Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Cinnamon Pull-Apart Bread

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 210

Description

If you like cinnamon & apples, this one’s for you. It takes a bit time (mostly waiting while to dough does the work) and it’s a bit messy to make, but worth it.


Ingredients

Scale

For the dough

  • 1/4 cup (55g) unsalted butter, melted
  • 1/3 cup (80ml) lukewarm milk
  • 1/4 cup (69ml) lukewarm water
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1/4 cup (60g) sugar
  • 1/2 tsp. salt
  • 2 1/4 tsp. instant yeast

For the filling

  • 2 tbsp. unsalted butter
  • 1/2 cup (110g) packed brown sugar
  • 1 tbsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 3 medium apples (about 2 cups), peeled and thinly sliced
  • 1/2 cup (60g) pecans or walnuts, chopped (optional)

For the glaze

  • 1 cup (130g) confectioner’s sugar
  • 1 tbsp. milk

Instructions

  1. Whisk together the melted butter, milk, water, eggs, and vanilla extract. In a mixing bowl mix together the flour, sugar, salt, and yeast, then add the wet ingredients. Using the dough hook attachment mix and knead, until the dough is smooth. If the dough is too sticky add a little flour, up to a 1/4 cup. Cover the dough and allow to rest until doubled in size, about 1 hour.
  2. Roll the dough into a 12″ x 20″ (30x50cm) rectangle. In a medium size bowl mix the melted butter with the vanilla, cinnamon and brown sugar. Add apples and nuts (keep a some for the topping), mix well and spread evenly on the dough. Cut the dough crosswise into six 3 1/2″ x 12″ (ca. 8x30cm) strips. Stack the strips on top of one another. Cut the stack into six pieces. 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. I sprinkled remaining nuts on top. Cover the pan and allow the loaf to rise for 30 to 45 minutes, until it’s almost doubled in size. While the loaf is rising, preheat the oven to 350°F (175°C).
  3. 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. While still bit warm, spoon the glaze over the top of the loaf.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12