Apple Cinnamon Pull Apart Bread
This apple cinnamon pull apart bread captures the essence of fall. From the fragrant flavors of baked apples and cinnamon to the soft, gooey texture – it doesn’t get any more warm and cozy! I love to drizzle this bread with homemade caramel sauce for even more decadence.
Overview
- Skill Level: Intermediate
- Component Used: Master Sweet Dough Recipe
This delicious fall-inspired loaf is made with a soft and tender enriched dough filled with apples and cinnamon sugar. Baked up together, this combination brings the unmistakable aroma of warm apple pie to your kitchen.
This pull apart bread is made by making an enriched dough, layering it with apple cinnamon filling, and then cutting it into squares and stacking them on top of each other. This process creates layers that can be pulled apart with each one thoroughly coated in gooey flavors.
Why you should make this pull apart bread
- Make this bread and your kitchen will smell of warm apple and cinnamon.
- This pull apart bread is so fun to eat! Pull off delicious layers of ooey, gooey mess.
- Top the loaf with a rich caramel sauce to send it over the top.
- If you are already familiar with making an enriched dough, this recipe is easy!
Flavor Variations
Cinnamon Sugar Pull Apart Bread: Omit the apples for a classic cinnamon bread flavor. Before sprinkling the cinnamon sugar over the dough, spread 56 grams (¼ cup) of softened butter over the dough.
Pear Cinnamon Pull Apart Bread: Swap the apples in this recipe for chopped pears for a uniquely delicious twist!
Caramel Apple Pull Apart Bread: Drizzle the optional caramel sauce over the bread while it’s still slightly warm. Use store-bought or homemade caramel sauce.
Pecan Pull Apart Bread: Swap the apples in this recipe for chopped, toasted pecans. Before sprinkling the pecans and cinnamon sugar over the dough, spread 56 grams (¼ cup) of softened butter over the dough and then sprinkle on the filling. This variation will make a nostalgic pecan pinwheel flavor!
How to make apple cinnamon pull apart bread
There are 2 components to this bread: enriched dough (also known as sweet dough) and apple cinnamon filling. This is the same enriched dough that I use for my cinnamon rolls and soft dinner rolls.
An enriched dough is made with fat, sugar, and sometimes eggs, as opposed to lean doughs that do not have any fat present. For this recipe, we will be enriching the dough with sugar, butter, and egg to create a soft and tender bread.
Make the dough
Make the enriched yeast dough and let bulk ferment in a large bowl until doubled in size. This will take about 1 hour if using instant yeast or 2 hours if using active dry yeast. If you are unfamiliar with making an enriched dough, follow this post for a step-by-step tutorial.
Make the Filling
About 10 minutes before the dough is finished rising, make the filling. Dice the apple very small and then toss the pieces in a mixing bowl with the brown sugar and ground cinnamon. Do not make the filling too early or the apple will begin to brown and release too much liquid. Set aside.
Shape the dough
Gently press the air out of the dough then transfer it to a lightly floured countertop. Roll the dough out with a rolling pin to a large square about 12 x 12-inches (30 x 30 cm).
Stir the apple filling and then spread the mixture across the entire dough in a single layer. If juices have been released from the apples, drizzle it over the dough. Using your hands, gently press the apples into the dough so that they stick.
Using a sharp knife or bench scraper, cut the dough into 4 roughly equal strips.
Stack the strips on top of each other, 2 strips tall. Use a sharp knife or bench scraper, cut the stacks of dough into 4 roughly equal squares.
Place the stacks of dough into your prepared loaf pan on their side so that you have layers of dough stacked against each other. Cover the pan loosely with plastic wrap and let rest for about 30 minutes to proof.
Bake
After proofing, bake for 30-35 minutes until the top is golden brown. Let cool in the pan for at least 5 minutes before tipping it out onto a cooling rack.
If desired, drizzle the pull apart bread with caramel sauce and serve while it’s slightly warm or at room temperature.
How to store pull apart bread
Store cooled and covered bread at room temperature for up to 3 days. Refrigerating homemade bread will cause it to stale more quickly. To rewarm, remove a few slices and microwave for about 20 seconds.
FAQ
What are the best apples to use for apple cinnamon pull apart bread?
Some of my favorite apple recipes for breads, muffins, and pies use a variety of apple types. This brings a delicious flavor complexity. But whether you use one type or several, I highly suggest Golden Delicious or Honey Crisp.
Can I make this recipe into pull apart muffins?
Absolutely! Cut dough into small squares as directed and layer them into a greased muffin tin. Press the dough in the center straight down to force the points of the squares to go up. You can also roll a few squares together to create a rose pattern.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this pull-apart bread recipe, you might like to try these other delicious fall inspired treats.
Apple Cinnamon Pull Apart Bread
This pull apart bread is made with an enriched dough layered with apple cinnamon filling. Cut into squares and stacked on top of each other, this process creates layers that can be pulled apart with each one thoroughly coated in gooey flavors.
Ingredients
For the Dough
- 113 grams (½ cup, 120 ml) whole milk (lower fat or non-dairy can be substituted)
- 1 teaspoon instant or active dry yeast
- 25 grams (2 tablespoons) granulated sugar
- 240-300 grams (2 - 2 ½ cups) all-purpose flour
- ¾ teaspoon kosher or table salt
- 37 grams (⅓ cup) unsalted butter, room temperature
- 1 large egg, room temperature
For the Filling
- 1 large apple, I like honey crisp or golden delicious
- 135 grams (⅔ cup) brown sugar, light or dark
- 1 tablespoon ground cinnamon
Instructions
- Proof Yeast: Warm the milk (113 grams/ ½ cup) up to about 110°F/ 43°C. It should only be slightly warm, not hot. Add the yeast (1 teaspoon), and one large pinch of granulated sugar and stir to combine. Let sit for about 5 minutes until you see some bubbles and foaming.
- Mix Dough: In a large mixing bowl, combine the smaller amount of flour (240 grams/ 2 cups), the rest of the granulated sugar (25 grams/ 2 tablespoons), salt (¾ teaspoon), butter (37 grams/ ⅓ cup), egg (1 large), and the yeast/milk mixture. Start mixing with a large spoon and then switch to using clean hands to mix until a sticky dough forms.
- Knead: Turn the dough out onto a lightly floured countertop. Dust flour over the top of the dough and knead the dough by hand until smooth and elastic, about 8-10 minutes. Alternatively, you can knead it in a stand mixer fit with a dough hook for 6-8 minutes on medium speed. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch but should feel smooth and elastic and should stand tall when rounded into a ball.
- Bulk Ferment: Transfer the dough to a lightly oiled bowl and cover with a piece of plastic wrap or a shower cap (my preference). Bulk ferment until doubled in size and full of air, about 1 hour for instant yeast and 2 hours for active dry yeast.
- Make Filling: About 10 minutes before the dough is finished rising, make the filling. Dice the apple (1 large) very small and then toss the pieces in a mixing bowl with the brown sugar (135 grams/ ⅔ cup) and ground cinnamon (1 tablespoon). Set aside.
- Prepare an 8 x 4 inch (20 x 10 cm) loaf pan with non-stick spray and set aside.
- Roll Dough: Gently press the air out of the dough then transfer it to a lightly floured countertop. Roll the dough out with a rolling pin to a large square about 12 x 12-inches (30 x 30 cm) .
- Fill & Shape: Stir the apple filling and then spread the mixture across the entire dough. If juices have been released from the apples, drizzle it over the dough.
- Using a sharp knife or bench scraper, cut the dough into 4 roughly equal strips about 3 x 12- inches (8 x 30 cm) in size.
- Stack the strips on top of each other, 2 strips tall. Use a sharp knife or bench scraper to cut the stacks of dough into 4 roughly equal squares.
- Place the stacks of dough into your prepared loaf pan on their side so that you have layers of dough stacked against each other. Cover the pan loosely with plastic wrap and let rest for about 30 minutes to proof.
- While proofing, preheat the oven to 350°F/175°C.
- Bake for 30-35 minutes until the top is golden brown. Let cool in the pan for at least 5 minutes before tipping it out onto a cooling rack.
- If desired, drizzle with caramel sauce for serving.
- Store cooled bread at room temperature wrapped loosely in foil for up to 3 days.
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