Cinnamon Apple Pull-Apart Bread with Glaze
Soft, pillowy pull-apart bread layered with spiced brown sugar and fresh diced apples, finished with a cinnamon-powdered sugar glaze. The dough rises twice, creating tender, airy crumb structure perfect for casual breakfasts or brunch gatherings. This version combines yeast-leavened richness with bright apple and warm spice flavors, ideal for weekend mornings or potlucks. The pull-apart format makes serving effortless and visually appealing.
Ingredients
Instructions
- 1
Combine warm milk and yeast, stir and cover. Let stand at room temperature for 10 minutes until foamy.
- 2
In a stand mixer bowl, beat egg and sugar. Add melted butter and yeast mixture, beat to combine.
- 3
Add salt to flour. Add half the flour to the mixture and beat for 30 seconds. Scrape bowl sides and bottom, then beat for 3 more minutes.
- 4
Add remaining flour and knead until dough forms a ball.
- 5
Transfer to a greased bowl, cover with plastic wrap and let rise at room temperature until doubled in size.
- 6
Butter a 9x5 inch bread pan.
- 7
On a floured surface, roll dough into a 20x12 inch rectangle.
- 8
In a bowl, combine brown sugar and cinnamon. Set diced apple aside.
- 9
Brush dough with melted butter. Sprinkle brown sugar-cinnamon mixture over dough, then spread diced apple on top.
- 10
Cut dough into six 20x2 inch strips horizontally. Stack pieces on top of each other.
- 11
Cut stacked pieces into six strips vertically.
- 12
Loosely stack pieces cut-side up into the prepared pan. Cover with plastic wrap and let rise at room temperature for 30 minutes.
- 13
Preheat oven to 350 F.
- 14
Bake for 35 minutes, covering top with aluminum foil for the last 10 minutes.
- 15
Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely.
- 16
Combine powdered sugar, cinnamon, and milk in a bowl. Mix and adjust milk as needed for desired consistency.
- 17
Drizzle cooled bread with cinnamon glaze and serve.
Tips
Check dough temperature with a thermometer. If it rises too quickly in a warm kitchen, place the bowl in a cooler spot to avoid over-proofing and dense crumb.
Cut dough pieces as straight as possible for even baking. Slightly crooked pieces still pull apart beautifully and won't affect texture.
Don't skip the aluminum foil cover during the final 10 minutes of baking. It prevents over-browning while centers finish cooking.
Good to Know
Keep covered at room temperature for up to 2 days. Store in an airtight container to retain moisture. Refrigerate for up to 5 days in an airtight container.
Prepare dough through first rise, refrigerate overnight. Next morning, remove from fridge 1 hour before rolling and proceed from rolling step. Or freeze fully baked, cooled bread (without glaze) for up to 1 month. Thaw at room temperature and add fresh glaze before serving.
Serve warm or at room temperature. Pairs well with coffee, tea, or hot chocolate. Ideal for brunch, church gatherings, or casual weekend family breakfast. Individual pieces pull apart easily for buffet-style service.
Common Mistakes
Use water that is too hot (above 120 F) to avoid killing yeast and preventing proper fermentation.
Don't skip the aluminum foil during final baking to prevent dark, burnt top.
Avoid over-kneading after adding final flour to keep crumb tender rather than tough.
Don't crowd dough pieces in the pan. Leave slight gaps for air circulation and even rising.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
drain excess liquid to prevent soggy dough
Full guide →FAQ
Can I make this bread without a stand mixer?
Yes. Mix wet ingredients by hand, add flour in batches and stir until a shaggy dough forms. Transfer to a work surface and knead by hand for 8-10 minutes until smooth and elastic. The process takes longer but yields the same result.
What if my dough doesn't double during the first rise?
Kitchen temperature affects rising time significantly. If it's cool, rising may take 2-3 hours or longer. Place the covered bowl in a turned-off oven with the light on, or near a warm spot. Don't rush this step; proper rising develops flavor and structure.
Can I freeze unbaked assembled bread for later baking?
Yes. After arranging in the pan and covering, freeze for up to 1 month. Thaw overnight in the refrigerator. Let come to room temperature before the final 30-minute rise, then bake as directed. Frozen dough may need 5-10 minutes extra baking time.