I know I've said this before but I truly love fall. I love the way the air smells and the crisp mornings and evenings, the colors of the trees, apples and pumpkins. It's time to break out the comfy sweaters and long pants again. It also means my entry way is about to become super cluttered with boots, hats, gloves and scarves. That's OK, it's worth it.
I've been wanting to make this recipe for a very long time. Having half a bushel of apples to use up really helped me move along with this recipe. I know it's a lot of steps but the end result is so worth it. The steps aren't complicated, just time intensive. I took a lot of pictures to help clarify so I hope it makes sense.
After the dough has risen for the first time, you need to spray a surface with non-stick spray. Roll it out, or just stretch it out to make a 12 x 20 inch rectangle.
Spread the butter/vanilla mixture evenly over the dough, then sprinkle on the brown sugar, then cinnamon. Add the apples and nuts if you're using them.
Cut one line down the center, and then two cuts on either side of that center line. You want 6 equal sized strips.
Pile the strips on top of each other. A lot of apples fall off during this process, just stick them back on as best you can and you can save some to put on the top once it's in the dish.
I can't believe I forgot to take a picture of this next step but the link I've provided below has awesome pictures. Anyway, once you've piled them on top of each other, cut once down the center, then 2 equal sized cuts on either side of the center line, again you're looking for 6 even sized cuts to make 6 individual piles of stacked dough.
Now put the dough squares in the prepared pan and sprinkle the tops with any apples that have fallen off. Now let rise again, 30 - 60 more minutes.
Bake, while it's baking you can make the yummy glaze.
When the loaf comes out of the oven you will want to let it sit in the pan for about 20 minutes before removing to a cooling rack. But once it's out of the pan you can drizzle some of the glaze over the slightly warm loaf. You don't want the loaf to be super hot or the glaze will just run off, be patient and let it cool a little first.
Oh yeah, that's what I'm talkin' about.
The layers really do peel away and there are plenty of apples.
The dough is super moist and the taste is very much cinnamon roll like, with apples on top. Just glorious. Best when eaten a little warm but I've been snacking on mine straight from the refrigerator and it's equally yummy.
Totally worth the time it takes to put this bread together. Wonderful treat for Christmas morning or when you've got company for breakfast. Or just yourself.
Apple Cinnamon Pull-Apart Bread
Recipe from Half Baked
- 1/4 cup (4 Tbsp) unsalted butter, melted
- 1/3 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 1/4 tsp instant yeast
- In a small bowl, stir together the melted butter, milk, water, eggs and vanilla extract. Set aside.
- In the bowl of your stand mixer, add the flour, sugar, salt and yeast. Slowly add the wet ingredients while the mixture is on low.
- Let the mixture become a soft dough. If the dough looks too dry add a little water, if it looks to sticky add up to 1/4 cup more flour.
- Dump the dough into a oiled bowl, cover and let rise for about 1 hour until doubled in size.
- 2 Tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/2 cup brown sugar
- 1 Tbsp ground cinnamon
- 3 medium apples, (about 2 cups) peeled, cored and thinly sliced
- 1/2 cup pecans or walnuts (optional)
- Once the dough has risen. Dump it onto a lightly greased surface and form into a 12 x 20 inch rectangle.
- Mix the melted butter and vanilla together and spread evenly on the dough rectangle.
- Use your hands to distribute the brown sugar over the top of the dough and spread around so it's even.
- Next sprinkle the cinnamon over the top so it's even.
- Add the apples to the top.
- Next add the nuts, if you're using them.
- Cut the rectangle in half width wise, and then make two more even cuts on each side of the center line so you end up with 6 even sections. (See pictures)
- Stack those sections on top of each other, you will need to put back some of the apple pieces that fall off. (see pictures)
- Not you should have one section piled high (see pictures)
- Cut that section down the middle, and then make two even sections on each side of that center line so you have 6 even squares.
- Spray a 9 x 5 inch loaf pan with non-stick spray and then turn each section on it's side and press the cut sections into the loaf pan. (see picture).
- Cover and let rise for 30 - 60 more minutes.
- Preheat the oven to 350º
- Once the dough has risen for the second time, place in the oven and bake for 45 -55 minutes, tenting it with tin foil after 30 minutes.
- Transfer the pan to a cooling rack and let sit for 15 - 20 minutes, then turn out and continue with the glaze below.
- 1 cup powdered sugar (confectioners sugar)
- 1 Tbsp milk
- Make the glaze by mixing the two ingredients together until the desired consistency has been reached. Drizzle over the warm loaf.