Apple Pull-Apart Bread

There’s nothing quite like the smell of cinnamon and apples baking in the oven.

On a crisp morning, pulling apart soft, buttery layers of this apple-studded bread feels like the ultimate cozy indulgence.

The dough is tender and fluffy, the apples add just the right amount of sweetness,
and a warm cinnamon-sugar filling makes every bite pure comfort.

Whether you’re baking it for a weekend brunch, a holiday gathering, or just to enjoy with a cup of coffee,

this Apple Pull-Apart Bread is guaranteed to make your kitchen smell incredible—
and disappear quickly!

For the Dough

Whole Milk – Warmed to activate the yeast and create a soft dough.
Yeast – Helps the dough rise and become fluffy.
Granulated Sugar – Adds a touch of sweetness and feeds the yeast.
Butter – Melted and cooled for richness and a tender texture.
Salt – Enhances the flavor of the dough.
Eggs – Adds structure and moisture to the dough.
All-Purpose Flour – The base of the dough, giving it structure.

For the Filling

Apple – Use a firm apple like Fuji, Braeburn, or Granny Smith for the best texture.
Butter – Melted and brushed onto the dough for richness.
Granulated Sugar – Sweetens the layers.
Ground Cinnamon – Adds warmth and spice to the filling.

For the Glaze (Optional)

Powdered Sugar – Creates a smooth, sweet glaze.
Milk – Just enough to thin out the glaze for drizzling.

Apple Pull-Apart Bread

A deliciously soft and sweet bread layered with cinnamon-sugar apples, perfect for breakfast or dessert

Print Pin

Course: Bread, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 45

Rise Time: 1 30

Total Time: 2 45

Notes

Ingredients

For the Dough:

1 ½ cups whole milk (warmed)
2 ¼ teaspoons (1 package) active dry yeast
3 tablespoons granulated sugar
½ cup butter (melted and cooled)
1 teaspoon salt
3 eggs
5 ½ - 6 cups all-purpose flour

For the Filling:

1 large apple, chopped (about 1 cup)
¼ cup butter (melted)
¼ cup granulated sugar
1 tablespoon ground cinnamon

For the Glaze (Optional):

¼ cup powdered sugar
1 tablespoon milk

Instructions

Prepare the Dough:

In a stand mixer bowl, add warm milk. Sprinkle yeast and sugar over the top and stir lightly. Let sit for 5 minutes until bubbly.
Add melted butter, salt, eggs, and 2 cups of flour. Mix on low speed.
Gradually add the remaining flour until a dough forms. You may not need the last ½ cup.
Knead in the stand mixer on low speed for 10 minutes.
Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise until doubled in size (about 1 hour).
Once risen, punch down the dough and roll it into an 18” x 12” rectangle.

Make the Filling & Assemble the Bread:

Brush the rolled-out dough with melted butter.
Evenly sprinkle sugar, cinnamon, and chopped apples over the surface.
Cut the dough into 3” x 4” rectangles using a knife or pizza cutter.
Stack four pieces together and arrange stacks vertically in a greased bread pan. Stacks can be aligned or placed randomly for a rustic look.
Cover and let rise for 30 minutes.

Bake the Bread:

Preheat oven to 350°F (175°C).
Bake for 45-50 minutes until golden brown.
Allow to cool for 20 minutes before removing from the pan. Transfer to a wire rack to cool completely.

Prepare the Glaze (Optional):

Whisk powdered sugar and milk in a bowl until smooth.
Drizzle over the bread, letting it flow down the sides.

Notes:

Use a firm apple like Fuji, Braeburn, Granny Smith, or Gala for the best texture.
The glaze adds a touch of extra sweetness but can be skipped if desired.

Nutrition

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1. Can I use store-bought dough instead of making it from scratch?
Yes, using store-bought dough can save time and simplify the process. Opt for frozen bread dough or refrigerated biscuit dough as convenient alternatives.

2. Which type of apple is best for this recipe?
Firm apples like Granny Smith, Fuji, or Honeycrisp are ideal. They hold their shape during baking and provide a nice balance of sweetness and tartness.

3. How do I prevent the filling from leaking out during baking?
Ensure the dough layers are properly sealed around the filling. Avoid overfilling, and stack the dough pieces neatly to minimize gaps where the filling could escape.

4. Can I prepare the bread in advance?
Yes, you can prepare the dough and assemble the bread the night before. Refrigerate it overnight, then let it come to room temperature and rise before baking the next day.

5. How should I store leftovers, and how long will they keep?
Store any leftover bread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly and freeze for up to two weeks. Reheat before serving for the best texture.