Apple Pull Apart Bread Recipes

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APPLE DUMPLING PULL-APART BREAD



Apple Dumpling Pull-Apart Bread image

I converted a basic sweet dough into this incredible apple-filled pull-apart loaf. The results are anything but basic. It takes time, but I guarantee it's worth it. You can choose one of the sauces, but using both is twice as tasty.-Gina Nistico, Milwaukee, WI

Provided by Taste of Home

Time 2h15m

Yield 12 servings.

Number Of Ingredients 24

1/4 cup butter, softened
3 pounds medium Honeycrisp apples, peeled and sliced 1/4 inch thick
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup apple cider
1 teaspoon vanilla extract
DOUGH:
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
CIDER SAUCE & GLAZE:
4 cups apple cider, divided
1/2 cup packed brown sugar
1 cup confectioners' sugar
4 ounces cream cheese, softened
1/2 cup butter, divided
1-1/2 teaspoons vanilla extract, divided

Steps:

  • In a Dutch oven over medium heat, melt butter. Add next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Make 4 stacks of 6 squares each; place stacks on edge in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°. , Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency., Add remaining butter and vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle sauce and glaze over bread.

Nutrition Facts : Calories 544 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 88g carbohydrate (54g sugars, Fiber 3g fiber), Protein 6g protein.

APPLE PULL-APART BREAD



Apple Pull-Apart Bread image

For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. -Carolyn Gregory, Hendersonville, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk
1/2 cup butter, melted, divided
1 large egg, room temperature
2/3 cup plus 2 tablespoons sugar, divided
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 medium tart apple, peeled and chopped
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
3 to 4-1/2 teaspoons hot water
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter., In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.

Nutrition Facts : Calories 248 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 218mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE CINNAMON PULL APART BREAD



Apple Cinnamon Pull Apart Bread image

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

2 cups milk
1/2 cup vegetable oil
1 cup packed brown sugar
1 package regular active dry yeast
4 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter, melted
3 tablespoons ground cinnamon
2 medium Granny Smith apples, thinly sliced
1 cup powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk

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 FRITTER STUFFED PULL-APART BREAD RECIPE BY TASTY



Apple Fritter Stuffed Pull-Apart Bread Recipe by Tasty image

Here's what you need: granny smith apples, dark brown sugar, unsalted butter, lemon juice, vanilla extract, cinnamon, ground nutmeg, ground cloves, cornstarch, biscuit dough, powdered sugar, vanilla extract, milk

Provided by Betsy Carter

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

4 granny smith apples, diced
1 cup dark brown sugar
¾ cup unsalted butter, melted and cooled
1 tablespoon lemon juice
1 ½ teaspoons vanilla extract
1 ½ teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 tablespoons cornstarch
3 cans biscuit dough
1 ½ cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk, or milk alternative

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease a bundt pan.
  • Combine apples, butter, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and cornstarch in a large saucepan.
  • Cook over medium heat, stirring occasionally, until apples have browned and softened and sauce has thickened, about 10 minutes. Drain excess sauce into a separate bowl. Set aside.
  • Cut each biscuit in half and flatten into rounds.
  • Stuff each round with a tablespoon of apples.
  • Close the round together by pinching at the seam and roll into ball using your hands.
  • Layer half of the balls in the pan and spoon half of the reserved sauce on top. Repeat with remaining balls and sauce.
  • Bake for 30 minutes. Cover with foil and bake for additional 10-15 minutes.
  • Cool for 15 minutes.
  • Whisk together the powdered sugar, vanilla, and milk, until you reach a smooth consistency. Drizzle over bread.
  • Removing bread from the pan and drizzle with icing.
  • Enjoy!

Nutrition Facts : Calories 912 calories, Carbohydrate 131 grams, Fat 40 grams, Fiber 6 grams, Protein 11 grams, Sugar 62 grams

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