Apple Cinnamon Pull-Apart Bread
This Apple Cinnamon Pull-Apart Bread transforms simple ingredients into a showstopping treat that combines the comfort of homemade bread with the irresistible flavors of cinnamon-spiced apples. Unlike typical monkey bread with apples, our version features layers of buttery dough enveloping fresh apple pieces that caramelize as they bake, creating pockets of warm, gooey perfection in every pull-apart section.
Equipment
- 9×5-inch loaf pan
- Mixing Bowls
- Rolling Pin
- Pizza Cutter or Sharp Knife
Ingredients
For the Dough
- 3½ cups all-purpose flour substitute up to 1 cup with whole wheat flour if desired
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast 1 standard packet
- 1 teaspoon salt
- ½ cup warm milk about 110°F
- ⅓ cup warm water
- 2 large eggs room temperature
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
For the Apple Filling
- 3 medium apples Honeycrisp or Granny Smith work best
- ¼ cup unsalted butter melted
- 1 cup brown sugar packed
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons apple cider or milk
- ½ teaspoon vanilla extract
- pinch cinnamon
Instructions
- In a large bowl, whisk together 3 cups of flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk, water, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Add the remaining ½ cup of flour gradually, as needed, until the dough pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
- While the dough rises, peel, core, and dice the apples into small ¼-inch cubes. In a bowl, mix the brown sugar, cinnamon, nutmeg, cloves, and salt. Set both aside.
- Punch down the risen dough and roll it out on a floured surface to a 20x12-inch rectangle. Brush the entire surface with melted butter, then sprinkle evenly with the sugar-spice mixture. Distribute the diced apples over the surface, gently pressing them into the dough.
- Using a pizza cutter or sharp knife, cut the rectangle into 6 equal strips (about 3½ inches wide). Stack these strips on top of each other, apple side up. Cut the stack into 6 equal portions.
- Grease a 9x5-inch loaf pan. Stand each stack on its edge in the pan, positioning them like a line of dominoes that have slightly fallen against each other. Cover loosely and let rise for 30-45 minutes, until puffy.
- Preheat oven to 350°F. Bake the loaf for 35-40 minutes, or until the top is deeply golden and the internal temperature reaches 190°F. If the bread browns too quickly, tent with foil after 25 minutes.
- Whisk together the powdered sugar, apple cider or milk, vanilla, and cinnamon until smooth. While the bread is still warm (but not hot), drizzle the glaze over the top, allowing it to seep into the crevices between the layers.
Notes
Pro Tips:
- Warm your mixing bowl before adding ingredients for better yeast activation
- For faster rising, place covered dough in an oven with just the light on
- Toss diced apples with lemon juice to prevent browning and enhance flavor
- Allow bread to cool for at least 15 minutes before serving
- Store at room temperature for up to 2 days or refrigerate for up to 5 days
- Individual portions can be frozen for up to 3 months
Nutrition
Calories: 285kcalCarbohydrates: 47gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 220mgFiber: 2gSugar: 25gVitamin C: 8mgIron: 4mg
Tried this recipe?Let us know how it was!