Pull-Apart Apple Bread is a warm, sweet, and sticky loaf made of layers of soft dough filled with cinnamon-sugar apples. It’s designed to be pulled apart piece by piece, making it perfect for sharing at breakfast, brunch, or dessert time.
Why You’ll Love This Recipe
- Loaded with warm apple-cinnamon flavor
- Fun, interactive way to enjoy bread—no slicing needed
- Great for gatherings or family breakfasts
- Easy to customize with your favorite fruits or spices
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Whole milk
- Unsalted butter
- Vanilla extract
- Eggs
- Firm apples (such as Granny Smith)
- Light brown sugar
- Ground cinnamon
- Powdered sugar
- Water or milk (for glaze)
directions
- In a bowl, mix diced apples with brown sugar, cinnamon, and melted butter. Set aside.
- In a large bowl, combine flour, sugar, yeast, and salt. Mix in warm milk, melted butter, vanilla, and eggs. Knead until smooth. Let rise for 1 hour.
- Roll out the dough into a rectangle. Spread apple mixture on top. Cut into strips, then stack and slice into squares.
- Layer the stacks upright in a greased loaf pan. Cover and let rise again for 30 to 60 minutes.
- Preheat oven to 350°F (175°C). Bake for 45–55 minutes until golden and cooked through.
- Let cool for 15–20 minutes, then drizzle with a glaze made of powdered sugar and milk or water.
Servings and timing
- Servings: 8
- Prep time: 30 minutes
- First rise: 1 hour
- Second rise: 30–60 minutes
- Bake time: 45–55 minutes
- Total time: About 2.5 hours
Variations
- Use honeycrisp or pink lady apples for different flavor profiles
- Add chopped nuts or raisins to the filling
- Swap glaze for a cream cheese frosting
- Use pre-made biscuit dough for a shortcut version
storage/reheating
- Store leftovers in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 3 days; microwave slices for 15–20 seconds to reheat
- Freeze unglazed bread for up to 3 weeks; thaw and reheat before glazing
FAQs
What type of apples work best?
Granny Smith apples hold up well and provide a nice tart balance to the sweetness.
Can I use store-bought dough?
Yes, pre-made biscuit or roll dough works well if you’re short on time.
How do I know when the bread is done baking?
It should be golden brown on top and reach an internal temperature of about 200°F.
Can I make this bread ahead of time?
Yes, you can assemble the bread and refrigerate it overnight before baking.
What kind of glaze should I use?
A simple powdered sugar and milk glaze works best, but cream cheese glaze is also delicious.
Is this the same as monkey bread?
Not exactly—monkey bread is made with dough balls, while pull-apart bread uses stacked layers.
Can I add other fruits?
Yes, try adding pears or dried cranberries for variety.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend suitable for yeast doughs.
Why did my bread turn out soggy?
Too much apple filling or underbaking can make it soggy. Make sure to drain excess juice from the apples.
Can I freeze the baked bread?
Yes, freeze unglazed bread tightly wrapped. Thaw and reheat before glazing and serving.
Conclusion
Pull-Apart Apple Bread is the perfect cozy bake for sharing. Its cinnamon-spiced apple layers and sweet glaze make it irresistible for breakfast or dessert. Whether you’re baking it for a holiday or a lazy weekend, this recipe is sure to please.
Print
Pull-Apart Apple Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
This soft and fluffy pull-apart apple bread is filled with layers of cinnamon-spiced apples and drizzled with a sweet glaze. It’s like a cross between apple pie and cinnamon rolls—perfect for brunch, dessert, or a holiday treat. Each slice pulls apart easily for a fun and delicious shareable loaf!
Ingredients
For the Dough:
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2 3/4 cups all-purpose flour
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1/4 cup granulated sugar
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2 1/4 tsp active dry yeast (1 packet)
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1/2 tsp salt
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1/2 cup whole milk
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1/4 cup water
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3 tbsp unsalted butter
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1 large egg
For the Apple Filling:
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2 medium apples, peeled and finely diced (Granny Smith or Honeycrisp work great)
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1/2 cup brown sugar
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1 1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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2 tbsp unsalted butter, melted
For the Glaze:
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1/2 cup powdered sugar
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1-2 tbsp milk
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1/4 tsp vanilla extract
Instructions
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Make the dough: In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.
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In a small saucepan, heat the milk, water, and butter until the butter is melted and the mixture is warm (about 110°F). Pour into the dry ingredients. Add the egg and mix until combined.
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Stir in the remaining 3/4 cup flour until a soft dough forms. Knead the dough for 5–6 minutes on a lightly floured surface until smooth and elastic.
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Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
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Prepare the filling: Mix the diced apples with brown sugar, cinnamon, nutmeg, and melted butter.
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Roll out the dough on a floured surface into a large rectangle (about 12×20 inches). Spread the apple filling evenly over the dough.
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Cut the dough into 5 strips, stack them on top of each other, then cut into 5 equal squares. Stack the squares and place them upright in a greased 9×5-inch loaf pan.
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Cover the pan and let the dough rise for 30–40 minutes.
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Preheat oven to 350°F (175°C). Bake for 35–40 minutes, covering with foil halfway through if browning too quickly.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
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Make the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm bread.
Notes
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Best served warm or at room temperature.
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Use firm apples so they don’t turn mushy while baking.
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You can prep the dough and filling ahead, assemble, and refrigerate overnight before baking.