Cinnamon Apple Pull Apart Bread Recipes

APPLE CINNAMON PULL APART BREAD

Steps:

• Add apples, butter, brown sugar, cinnamon, nutmeg and salt to a medium sauce pan set to medium heat. Cook, stirring occasionally until apples are tender but not mushy. Turn off heat and let cool.
• Heat oven to 350 degrees. Prepare a 9X5 inch loaf pan with cooking spray.
• Using a sharp knife, slice each biscuit in half, horizontally. Spoon about a tablespoon of apple filling onto each half. Stack 4 biscuit halves on top of teach other.
• Place stacks in loaf pan, making sure that each end has biscuits without filling touching end of pan. Cover with foil and bake for 30 minutes. Remove foil and continue to cook for approximately 5 - 8 minutes until top of bread is golden brown. Cool for 5 minutes then remove from pan.
• Whisk together confectioners sugar, milk and vanilla. Drizzle over bread.

CINNAMON APPLE PULL APART BREAD RECIPE

Steps:

• Into a bowl, add in the lukewarm water, honey or sugar,salt,yeast and stir to dissolve the ingredients in water.Add in the softened butter.Add the flour.Combine everything together to form a shaggy mass of dough.If you are kneading the dough in a stand mixer, use the dough hook attachment and knead the dough for 4-5 minutes.If you are kneading the dough by hands, transfer the dough on to a clean work surface and knead the dough for a few minutes(5-6 minutes)until it form a smooth dough.This bread dough is an easy to knead dough.It is not a very sticky dough.In the beginning we may feel slightly sticky, thats ok; at this point you may be tempted to add more flour but don't do that.The dough will come together in about 4 minutes of kneading.Flatten the dough ball a little to form a disc shape and then cover it with a bowl or kitchen towel and let the dough rest on the counter for five minutes.This is not for proofing the dough, but this is to let the dough sit for a few minutes so that the gluten stands will relax.This resting will prevent our dough from enormous rebounding back of the dough while rolling it into a thin rectangular sheet.
• So for the next step of shaping the rolls, first we need to roll the dough into thin sheet (around 5-6 mm thickness).Pat, stretch and roll out the dough to form 15X14-inch rectangleThen spread very soft butter all over the surface.Then sprinkle on the sugar and cinnamon powder mixture as evenly as possible.Then with the diced apple pieces.Cut the dough into 4 long strips.Stack each of them.Then again cut them into 4 equal pieces.So that we will get a set of four dough strips with four layers of dough on each.Now place each set of dough in a bread pan.We can place them straight as in the video or in a random pattern.While doing this step, some of the filling will fall off, but just scoop up any apple pieces and add to the top or in between the layers of the dough.
• Now cover the bread pan loosely with a plastic film and let the dough rise for 60 minutes in a warm environment.After 60 minutes, our dough will rise well.You may see the some sugar liquifying after this proofing.That is okay.It will then get evaporated and form into sticky caramel sauce like texture after baking.
• After proofing, place the baking tray into the 350 F or 180 C preheated oven.Bake for 45-48 minutes.After baking, let the bread cool down for about 20 minutes in the pan itself.Then remove it from the pan.If you want to make it look more festive, you can add glaze on top.Enjoy!

APPLE CINNAMON PULL APART BREAD

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.

APPLE PULL-APART BREAD

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.