Apple Cinnamon Sugar Pull Apart Bread
This apple cinnamon sugar pull apart bread is made completely from scratch and tastes like apple pie! It comes together quickly and would the perfect fall weekend or holiday breakfast. Feel free to drizzle it with a glaze, but it’s absolutely delicious as-is!
Are you ready for a fantastic, melt-in-your-mouth, tastes-exactly-like-fall recipe?
Yes? Awesome, let’s go!
The weather absolutely refuses to cool down here, with highs still in the mid-70s, but I’m over it and I’m all-in on everything fall right now, cool temperatures or not. I can’t think of a more perfect fall recipe than the one I’m about to share with you – this apple cinnamon sugar pull apart bread is absolutely everything that fall mornings should be… warm, cozy, and good for your soul.
I first made a version of this bread over six years ago after seeing it on Joy the Baker; it was a simple cinnamon sugar pull apart bread, and while it was delicious, I thought that the addition of apple would send it toppling over the edge, and my gosh was I right. It absolutely MAKES this bread and it’s a super simple addition – all you need to do is peel and chop up an apple!
While it may look intimidating, this is a straightforward recipe that you’ll have no trouble executing.
The dough mixes together really easily (no need for a stand mixture, just use a bowl and spatula!) and is super forgiving. After its first rise, it gets rolled out, brushed with butter and covered in an apple/cinnamon/sugar mixture. The dough is sliced into tons of squares and rectangles, then stacked up and loaded into the loaf pan.
One last rise, then into the oven it goes!
You want it to bake up really deep golden brown to ensure it’s baked the whole way through (an instant read thermometer is great for knowing exactly!), but don’t fear those super dark spots on top. The truth? They taste like pie crust. Seriously. And at the bottom of the bread is a pool of cinnamon-sugar apple syrup that tastes like apple pie filling.
What kind of apple should you use? Your favorite! With so many people going apple picking right now, whatever you have in excess or that you particularly love would be perfect. I used honeycrisp because they’ve been on sale and they are my absolute favorite to eat, so I’m keeping them stocked up in the house.
I could NOT get enough of this loaf of bread; totally addicting!
I chose not to glaze it with anything, and I honestly still don’t think it needs anything, but if you’d like to add one, you could do a simple powdered sugar glaze, a cream cheese glaze, something with maple, or even the glaze from my apple fritter doughnuts, especially if you plan to serve it warm.
Now I challenge you not to keep pulling off piece after piece until there are only crumbs left, because I can’t possibly be the only person who does that, can I?
One year ago: Italian-Style Pastitsio
Four years ago: Hot Apple Cider Rum Punch
Five years ago: Oatmeal Peanut Butter Oatmeal Scones
Six years ago: Cumin and Fennel-Crusted Roast Lamb
Ten years ago: Hearty Beef Stew
Apple Cinnamon Sugar Pull Apart Bread
For the Dough
- 2¾ cups (343.75 g) plus 2 tablespoons all-purpose flour, divided
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (2.25 teaspoons) 1 envelope active dry yeast
- ½ teaspoon (0.5 teaspoon) salt
- 2 ounces (56.7 g) unsalted butter
- ⅓ cup (81.33 ml) whole milk
- ¼ cup (62.5 ml) water
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
For the Filling
- 1 cup (200 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 large apple, peeled, cored and diced small
- 2 ounces (56.7 g) unsalted butter, melted
- Prepare the Dough: In a large mixing bowl, whisk together 2 cups of the flour, the sugar, yeast, and salt. Set aside.
- In a small bowl, whisk together the eggs and set aside.
- Place the milk and butter in a small saucepan over medium-low heat, and heat, stirring occasionally, until the butter has just melted. Remove from the heat and add the water and vanilla extract. Let mixture stand until it registers 115 to 125 degrees F on an instant read thermometer.
- Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add ¾ cup of the remaining flour and stir with the spatula for about 2 minutes. The mixture will come together but be slightly sticky.
- Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. (Make Ahead! >> The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.)
- Prepare the Filling: In a medium bowl, whisk together the sugar and cinnamon, then stir in the chopped apple until evenly coated. Set aside.
- Grease and flour a 9 x 5-inch loaf pan.
- Assemble the Bread: Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough into a 12 x 20-inch rectangle. Brush the melted butter across all of the dough. Spread the apple/cinnamon-sugar mixture evenly all over the dough (if there is any accumulated juices, drizzle that over the dough too).
- Slice the dough (I use a pizza cutter!) into six equal-sized strips in both directions for a total of 36 squares/rectangles (they might not all be the same size/shape and that's okay). Create six stacks of six layers each. Layer the dough squares in the loaf pan cut-side up. (You can do them all in one direction or alternate them like I did.) Cover with a kitchen towel and place in a warm place for 30 to 45 minutes, or until almost doubled in size.
- Bake the Bread: Preheat oven to 350 degrees F. Cover a sheet pan with foil and place on the lowest oven rack to catch any drips. Place the bread in the oven and bake for 35 to 45 minutes, until the top is very golden brown, and an instant read thermometer placed into the center of the bread reads at least 190 degrees F. (The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.)
- Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and remove to a cutting board or serving plate. Serve warm or at room temperature. The bread is best served the day it’s made, but it can also we wrapped in plastic wrap and kept at room temperature for up to 2 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 23, 2011.
So good to see your back! This looks like a Fall morning to me!
Thanks for sharing.
What a delicious, but oddly constructed, bread recipe! I’m an old-hat baker, and I’ve never seen a bread where the eggs go in last and where you knead and add flour after the first rise! I was dubious, but it turned out amazing. A very tender crumb and the syrup at the bottom was very reminiscent of apple pie. I used a Fuji apple, fyi.
Well done! Will make again. Would definitely recommend a thermometer. Mine took a full 50 min. to reach 190 in the middle!
I love your recipes! As a newbie to bread making, I want to try the apple cinnamon pull apart bread, but have a question. Do I need to proof yeast before I add it to a recipe? Thanks!
I made this recipe yesterday and it is wonderful. For the flour measurement you indicate 2 3/4 cups all purpose flour or 390 grams. As I am trying to use weight measurements as often as possible, this doesn’t seem to be the same amount. Should it be 330 grams of flour or is it a different flour than all purpose? Thanks for the wonderful recipe.
Hi Sheryll, So awesome to hear you enjoyed it! As for the weight, the weight I use for 1 cup of all-purpose flour is 5 ounces, which is the standard used by America’s Test Kitchen. However, after doing tons of reading on it last year, there really is no universal standard, and it can vary from 4.25 ounces to 5 ounces, depending on who has written the recipe. I’ve just chosen to use 5 ounces for all of my recipes because ATK recipes have never failed me, so I trust their measurements!
Wow, I see my hubby and I sitting at the breakfast table, pulling these apart, enjoying them with our coffee.
These looking amazing! I just picked up a bag of apples last night at the grocery store, need to make these asap!
Hi this seems like a wonderful recipe to try but i was just wondering if i could substitute the active yeast for instant yeast instead? If yes what steps would be different?
This recipe does call for active dry yeast; do you mean that you’d like to use instant yeast instead? If so, yes, you could certainly do that – your rise times may be shorter than those indicated in the recipe.
Just made this today. It is as yummy as it looked. I used all milk, no water and I pressed some toasted pecans into the strips after the first cut. Perfection! My kids love it and so do I. Thanks!!!
This looks so delicious – I’m going to have to try it. Love the idea of the cream cheese drizzle, too!
I saw this and desperately wanted to try it but didnt have time to make it. SOOOOOO… I gave the recipe to my mom and VOILA it was magically made, and IT WAS DELICIOUS! It was like a cinnebon without the frosting…. sooo yum!
This has been on my list for the longest time, too! Guess I better get to it! ;-)
Ok, my oven was fixed and I made this bread. It was lovely, delicious and wonderful, as written, but BF and I actually preferred the monkey bread recipe you posted. This is purely personal preference, but this is why.
BF said preferred the more traditional bread dough on the monkey bread, rather than the richer egg based dough on the pull apart bread, He though the balls were a bit “fluffier”. I prefer the richer brown sugar caramel that was called for in the monkey bread, and If i wasn’t out of brown sugar, i would have used that to make the pull apart bread. Both however, make a beautiful presentation on the table!
It is a good recipe, and i enjoyed eating it, but if i decide to do something like this again I will stick with the monkey bread! Thanks for the wonderful recipes!
I have been wanting to make this recipe too! I need to finally make it!
Too funny – I felt the same way when I saw this recipe on Joy’s site! Immediate bookmark….definitely something I am going to have to make now that fall is on it’s way. Looks beautiful!
OMG it looks like a less messy version of cinnamon buns!
Yummmm! Why haven’t I made this yet? I’ve had this bookmarked since it came out! No more delaying, it looks delicious.
Here’s the recipe with weight measurements and a lemon twist:
Lemon-Scented Pull-Apart Coffee Cake
From Flo Braker, Baking for All Occasions
Makes a 9″x5″ pan
Sweet Yeast Dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
Lemon Sugar Filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted
Tangy Cream Cheese Icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
Agree. Joy the Baker blog IS inspiring!
I’ve seen this recipe all over the Internet but I’ve never got around to making it since I’m slightly intimidated by making my own bread. You make it look so simple and delicious, I’m definitely going to have try this soon! Thanks for sharing your version and step by step photos!
I loooove this bread so much! This goes so perfectly with a cup of coffee!
It looks so good! Do you think you prefer it to normal cinnamon rolls?
Oooh that’s tough, but I think I would still choose a cinnamon roll. But this is so delicious in its own right!
I’ve made a pull-apart garlic bread a few weeks ago. The cinnamon and sugar is going to be my next project!
What a fun recipe to make. And it looks so easy too. Not to mention that I’m sure it tastes totally delish.
This looks so yummy :) I’m not big on cinnamon usually, but this bread looks so inviting LOL Great recipe, I must try really soon :)
Ooh! What a wonderful concept! I’ve been making cream cheese cinnamon rolls so I know what you mean about them tasting like cinnamon rolls! I’ll have to bookmark this :-)
Totally agree – this bread was love at first sight for me too when I saw it over at Joy’s site, but I haven’t gotten around to it. I’ll definitely have to try it though now!
Gosh! Every time I see this I am reminded of how much I want it in my belly!
I am SO making this!!!!!!
your bread looks INCREDIBLE! awesomepants!
It kills me that I’m allergic to cinnamon – because I could eat the whole loaf! What a beautiful bread….as always!
I have never heard of a cinnamon allergy, I’m so sorry! ACK!
My mother introduced me to Saigon Cinnamon, my throat burned for days!
Ann, I sympathize! In my mid-20’s I was diagnosed with a cinnamon allergy (among some other foods). I avoided it completely and went through a series of allergy shots, and 5 years later got re-tested. I was negative for any food allergies, and have been enjoying it (and the other foods) again ever since!
Yummm, I have been wanting to make this since I saw it on Joy’s site. Looks delicious!
Is the mat from King Arthur Flour? Must get one, how handy! I love the stuff they sell.
Hi Jamie, Yes it is, I love it!
It is a gorgeous looking bread, bet it was delicious and didn’t last long :)
I bet I could eat that whole loaf! Looks amazing!
OH!! this bread is deeelish. I’ve made it a few times since seeing it on Joy the Baker :). It is very easy, quick and boy! does it smell wonderful the entire way through the process. First day of school in our house is Thursday and I’m thinking it would be another perfect opportunity (aka excuse :) ) to make it once again :).
Robin~ I just made this 2 weeks ago while we were on vacation and while I was at the grocery I forgot to get whole milk :/, so I did use skim and while I prefer to use whole milk in my baking, skim did work just fine.
Also. . . my son would agree, Michelle, that this would be fantastic with a drizzle of icing. That’s in my plan for making this when he gets home from college on fall break . . . just another *opportunity* to make this awesome recipe :)
I agree – this is amazing bread! I love the idea of drizzling cream cheese frosting on it, definitely going to do that next time!
Oh boy, the thought of eating this bread fresh out of the oven with a big glass of milk is just heavenly! This looks awesome!
Ummm… yes please! This truly does look amazing! The whole thing reminds me of the inner part of a Cinnabon. Although obviously better tasting since it is homemade. Oh and better looking too ;)
I’ve been meaning to make this for a while. Yours turned out great!
I need this in my life. (Great pictures by the way!)
I salivated. A lot. I want to make this! Looks gorgeous and I bet it tastes even better..
When I saw this on Joy the Baker I was in awe… Now I’m being reminded of its visible deliciousness. Love all that cinnamon sugar. Yum.
I have to try this for my daughter. She loves cinnamon. Great recipe.
Love this….I have a weakness for cinnamon!
YES please! This looks unreal! Nom nom nom…
Yuuum!!! Cinnamon sugar sweets are some of my all-time favorites!
Can someone post the link to Sasha’s version? Garlic/cheese sounds good too.
That looks like some seriously delicious bread! I love that it is pull apart..you cant get much better than that huh?
Looks delish! Do you think it would be possible to make the day before, refrigerate, then bake? Was looking for a housewarming breakfast gift for a friend but it would be nice if she could bake it the next morning herself. Thoughts?
Hi Emily, You can refrigerate the dough overnight after the first rise, but the assembly and second rise need to be done the same day you bake.
Indeed it is the most gorgeous loaf I have seen of late! Lovely presentation.
Wow! Looks delicious! I am going to need to start having parties where I invite people to try my baking, or I am going to gain ALOT of weight!
I am definitely going to try this one! om nom nom
I really loove this bread! I always wanted to make it, i have to, i think i’ll make it next week when i come back to Mauritius!! I’ll take your recipe, i really like yours ;)
My daughter is recovering from a tonsillectomy and we both decided we need to make some of this today. Yum! Thanks for sharing.
Aww, what a great project to do with her! I hope your daughter feels better soon and this bread souls the soul :)
Looks good enough to eat. Everyday. All day. Yum. My 7 YO daughter thanks you.
This looks wonderful…I so need some breakfast right now! I feel like a crazed hungry shopper at the grocery store!
I make a similar version of this bread for my customers only our “Cinnamon Bun Bread is gluten free :-)
Can you please share your Gluten Free version Gina?
If my stove wasn’t on the fritz right now…this would be in the oven today!
Maybe it will be in the oven after the super comes…..
Just LOVE your website!!! You have some amazing recipes! This is going on my grocery list right now. My family & I have a mini vacation this weekend with my parents and my father-in-law and this would be the perfect small breakfast food I was looking to bring. Thanks for sharing this and all your other amazing goodies!!! One question – do you have to use whole milk? Could skim milk be used in its place? We have skim milk on hand all the time but I didn’t know if it would matter here because of the yeast. I’m not one to use yeast in a recipe a lot. Thanks!
Hi Robin, I usually shy away from skim milk for baked goods. Whole milk is always the preference, and in a pinch I’ll use 2% (that’s what I keep on hand for cereal), but I wouldn’t use skim.
Good to know! Thanks! I’ll just get a small container of whole. I’m sure everyone will love it!
I have to tell you – I made this this past weekend and it was a huge hit! I added raisins to half of my loaf not sure if all of my family ate raisins and they were so good! I also did a little powdered sugar/milk drizzle on top to seal the deal. So good! Thanks for sharing!
Wow, this was a lot easier than it looked (I’ve never made pull-apart bread before)! Now if I can only convince myself to heat up the house with the oven…
Mmm, I’d love to make this & add toasted pecans to the mix!
I was the same way – I bookmarked this the day Joy posted it but have left it on the back burner. I still haven’t made it, and now probably won’t get the chance anytime soon since we’re in the middle of moving, but I cannot wait to try it! Yours turned out beautifully!
i made pull-apart bread for the first time a few weeks ago and loved it! i’ll have to try this sweet version next…yum!
i saw this on joy the baker as well & book marked “to bake” & since i never did…
you have inspired me to do so…
love your posts!
This reminds me so much of these monkey bread muffins I made a few weeks ago :)
I’ve been eyeing this myself ever since it showed up on Joy’s blog… and then popped up on subsequent blogs. It looks wonderful!
Oh holy yum! I so want this right now! I will be making this (along with Sasha’s garlic/cheese version).
I have wanted to try this bread for truly as long as i can remember, the garlic/cheesy versions too look AWESOME, but as its just my mum n I…im worried i may ‘have’ to eat more of this than would be decent in far too short-a time. One day though i WILL make it :) yours looks just..perfect, i can only imagine how good it is!
This recipe has been waiting in my recipebinder for ever! I definitely want to try this but I’m afraid I’ll eat it all, it looks so good!
I have been dying to make this forever!! Yours looks amazing! The cream cheese drizzle sounds like a perfect addition.
WOW, that is absolutely beautiful. I was just thinking I hadn’t baked anything in a while so this is DEFINITELY on the top of my list.
I made this a few months ago for a brunch party, and everyone loved it.
I haven’t made it since, because I’m scared I’ll eat the entire loaf myself.