If you’re craving a warm, buttery, cinnamon-spiced treat, this Cinnamon Apple Pull-Apart Bread is just what you need. Layers of soft, fluffy dough are coated with sweet cinnamon apples and baked into a golden, pull-apart loaf, making every bite irresistible. Finished with a rich butter glaze, this bread is perfect for breakfast, dessert, or as a comforting afternoon treat.
Why You’ll Love This Recipe
This Cinnamon Apple Pull-Apart Bread is the ultimate cozy treat. It’s warm, buttery, and filled with sweet cinnamon-spiced apples, making every bite irresistible. The soft, fluffy dough is layered with a delicious apple filling and topped with a rich butter glaze, creating a dessert that’s perfect for breakfast, dessert, or a comforting snack. Plus, the pull-apart design makes it fun to share (or enjoy all to yourself)!
Tips for Success
- Use Fresh Yeast: Ensure your yeast is fresh and active for the best rise.
- Don’t Overcook the Apples: Cook the apples just until they’re coated in the butter mixture to keep them tender.
- Let the Bread Cool Slightly: This makes it easier to handle when glazing.
- Customize the Glaze: Add a pinch of salt or a splash of maple syrup for extra flavor.
Serving Suggestions
Serve this Cinnamon Apple Pull-Apart Bread warm with a cup of coffee or tea for the ultimate cozy treat. It’s also a show-stopping dessert for family gatherings or holiday brunches!
Frequently Asked Questions
Can I use store-bought dough?
Yes, you can use store-bought dough to save time, but homemade dough adds a special touch.
How do I store leftovers?
Store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the oven or microwave before serving.
Can I freeze this bread?
Yes! Wrap the cooled bread tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and reheat before serving.
Cinnamon Apple Pull-Apart Bread
Ingredients
For the Bread Dough:
- 3 ½ cups all-purpose flour sifted
- ¾ cup whole milk
- ¼ cup water
- 5 Tbsp unsalted butter cubed
- ¼ cup granulated sugar
- 2 large eggs beaten
- 1 Tbsp active dry yeast
For the Apple Filling:
- 8 Tbsp unsalted butter ½ cup
- ½ tsp vanilla extract
- 4 cups apples peeled and grated or diced
- 2 tsp cinnamon
- ⅓ cup granulated sugar
For the Glaze:
- 3 Tbsp unsalted butter cubed
- ¼ cup brown sugar lightly packed
- ¼ tsp vanilla extract
- 2 Tbsp heavy whipping cream
- ⅓ cup powdered sugar
Instructions
Prepare the Dough
- Grease and Line: Prepare two bread pans by lining them with parchment paper and greasing the sides with butter or nonstick spray.
- Warm the Milk Mixture: In a saucepan over low heat, warm the milk, water, butter, and sugar just until the butter melts and the mixture is warm but not hot (about 110°F). Remove from heat.
- Activate the Yeast: Stir in the yeast, cover the bowl, and let it rest for 5-10 minutes until the yeast becomes foamy.
- Mix the Dough: In a large mixing bowl, add the flour and create a well in the center. Pour in the warm yeast mixture and eggs. Gently mix until a soft dough forms. If the dough is sticky, add additional flour 1 tablespoon at a time until it becomes smooth and elastic.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, or until doubled in size.
Make the Apple Filling
- Prepare the Apples: Peel and grate or dice the apples into small pieces.
- Melt the Butter: In a small saucepan, melt the butter over medium heat. Stir in the vanilla extract, sugar, and cinnamon.
- Coat the Apples: Add the apples to the saucepan and toss them in the butter mixture. Cook for 3-5 minutes, then remove from heat and let cool slightly.
Assemble the Bread
- Roll Out the Dough: Lightly flour a work surface and roll out the dough into a large rectangle, about 18×20 inches.
- Spread the Filling: Evenly spread the buttered apple filling across the dough, leaving a ½-inch border.
- Cut into Strips & Squares: Slice the dough into 5 long strips, then cut each strip into squares.
- Layer in the Pans: Loosely stack the squares on their sides inside the prepared bread pans, allowing room for the dough to expand.
- Second Rise: Cover the pans and let the dough rise again for 30 minutes.
Bake & Glaze
- Preheat the Oven to 350°F (175°C).
- Bake for 25-30 Minutes: The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Glaze & Finish
- Melt Butter & Sugar: In a saucepan over medium heat, melt the butter and brown sugar until smooth. Stir in the vanilla extract and heavy cream.
- Whisk in Powdered Sugar: Remove from heat and whisk in powdered sugar until the glaze is smooth and slightly thickened.
- Drizzle Over Bread: Once the glaze has cooled slightly, drizzle over the cooled bread before serving.
Notes
- For extra crunch, sprinkle chopped pecans or walnuts over the filling before rolling the dough.
- Make mini loaves for gifting—simply divide the dough into smaller portions.
- Let the glaze set for at least 10 minutes before slicing for the best texture.
- Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent treat.
- Makes 2 loaves
