This apple cinnamon pull apart bread is a like a loaf of cinnamon rolls with tiny bits of apple surprises sprinkled throughout. It’s a soft and fluffy bread that’s meant to be shared and eaten as soon as it’s baked!
You know what relaxes me? Bread! Bread eating and bread making.
I’ve probably said this a million times before, but bread making is one of the most relaxing activities for me.
There is something so calming about it. With breads, I know exactly how it will turn out based on the temperature, smell, and feel of the bread. It’s an outcomes I can always count on.
If yeast bread stress you out, read this guide to baking with yeast first. Once you’re ready, come back and tackle this cinnamon pull apart bread!
Apple Cinnamon Pull Apart Loaf
My favorite kind of baked goods are the ones that are suitable for any time of day. Dessert for breakfast? YES, please!
This apple cinnamon pull apart bread is a like a loaf of cinnamon rolls with tiny bits of apple surprises sprinkled throughout. It’s a soft and fluffy bread that’s meant to be shared and eaten as soon as it’s baked. Think Sunday brunch with friends or day after Thanksgiving morning.
Instead of the usual cream cheese glaze associated with cinnamon rolls, I opted for something unexpected: honey glaze. Honey glaze tastes exactly like it sounds. It works perfectly with the tart Granny Smith apples.
Forgiving Yeast Dough
The dough is very soft and easy to work it. It’s similar to the kind of dough you’d use to make a regular cinnamon roll.
It can be made with either active dry yeast or instant yeast.
I suggest using a stand mixer fitted with a dough hook attachment. However, with a little elbow grease, you can certainly mix the dough together by hand.
The resting time (about an hour) gives the gluten in dough to relax. When the gluten is given ample time to relax, the dough will be much easier to roll out. It will not shrink back.
The suggest one hour resting time is for a stand mixer. It may take about an hour and half (90 minutes) for dough mixed together by hand.
Apple Cinnamon Filling
The filling is a mixture of diced Granny Smith apples, brown sugar, and cinnamon
Granny Smith work best in this recipe. They hold their shape well during baking and their slightly tart flavor pops through the sweet cinnamon mixture.
Other apple varieties may turn into mush. Or, they may make the filling taste even sweeter.
I chopped up the apples in a fine dice. You can slice them any which way you’d like. Thinly sliced apple work great!
Assembling Pull Apart Loaf Bread
- Roll dough to a rectangle about 20 x 12-inches. Spread softened butter all over dough.
- Distribute apple cinnamon mixture over buttered dough.
- Cut the dough in half lengthwise (the long way) and then cut into 5 sections vertically.
4. Make two stacks using the 10 strips of dough. The, cut each stack into three parts.
5. Place the stacks on their side in bread pan. Stagger stacks or simply file them in rows. Pour any cinnamon sugar mixture that may have escaped into the bread pan.
Yes, assembling the pull apart bread loaf can get messy.
Don’t worry. You can pour all the escaped apple cinnamon sugar mixture into the bread pan later.
Place the stacks on their sides in a bread pan. Stagger them to create movement and drama, or simply file them in rows. Cover the bread pan with plastic wrap and allow the bread to rise.
Once the bread reaches the top of the pan, it’s time to pop them in the oven.
This wonderfully aromatic, warm and inviting apple cinnamon pull apart bread is delicious straight from the oven.
You may certainly start snacking on the bread as is. However, I highly suggest adding a generous drizzle of honey glaze.
The honey glaze is a simple mixture of butter, honey, powdered sugar, and milk. You may add a touch of vanilla extract or almond extract to add even more flavor.
Serving and Storage
This pull apart bread should be served the day it is baked. I suggest serving it within hours of baking for the best experience.
Store leftovers at room temperature in an airtight container for up to two days.
If you would like to make the bread ahead of time- unmold bread and cool to room temperature. Do not add glaze yet! Wrap tightly in plastic wrap and keep at room temperature for up to two days.
Gently reheat in 350 degree F oven for 10-15 minutes until warm. Remove from the oven and top with honey glaze. Serve immediately!
Apple Cinnamon Pull Apart Bread
- 7 grams ( 2 ¼ teaspoon) active dry yeast*
- 170 grams (¾ cup) whole milk, warmed to 110 degrees F
- 30 grams (2 ½ Tbsp) granulated sugar
- 1 large egg
- 57 grams (¼ cup) unsalted butter, melted
- ½ teaspoon kosher salt
- 390 grams ( 3 cups) all-purpose flour
Apple Cinnamon Filling:
- 57 grams (¼ cup) unsalted butter, softened to mayonnaise consistency
- 1 large Granny Smith apple, cored, peeled and diced
- 133 grams (½ cup + 2 Tbsp) dark brown sugar, packed
- 1 ½ teaspoon ground cinnamon
- 28 grams ( 2 Tbsp) unsalted butter, softened
- 60 grams (3 Tbsp) honey
- 227 grams (1 cup) confectioners' sugar
- 2 teaspoon whole milk, or as needed
- Place yeast in the bowl of a stand mixer. Dissolve yeast in warm milk. Add 1/2 tablespoon of sugar. Stir to combine. Let stand for 5-7 minutes until yeast has activated and mixture is foamy.
- Add remaining sugar, egg, melted butter, and salt to yeast mixture. Whisk together. Attach dough hook to stand mixer. Add half of flour and mix on low speed. Scrape bowl as needed to ensure thorough mixing. Add in remaining flour and continue to mix on low speed until dough comes together. Increase speed to medium and knead until dough forms into a ball. If dough is too wet, add 1-2 tablespoons of flour.
- Place dough in a lightly greased bowl. Cover with plastic wrap and cover with kitchen towel. Allow to rise at room temperature until doubled in size, about 50-60 minutes.
- Lightly grease bread pan. Place dough a floured working surface. Roll dough to a rectangle 20 x 12-inches. Spread 1/4 cup softened butter over dough.
- Filling: Toss together apples, brown sugar and cinnamon. Evenly distribute apple mixture over buttered dough.
- Cut rectangle in half lengthwise (the long way). Cut each half into 5 strips vertically. Make two stacks using the 10 strips of dough. Cut each stack into three parts.
- Place the stacks on their sides in the prepared bread pan. Stagger stacks, or simply file them in rows. Pour any apple cinnamon sugar mixture that may have escaped into the bread pan.
- Cover bread pan with plastic wrap. Allow bread to rise until it reaches the top of the bread pan.
- Preheat oven to 350°F. Bake for 50-55 minutes until top of the bread is golden brown and internal temperature registers at least 200°F on a digital kitchen thermometer. Allow to cool in pan for 5 minutes. Gently unmold from pan and allow to cool slightly on wire rack.
- To make honey glaze: Beat together butter and honey until smooth. Add confectioners' sugar and mix until smooth. Add milk 1 teaspoon at a time, until desired thickness is achieved. Immediately drizzle over apple cinnamon pull apart bread.
- Equal amount of instant yeast may be used in place of active dry yeast
- best enjoyed the day it is baked
- store leftovers at room temperature in an airtight container for up to two days
- Unmold bread and cool to room temperature. Do not add glaze! Wrap tightly in plastic wrap and keep at room temperature for up to two days.
- Gently reheat in 350 degrees F for 10-15 minutes until warm. Top with honey glaze. Serve immediately.