Cinnamon Apple Pull-Apart Bread

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Recipe photo
Hands-on time:
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Yield: 1 loaf, about 12 to 15 servings.

Recipe photo

This bread pulls apart at the gentlest of touches. We like it best served warm, roughly 15 minutes out of the oven, with a good slathering of butter. Our thanks to Joy the Baker for the blog post and recipe that inspired this tasty treat.

Cinnamon Apple Pull-Apart Bread

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 12 to 15 servings.
Published: 06/26/2012

Ingredients

Filling

Dough

Directions

1) To make the filling: Melt the butter in a saucepan set over medium heat.

2) Combine the sugar and ClearJel, and add to the saucepan along with the remaining ingredients.

3) Cook for 5 minutes and set aside to cool.

4) To make the dough: Whisk together the butter, milk, water, eggs, and vanilla extract.

5) Combine the flour, sugar, salt, and yeast, then add the wet ingredients. Mix and knead, adding more flour or water if necessary to make a smooth, soft dough.

6) Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.

7) Grease a 12" x 4" x 2 1/2" tea loaf pan or a 9" x 5" loaf pan.

8) Gently deflate the dough and turn it out onto a lightly greased surface. Roll the dough into a 12" x 20" rectangle.

9) Spread the filling mixture all over the surface.

10) Cut the dough crosswise into six 3 1/2" x 12" strips. Stack the strips on top of one another.

11) Cut the stack into six pieces, about 2" x 3 1/2" each.

12) Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.

13) Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.

14) Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.

Yield: 1 loaf, about 12 to 15 servings.

Reviews

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  • star rating 03/01/2015
  • steffo1 from KAF Community
  • I was so thrilled to find this recipe...I used to buy a bread like this at a store that is no longer in existence, and I tried so many recipes trying to duplicate it. Well this one is it! It's so fantastic that I have to have it on hand at all times! I love it toasted slightly for breakfast. It also freezes really well. The first time I baked it I was concerned when I tried to stack the pieces and they looked sloppy, but it still came out great! Thank you, thank you, thank you for this recipe!!!
  • star rating 11/19/2014
  • sarahwhitelaw from KAF Community
  • This bread tastes like apple french toast! It's so good! I made it last night and it's already gone this morning. My only question is: Can I make this ahead of time and freeze it? We want to make a dozen loaves for my kid's teachers for Christmas. Or is it best to wait and make them all the night before giving? Thanks!

    Hi there- I do think you would probably be fine to freeze these loaves once baked. You could double-wrap them shortly after they are cooled and then place them in the freezer. You would then thaw them in the fridge overnight the day before you would like to enjoy them and then refresh them in the oven at the original temperature before gifting if you like for a thorough reheating. Happy baking! Jocelyn@KAF

  • 09/15/2014
  • Mrsdrcomez from KAF Community
  • I was wondering if I could use 2 egg whites instead of the whole egg? Thanks!
    2 egg whites = 1 large whole egg. Consider using 2 egg whites and one whole egg and this would be better for the liquid amount in the recipe. Happy Baking! Irene@KAF
  • star rating 09/14/2014
  • Mswall@sc.rr.com from KAF Community
  • My family keeps requesting this recipe. Made 3 loaves in one week!! So good for breakfast. In the apple mixture I used dark brown sugar and added 1 cup raisins and 1/4 tsp nutmeg to increase flavor.
  • star rating 09/14/2014
  • Mswall@sc.rr.com from KAF Community
  • My family keeps requesting this recipe. Made 3 loaves in one week!! So good for breakfast. In the apple mixture I used dark brown sugar and added 1 cup raisins and 1/4 tsp nutmeg to increase flavor.
  • star rating 09/04/2014
  • Anne from South Carolina
  • We really liked this bread. I did not have any apples so I used dried cherries. I cut the dough into pieces (without stacking) using my pizza cutter. I then placed them into the loaf pan which I had tilted. It was a little messy, but not difficult.
  • star rating 12/02/2012
  • tylerbenpub from KAF Community
  • I've made this twice and it comes out looking great and tastes even better. I add a little extra cinnamon to the filling... Here's my question: after I have rolled out the dough, covered it with filling, and cut the 3.5 x 12" strips, there is no way I can pick up the strips to stack them -- the dough is too soft for me to pick up the entire strip. I end up cutting a grid of 2" x 3" pieces, picking them up individually and stacking them in the tea pan. Any thoughts?
    Stacking strips of dough can be a challenge - using your fingers to crawl under the dough from the outside to the middle can help as well as stacking only 3 in a pile, then putting the two piles together. I hope this helps - Irene @ KAF
  • star rating 11/19/2012
  • Baking in CV from California
  • I made this recipe exactly as written and it was very good. The only reason I give it 4 instead of 5 stars is that I like the KA Harvest Apple Challah recipe just a little better - It is just a little less messy (everything is relative), I use no-knead challah dough with the KA Harvest - the cold dough is easier to work with, I do not have to peel the apples for KA Harvest since they are chopped and it is easiier to slice into neat pie slice type pieces. This pull-apart bread does pull apart nicely but the bottom was a little soft as the apples slid down and I believe this has a little more apple, which when it comes to apple, more is definately better. All in all these are both yummy apple breads, but I recommend trying both.
  • star rating 10/11/2012
  • jattyjo from KAF Community
  • Ok I finally made this bread today after comtemplating the directions for several days....it turned out great!! I used a 12 in pain de mie pan and it was perfect. Also used corn starch and it worked good. Only tip I offer is when you roll your dough out, make sure the thickness is consistent. I had a few "fat" rolls on one end.. Also I used my bread machine for mixing kneading dough. Definitely will make this again soon!
  • star rating 10/10/2012
  • Baa from KAF Community
  • I made this bread on Sunday and have eaten it every day. (I'm alone so I usually give most of my baking away..favorite pasttime) I did bring a piece to work and shared it with the Exec Admin Assist...she said she couldn't stop smacking her lips. Three thumbs up (if I had that many) I do have to admit; it was messy putting together, but that won't stop me from making it again.
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