Maple Glazed Apple Pull-Apart Bread.
No better way to welcome the weekend than with this sweet maple glazed apple pull-apart bread.
I wish I had words for just how delicious this apple bread is. It’s one of those recipes you just crave on cool fall mornings, or at least I do anyway!
This bread is all things sweet, ooey, gooey, applely, cinnamony, and basically so amazing…especially when warm out of the oven. It’s currently my go-to bread recipe when entertaining or just needing something sweet to bake up on Saturday or Sunday morning.
Speaking of mornings, I spent the past two and a half days in very sunny and very warm LA, where fall has not quite hit yet. This was ok by me though, as I loved the warm air on my skin. Sadly I was inside most of the time, but the breaks outside where greatly enjoyed.
I was in town filming for Hallmark Home and Family, which if you missed it, can be seen online here. I also did some work with my friends at My Domaine. I’m headed home today, and totally looking forward to some weekend baking.
It was short but fun trip. I got to see my brother Malachi’s new house and spend some time with him before he heads off to Europe to do some filming with my youngest brother Red for the upcoming winter Olympics. Not gonna lie, a little jealous of my three brothers all romping around Europe. Red is there training now, but Kai is meeting him in two weeks.
And that’s my snippet of life happenings today…
On to this yummy pull-apart bread.
The base of the bread is an extra soft brioche dough. It’s a simple dough with a good amount of eggs…and butter. It’s my favorite base dough recipe to use when baking up sweeter breads. I used this base dough for the cinnamon roll recipe I have in the cookbook…you should probably try that recipe too. YUM!
The dough is a quick mix up, then you’ll need to let it rise for a bit. The key to this recipe is the filling, and that oh so sweet glaze. The filling is made with cinnamon sugar and studded with crisp Honeycrisp apples. Very similar to a cinnamon roll, but just with apples, and I might even like it better. I mean, don’t apples make everything better?
Roll the dough up into a log, cut pieces off into rounds, and then layer them into a bread pan. Bake and top with a sweet maple bourbon glaze. Yes, yes, yes.
Maple bourbon…how delicious does that sounds. It’s the secret to the warm and cozy fall vibe this bread gives off. It’s delicious when generously drizzled over top of this bread.
The only way to make this pull-apart bread even better? Serve it alongside a steaming cup of tea, coffee, or hot chocolate (whichever is your favorite) and enjoy it on a crisp and cool weekend morning.
It really doesn’t get better…or more on point for fall.
Meaning this bread needs to be on your weekend baking list.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Maple Glazed Apple Pull-Apart Bread
Keyword: apple bread, maple bread, sweet bread
This bread is all things sweet, ooey, gooey, applely and cinnamony...pretty much just amazing...especially warm out of the oven. The perfect bread for a fall weekend morning!
1. To make the dough: Combine milk, yeast, and sugar in a large mixing bowl and mix on low speed until incorporated.
2. Add the salt, eggs, and melted butter and mix until combined. Gradually mix in the flour until the dough comes together and pulls away from the side of the bowl. The dough will be sticky. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.
3. Meanwhile, make the filling. Add the brown sugar and cinnamon to a bowl and mix well.
4. Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough down and roll the dough into a rectangle (about 9x24 inches). Drizzle half the butter evenly over the dough. Sprinkle with half the cinnamon sugar. Arrange the apples over the cinnamon sugar, then sprinkle with the remaining cinnamon sugar and drizzle with the remaining butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edges to seal.
5. Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hands to gently push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. If using a bread pan smaller than 9x5 inches, divide the dough among 2 bread pans. Cover and let rise in a warm place for 45 minutes to 1 hour.
6. Preheat the oven to 350 degrees F. Place the bread on a rimmed baking sheet and bake 45-50 minutes or until lightly browned on top, do not over bake, this bread is best when still doughy.
7. To make the glaze. In a medium bowl, whisk together the maple syrup, powdered sugar, and bourbon, if using, and vanilla. If needed, add water to thin the glaze, 1 tablespoon at a time.
8. Serve the bread warm, drizzled with the glaze. Leftovers are great the next day!
But then you knew that, because how could you resist all that deliciousness up there? So so good!
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