Indulge in the delectable symphony of flavors with our Apple Cinnamon Pull-Apart Bread, a culinary masterpiece that combines the comforting warmth of cinnamon with the sweet and tangy allure of apples. This delectable treat is perfect for any occasion, whether it's a cozy brunch, an intimate gathering, or a festive holiday celebration. With its soft, fluffy texture and mouthwatering filling, this pull-apart bread is sure to tantalize your taste buds and leave you craving more.
In this comprehensive guide, we'll take you on a step-by-step journey to create this irresistible Apple Cinnamon Pull-Apart Bread. We've included detailed instructions, helpful tips, and stunning food photography to ensure your baking experience is both enjoyable and successful. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your loved ones begging for seconds.
APPLE CINNAMON PULL APART BREAD
We used fresh Granny Smith apples in our tempting apple cinnamon pull apart bread.
Provided by By Inspired Taste
Categories Side Dish
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, stir together milk, oil and 1/2 cup of the brown sugar. Heat to simmering over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat; cool until warm (between 90°F and 110°F).
- Add yeast and 2 cups of the flour; stir until blended. Cover; let rise in warm place 1 hour or until doubled in size. Stir in remaining 2 1/2 cups flour, the salt, baking powder and baking soda.
- Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
- On floured work surface, roll dough into 20x12-inch rectangle. Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles.
- In small bowl, stir together melted butter, cinnamon and remaining 1/2 cup brown sugar. Spread mixture over rectangles. Place 1 or 2 apple slices on each rectangle. Create 5 stacks of dough with 6 rectangles in each stack. Place stacks in loaf pan, edges facing toward bottom of pan and sugared sides facing center of loaf, not ends of pan.
- Bake 25 to 35 minutes or until puffed and golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool about 1 hour.
- In a small bowl, mix glaze ingredients with wire whisk until smooth and thin enough to drizzle. Drizzle glaze over loaf.
Nutrition Facts : ServingSize 1 Serving
APPLE AND CINNAMON PULL-APART BREAD
Provided by Marilena Leavitt
Categories Breakfast
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl (or the bowl of an electric mixer), whisk together the flour, sugar, yeast, and salt. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter just melts, 5 to 6 minutes. Remove from heat and let cool slightly.
- Add the milk mixture to the flour mixture, then add the eggs and vanilla. With the mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix until the dough is smooth, about 6 minutes. Scrape the dough down in the bowl to loosen it, cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise, for at least an hour and up to two hours.
- While the dough is rising, line a 4½" by 8½" loaf pan with parchment paper, leaving a 3-inch overhang on the long sides. Butter the parchment and the sides of the pan. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. In a small saucepan, melt the butter until brown.
- Punch the dough down, then transfer to a lightly floured work surface and roll into a 12" by 18" rectangle. If the dough is sticking, sprinkle the underside with a bit more flour. Arrange the dough so the long side is in front of you. Brush the cooled melted butter over the dough, then sprinkle with the brown sugar mixture.
- Core and cut the apple into ¼" pieces. Place the pieces on a paper towel and press gently with a second paper towel, so some of the moisture is absorbed. Cut the dough crosswise into 6 even strips. Sprinkle 1 strip with some of the apples, gently pressing them into the dough. Top with another strip of dough and more apples; repeat with the remaining strips of dough and apples. Cut the stack into 6 equal portions. Stand the prepared loaf pan on one of its short sides, and arrange the stacks with cut sides facing out (tucking in any fallen apples). Cover and let rise for 20 minutes.
- Heat oven to 350°F. Bake loaf until deep golden brown, about 45-50 minutes. If the top starts to brown before the bread is ready, place a piece of aluminum foil loosely over it to protect it. To make sure the bread is cooked through, insert a cake taster and make sure it comes out dry. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool for 10 minutes more.
- If desired, drizzle with some caramel sauce and serve.
Tips:
- Choose the Right Apples: Use a combination of sweet and tart apples for the best flavor. Granny Smith, Honeycrisp, and Pink Lady are all great options.
- Don't Overmix the Dough: Overmixing the dough will make the bread tough. Mix just until the ingredients are combined.
- Let the Dough Rise Properly: The dough needs to rise twice, once after it is initially mixed and again after it is shaped. This will help the bread to be light and fluffy.
- Use a Sharp Knife to Cut the Bread: A sharp knife will help you to get clean, even slices of bread.
- Serve the Bread Warm: Pull-apart bread is best served warm, fresh out of the oven. It can also be reheated in the oven or microwave.
Conclusion:
Apple cinnamon pull-apart bread is a delicious and easy-to-make treat that is perfect for any occasion. With its soft, fluffy texture and sweet, cinnamony flavor, it's sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast, brunch, or dessert, give this recipe a try.
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