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Apple Cinnamon Pull Apart Bread | the little epicurean

Apple Cinnamon Pull Apart Bread

This apple cinnamon pull apart bread is a like a loaf of cinnamon rolls with tiny bits of apple surprises sprinkled throughout.
Yield: one 9x4-inch loaf pan (or 9x5-inch)
Author: Maryanne Cabrera

Ingredients

Dough:

  • 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

Honey Glaze:

  • 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

Instructions

Dough:

  • 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.

Assembly:

  • 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.

Notes

  • Equal amount of instant yeast may be used in place of active dry yeast
Serving and Storage:
  • best enjoyed the day it is baked
  • store leftovers at room temperature in an airtight container for up to two days
If making bread ahead of time:
  • 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.