Apple Pull-Apart Bread

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Warm, gooey, and full of sweet cinnamon-spiced apples—this Apple Pull-Apart Bread is a showstopper that’s easy to make and hard to resist.

Whether you’re enjoying it for breakfast, dessert, or a cozy afternoon snack, this soft, pull-apart treat will quickly become a favorite.

With simple ingredients and an irresistible combination of flavors, it’s a must-try recipe that’s perfect for sharing (or keeping all to yourself!).

For the Dough

• Whole Milk – Warmed to help activate the yeast.
• Yeast – 1 package (2 ¼ teaspoons), helps the dough rise.
• Granulated Sugar – Sweetens the dough and aids yeast activation.
• Melted Butter – Adds richness and softness to the dough.
• Salt – Balances sweetness and enhances flavor.
• Eggs – Bind the dough together and add tenderness.
• Flour – All-purpose, used to form the dough (5 ½ – 6 cups).

For the Filling

• Apple – 1 large, chopped into bite-sized pieces for sweetness and texture.
• Melted Butter – Adds flavor and helps the cinnamon-sugar mixture stick.
• Granulated Sugar – Sweetens the layers of dough.
• Ground Cinnamon – Adds warmth and spice to the filling.

For the Glaze

• Powdered Sugar – Sweetens the glaze and gives it a smooth texture.
• Milk – Thins the glaze to the perfect consistency for drizzling.

Apple Pull-Apart Bread

Craving something sweet and comforting? This Apple Pull-Apart Bread is the ultimate treat—soft, fluffy layers filled with juicy apples and a warm cinnamon-sugar swirl that melts in your mouth.

Print Pin

Course: Bread

Cuisine: American

Keyword: Apple Pull-Apart Bread

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Rise Time:: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings: 2 loaves

Notes

Ingredients:

Dough:

• 1 ½ cups warm whole milk
• 1 package (2 ¼ teaspoons) yeast
• 3 tbsp granulated sugar
• ½ cup melted butter (cooled)
• 1 tsp salt
• 3 eggs
• 5 ½ to 6 cups flour (as needed)

Filling:

• 1 large apple (about 1 cup, chopped)
• ¼ cup melted butter
• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Glaze:

• ¼ cup powdered sugar
• 1 tbsp milk

Instructions:

1. Prepare the Dough:
   • In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir lightly and let sit for 5 minutes until bubbly.
   • Add the melted butter, salt, eggs, and 2 cups of flour to the mixture.
   • Gradually add the remaining flour while mixing on low speed until the dough starts to come together and form a ball. You may not need the last ½ cup of flour.
   • Knead the dough in the stand mixer on low for 10 minutes.
   • Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise for about 60 minutes, or until doubled in size.
   • Once the dough has doubled, punch it down to deflate. Roll the dough into a rectangle (approximately 18" x 12"). If you prefer thinner layers, make a larger rectangle.
2. Prepare the Filling:
   • Brush the dough with melted butter, then sprinkle with sugar and cinnamon.
   • Evenly distribute the chopped apples over the dough.
   • Cut the dough into 3" x 4" pieces using a pizza cutter or knife.
   • Stack four dough squares on top of each other and place each stack in a greased bread pan. The stacks can be placed in a straight line or randomly arranged.
   • Cover and let the dough rise for 30 minutes.
3. Bake the Bread:
   • Preheat your oven to 350°F (175°C).
   • Bake the bread for 45-50 minutes or until golden brown.
   • Allow the bread to cool in the pan for 20 minutes before removing. Continue cooling on a wire rack.
4. Make the Glaze (Optional):
   • In a small bowl, whisk together the powdered sugar and milk until smooth.
   • Drizzle the glaze over the top of the bread, allowing it to cascade down the sides.

 

Notes:

• Use firm apples such as Fuji, Braeburn, Granny Smith, or Gala. These varieties hold up well during baking.
• While the glaze adds sweetness and a nice finish, the bread is just as delicious without it.

 

Nutrition
Calories: 140kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 243mg | Potassium: 60mg | Fiber: 5g | Sugar: 9g | Vitamin A: 355IU | Vitamin C: 0.7mg | Calcium: 40mg | Iron: 0.2mg

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1. Can I make the dough ahead of time?
   Yes, you can prepare the dough the night before. Simply refrigerate it overnight after the first rise. The next day, let it come to room temperature before continuing with the recipe.

2. What kind of apples should I use for the best results?
   Use firm apples like Fuji, Braeburn, Granny Smith, or Gala. These apples hold their shape well during baking and add the perfect texture and flavor to the bread.

3. Can I freeze the bread after baking?
   Absolutely! Once the bread has cooled, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. It will last for up to 2-3 weeks. To reheat, simply thaw and warm in the oven.

4. How can I store leftover bread?
   Store leftover Apple Pull-Apart Bread in an airtight container at room temperature for 2-3 days. You can also refrigerate it for longer freshness.

5. Can I add extra fillings like nuts or raisins?
   Yes, adding chopped nuts or raisins is a great way to enhance the flavor. Simply sprinkle them over the apples before rolling up the dough, or mix them into the cinnamon-sugar filling.

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