This Soft Cinnamon Apple Pull-Apart Bread is loaded with a buttery layers, apples, cinnamon and a maple glaze that you’ll be making on repeat.

Ingredients

Yeast – I’m using instant yeast, but see ingredient notes for using dry active yeast.
Flour – I’m using all purpose, but bread flour works also
Cinnamon – for both the dough and cinnamon sugar layers
Salt – adds flavor and structure to dough.
Butter – for the dough and cinnamon sugar layers
Apple Cider – added to the dough for extra apple flavor.
Apple – diced for the stacked layers
Brown Sugar – for the cinnamon sugar layers
Powdered Sugar – for the perfect sweet glaze
Maple Syrup – for a maple flavor to the glaze
Heavy Cream – to help get the perfect consistency.

How to Make Cinnamon Apple Pull-Apart Bread

In a large bowl (I use my stand mixer) combine 3 cups flour, instant yeast, cinnamon, and salt.
Add in warmed apple cider and butter. Mix together, adding in additional flour if needed.
Knead mixture for 7-10 minutes. Shape into a ball, place back into bowl, and let rise for an hour, until doubled.
After the dough has doubled, place onto counter and roll into a rectangle approximately 20 x 15 inches.
Spread the butter on the dough and top brown sugar and cinnamon, then sprinkle with diced apple.
Cut into rectangles that will fit into your bread pan about 4″x 3″
Stack rectangles and place horizontally into your bread pan. Cover and allow to rise an 30 minutes.
Bake at 350 for 25-30 minutes.
In a small bowl combine maple glaze ingredients. Adding enough heavy cream to get desired consistency.
Allow bread to cool for 15-20 minutes before removing from bread pan.
Pour frosting over the top and enjoy!

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Ingredients

Apple Cider Dough

2 1/4 tsp instant yeast see notes for dry active yeast instructions
3 – 3 1/2 cup all purpose flour
1 tsp cinnamon
1 tsp salt
3 tbsp butter
1 1/4 cup apple cider warmed

Apple Filling

1 apple diced
4 tbsp butter softened
1/2 cup brown sugar
1 tbsp cinnamon

Maple Glaze

1/2 cup powdered sugar
2 tbsp maple syrup
2-3 tbsp heavy cream

Instructions

In a large bowl (I use my stand mixer) combine 3 cups flour, instant yeast, cinnamon, and salt.
Add in warmed apple cider and butter. Mix together, adding in additional flour if needed.
Knead mixture for 7-10 minutes. Shape into a ball, place back into bowl, and let rise for an hour, until doubled.
After the dough has doubled, place onto counter and roll into a rectangle approximately 20 x 15 inches.
Spread the butter on the dough and top brown sugar and cinnamon, then sprinkle with diced apple.
Cut into rectangles that will fit into your bread pan about 4"x 3"
Stack rectangles and place horizontally into your bread pan. Cover and allow to rise an 30 minutes.
Bake at 350 for 25-30 minutes.
In a small bowl combine maple glaze ingredients. Adding enough heavy cream to get desired consistency.
Allow bread to cool for 15-20 minutes before removing from bread pan.
Pour frosting over the top and enjoy!

Notes

If using dry active yeast combine 2 1/4 tsp yeast with 2 tbsp sugar and 1/2 cup of warm apple cider. Combine this with remaining apple cider in step 2.

Nutrition

Cinnamon Apple Pull-Apart Bread

This Soft Cinnamon Apple Pull-Apart Bread is loaded with a buttery layers, apples, cinnamon and a maple glaze that you’ll be making on repeat.

Ingredients

How to Make Cinnamon Apple Pull-Apart Bread

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Share Your Experience