whenever baking with yeast.
- Yeast won’t activate when the water is too hot. Be sure that the liquid is warm to tough. (105°F. )
- Avoid skipping coating the apples in lemon juice or pineapple juice for a brighter flavor and lighter apple color.
Nutrition
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