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No better way to welcome the weekend than with this sweet maple glazed apple pull-apart bread.
You guys?
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.
Maple Glazed Apple Pull-Apart Bread
Servings: 12 servings
Calories Per Serving: 502 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup warm milk
- 3 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 3 eggs
- 1 1/2 sticks (3/4 cup) unsalted butter, melted
- 3 1/2 - 4 cups all-purpose flour
Filling
- 6 tablespoons unsalted butter softened
- 1/2 cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- 2 Honeycrisp apples, diced
Glaze
- 1/4 cup real maple syrup
- 2 cups powdered sugar
- 1 tablespoon bourbon optional
- 1 vanilla extract
Instructions
- 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!
Do you leave the bread on the parchment paper when placing it onto the baking sheet?
HI! Yes, I leave the parchment paper on. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Could you use dried apples for this recipe? I have some that I need to use and would love to use them for this recipe.
HI! Sure, that should be ok. I have not tested this, so I can’t say for sure however. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
Hi, this is my second time making this and each time the dough rises like crazy! It’s basically tripling it’s size! I can’t figure out what I am doing wrong. This time I forced it into the loaf pan and it spilled over as it was baking…that’s how much it rises.
HI! The rise isn’t a bad thing, that is good! If it’s not fitting in your loaf pan, try using 2 loaf pans. You will have smaller loaves, but it will stop the bread from over flowing into your oven. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My kitchen smells divine. This bread is so delicious. It looks amazing too. I love to bake even though it’s a little time consuming. I find it very therapeutic. My family loved it and it barley got to cool down before we started to eat it. I also made your easy pull apart rolls, they were delicious too. Thanks for the great recipes, I’m a total fan now!
Thank you Julie!! It makes me so happy to hear that you loved this bread recipe and the rolls!
Really great , made this last week! Easy to do. All kids liked will make again. We couldn’t stop eating it.
That is amazing! I am so happy you and your kids loved this!
I made this last weekend to eat while watching Stranger Things – it is the PERFECT fall treat. Absolutely delicious and easy too! The only downside was that my husband and I ate almost the entire thing in two days… I think next time I’d better halve the recipe, or make this when I have friends over!
Haha wow! I am so glad you loved this! Thank you!
Would a nondairy milk work for this recipe?
I would think so, but I have not tested the recipe that way. Please let me know if you have any other questions. Hope you love this recipe! 🙂
I made this last night (I have tons of apples to use so the apple cinnamon rolls are sitting in my fridge ready to be baked too) and it was great! Thanks for the recipe. 🙂
Great! I am so glad you liked this Lauren! Thank you!
This looks so good! I’m making it tomorrow 🙂
Note: **knead not kneed
Oops thanks Kayla! I hope you love this!
Are we supposed to knead the dough for a certain amount of time? I know kneading is often a crucial step, but this says to just shape it into a ball and let rise.
Hi Katie, no need to knead the dough, just roll into a ball and let rise. Please let me know if you have any other questions. I hope you love this recipe. Thank you!
This is so good! My kids are eating it off the cooling rack. I’m new to your site and bought your cookbook on a whim. No regrets! I made your no guilt alfredo last night. Fantastic. My pickiest eater ate it. Thanks for so many great new recipes!
That is amazing! I am so happy you like the book & this bread! Thank you Catherine!
I knew I had to make this as soon as you posted earlier this week!
My bread’s currently on its 2nd rise in the bread pan, but I’m a confused about the baking instructions. Should I take it out of the bread pan and put it on a lined baking sheet to bake, or should it stay in the bread pan? Thank you thank you!
Hi Cassie! Leave it in the bread pan, but put the bread pan on a baking sheet to catch any drips. Let me know if you have other questions. Enjoy the bread!
Pull apart bread is one of my favorite treats! It’s easy to make and oh so fun to eat! I love this version with apple and maple – Yum!
xx Allison
I completely agree! I hope you love this Allison!
I need this bread in my life – absolute perfection! 🙂
Yes, you do! I hope you love it Laura! Thank you ?
Hey Tieghan,
This bread looks lovely and seems perfect for a cozy fall weekend. ☺️ Maybe the dough could even be formed into individual knots? Or braided rolls? I saw your video and think you looked lovely! I’m glad the trip went well and you were able to talk about your book! I hope you got back ok and are able to catch up on some sleep. 🙂
Hi Kristin! I am so glad you’re loving this bread! Thank you so much!