Apple Cinnamon Pull Apart Bread is a warm and cozy treat that’s fun to eat! Made with fluffy dough and sweet apple bits, it’s like a hug in every bite.
The best part? Pulling apart the fluffy pieces is just delightful. I love enjoying it fresh from the oven with a cup of tea—perfect for chilly days!
Key Ingredients & Substitutions
All-Purpose Flour: This flour is perfect for bread making! If you need a gluten-free version, try a 1:1 gluten-free all-purpose blend. Just check that it includes xanthan gum!
Active Dry Yeast: Always check the expiration date on your yeast! If you don’t have active dry yeast, you can use instant yeast, but you don’t need to dissolve it in milk first—just mix it with the dry ingredients.
Apples: I love using Granny Smith apples for their tartness, but feel free to mix in some sweeter varieties like Honeycrisp or Fuji for more flavor. Even canned apple pie filling works in a pinch!
Pecans: These add great crunch! If you’re nut-free, consider using sunflower seeds or simply omitting them. Walnuts also make a nice substitute if you have them on hand.
Powdered Sugar: To keep it dairy-free, use almond or oat milk in the icing instead of regular. You can also blend regular sugar until fine if you’re out of powdered sugar.
How Do You Ensure Soft and Fluffy Dough?
Achieving a soft dough is crucial for pull-apart bread. Here are some essential tips:
- **Knead Well:** Knead the dough for 8-10 minutes. This develops gluten, making the bread fluffy!
- **Ideal Temperature:** Ensure your milk is warm (not hot) for yeast activation. A kitchen thermometer is handy for this.
- **Proper Rise:** Don’t rush the rising times. If your dough isn’t doubling in size, give it more time to develop flavor and texture.
Following these guidelines will help you achieve that perfect fluffy pull-apart texture! Enjoy your baking adventure!
How to Make Apple Cinnamon Pull Apart Bread
Ingredients You’ll Need:
For The Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp salt
For The Apple Cinnamon Filling:
- 2 medium apples, peeled, cored, and finely chopped
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ cup unsalted butter, softened
- ½ cup pecans (optional), chopped
For The Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 2 hours for rising. Baking the bread will take about 35–40 minutes. In total, you’ll need roughly 2 hours and 55 minutes, but most of that is just waiting for the dough to rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes foamy. Meanwhile, in a large mixing bowl, combine 3 ½ cups of flour, ¼ cup of sugar, and 1 tsp of salt. Add the foamy yeast mixture, ¼ cup of melted butter, and 2 large eggs. Mix everything together until you have a soft dough. Knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
2. First Rise:
Transfer your dough into a greased bowl, cover it with a clean towel, and let it rise in a warm place. You want it to double in size, which takes about 1 to 1½ hours.
3. Prepare the Filling:
While your dough is rising, mix the chopped apples with ½ cup of brown sugar and 2 tsp of ground cinnamon in a medium bowl. Set this aside so the flavors can meld together.
4. Assembly:
Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface (about 12×16 inches). Spread the softened butter over the entire dough. Then sprinkle the apple cinnamon mixture evenly over the top, and add chopped pecans if you’re using them.
5. Cutting and Stacking:
Cut the dough into strips, each approximately 3 inches wide. Stack the strips on top of each other to create a layered stack of dough.
6. Stack in Pan:
Now, cut the stacked dough into squares or pieces and place them closely into a greased loaf pan, stacking the pieces vertically to achieve that pull-apart effect.
7. Second Rise:
Cover the pan with a towel again and let it rise for another 30–45 minutes until it has puffed up nicely.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the bread for 35–40 minutes, or until it becomes golden brown and a toothpick inserted in the center comes out clean. If it browns too quickly, easily cover it with some foil.
9. Cool:
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Prepare the Icing:
In the meantime, whisk together 1 cup of powdered sugar, 2-3 tbsp of milk or heavy cream, and ½ tsp of vanilla extract until the mixture is smooth and thick enough to drizzle.
11. Serve:
Once the bread has cooled, drizzle the icing over the top, and slice it up! Enjoy this warm, gooey pull-apart bread with the family or indulge in a slice all by yourself!
This recipe results in a delectably soft bread with sweet, spiced apple bits and a luscious vanilla glaze that makes it even more irresistible!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for some of the all-purpose flour! Start with a 50/50 mix to see how the texture turns out. Just note that the bread may be denser and require a little extra liquid.
What Apples Work Best for the Filling?
Granny Smith apples are great for their tartness, but you can also use Honeycrisp or Fuji for a sweeter flavor. A mix of different apples can create a delightful taste, too!
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water for each egg) and use plant-based milk and butter alternatives. It will still be delicious!
How Should I Store Leftovers?
Store any leftover pull-apart bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week, or freeze it for a few months!
