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No better way to welcome the weekend than with this sweet maple glazed apple pull-apart bread.

Maple Glazed Apple Pull-Apart Bread | @hbharvest

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.

Maple Glazed Apple Pull-Apart Bread | @hbharvest

Maple Glazed Apple Pull-Apart Bread | @hbharvest

Maple Glazed Apple Pull-Apart Bread | @hbharvest

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.

Maple Glazed Apple Pull-Apart Bread | @hbharvest

Maple Glazed Apple Pull-Apart Bread | @hbharvest

Maple Glazed Apple Pull-Apart Bread | @hbharvest

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 | @hbharvest

Maple Glazed Apple Pull-Apart Bread | @hbharvest

Maple Glazed Apple Pull-Apart Bread

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.





  • 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!
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Maple Glazed Apple Pull-Apart Bread | @hbharvest

But then you knew that, because how could you resist all that deliciousness up there? So so good!

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  1. Currently making this! The instructions say to roll the dough into a 9×24 log from a long end (which I assumed was the 24 inch edge?) which I did. After doing this I had a 24 inch roll that then didn’t fit in the pan indicated to use. I was able to kind of smush together into two separate 9×5 pans though, so I guess I’ll get two loaves :)! Not sure if I read incorrectly or what but I couldn’t get a 24 inch log to fit into one pan lol! Also for the filling the recipe says softened butter but instructions say “drizzle” so I ended up melting mine for the second use of butter. These look yummy!!

    1. Hey Sara,
      Thanks for giving the recipe a try! Sorry you had some issues with fitting it into your loaf pan, I do note that you will need to push it together after the cutting process to get it to fit into the pan. Otherwise, using 2 pans is great as well, so either way it works! xTieghan

  2. 5 stars
    This is awesome! I messed it up a bit (my own fault, not the recipe) and it still came out amazing haha. Will have to make again with allll the apples I picked this weekend!

    1. Hey Bethany,
      Yes, that should work well for you. I hope the recipe turns out amazing, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Hey Tieghan! Once again another amazing recipe! This bread was very, very good and super easy to make. I did split it between two 9×5 inch bread pans because I always like to add a bit of sour cream to my bread dough so with the extra flour needed then it was just two much for one pan. The presentation was super beautiful too and way easier than I thought it would be, especially with your always perfect instructions! I have made so many of your recipes and in fact I had made several before I read your bio and realized you were so young lol. I was surprised at your expertise and amazing photography skills at such a young age! I have told so many of my friend about your website, telling them if they want to be certain to successfully make delicious food with clear instructions, your are the ones to make! Sorry for the long post but I wanted to let you know how much I love having recipes I can count on (I love to cook and bake but it is definitely a time investment and one I love making but not with inferior result)!! I hope you have the Happiest of New Years and I look forward to seeing and trying more of your recipes:)!

    1. Hey Suzanne,
      Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan

  4. Several questions about this:
    1) “1 vanilla extract” – how much?
    2) “meanwhile make the filling” – no directions on this? are apples peeled etc? as a result we mixed all the ingredients together which it appears from later we weren’t supposed to.
    3) Kneed how long? It’s been 1 hour and our dough is not rising….
    4) Step 4 – “drizzle half the butter ….” what butter? we used melted butter in the dough in step 2 and then used softened butter in the filling but dont see more butter to drizzle.
    Maybe we are real newbie bakers but it seems some clarification would be great!

    1. Hey Colby,
      The recipe calls for 1 teaspoon of vanilla. For the apples, in the ingredients I wrote “diced”, this means they do not need to be peeled otherwise I would have stated. You simply knead into a smooth ball. The butter from the filling in step 4. So sorry for the confusion, I hope this helps! xTieghan

  5. 5 stars
    Wow, this recipe is amazing. So so good, DELICIOUS. I loved it, a must for early christmas recipes 😀 way to go Teighan <3

    1. Hi Hilary! I am sorry this took longer than expected. Is there anything I can help with? I will look into this! xTieghan

    2. Agreed!! (Without reading the recipe to see rose times) I also thought wow this is a quick bread recipe and decided to give it a shot…definitely 3 hour process with both rises.

  6. 5 stars
    Hi thanks for the fabulous recipe! Re the Glaze how much vanilla extract? Is bourbon the same as Whisky or would any other spirit work well? Thanks…

    1. Hi Nina,
      Sorry for the confusion, it is 1 teaspoon of vanilla. You can use bourbon or whiskey, or simply omit. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Jennifer,
      You can use active yeast but will need to proof in the warm milk first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Taylor,
      Sorry it is 1 teaspoon of vanilla extract! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Hi!
    When you say roll it on the long end, I’m assuming you mean that once it’s rolled it’s 9 inches long and not 24 inches, right? It kind of sounded like you’re supposed to roll it from the long end being 24 inches but I don’t see how that would fit in a 9×5 loaf pan. Just wanted to clarify! Thank you!!

    1. Hi Jamie,
      Yes that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. Hello! I’m not sure what I did wrong… my center did not cook through. Any tips? The outer part is amazing!!!

    1. Hi Sarah,
      So sorry about this! Did you adjust the recipe at all? I would recommend overing with foil and continuing to bake until the center is done. I hope this helps, please let me know if you have any other questions! xTieghan

  9. 3 stars
    I am in the process of making this bread right now, got the loaf in the bread pan for the second rise. I am certain that this bread will taste very good. Like you said, how can anything baked with apples taste bad?!
    I am wondering if the recipe can be updated for the following:
    1) can you specify if the the apples should be peeled? I kept the skin on only because I saw part of the skin in the picture.
    2) What you did in the video differed from the written instructions. The written instructions basically said to use all 6T of butter in the filling. In the video, however, you ended up brushing some of the butter on top of the bread.
    3) No need to knead?! Why was this part of the written instructions?
    The dough was very easy to handle. I am looking forward to tasting this. Thank you for publishing this.

    1. Hi Adren!

      1. no the apples do not need to be peeled. I like the flavor the skin adds.
      2. there is no video attached with this recipe, what are you referring to?
      3. not sure what you are asking here? can you please clarify?

      Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 5 stars
    Just tried this recipe today and I’m so happy it turned out so so great!!! I’ve never made any kind of bread before and never used yeast in a recipe before either so my confidence wasn’t very high. However, the directions were easily to follow and the link in one of the previous comments to the video was super helpful.
    I actually kinda messed up and forgot to layer in the 2nd half of the cinnamon/sugar mix. Didn’t realize until I had already cut, staggered, and fitted everything into the loaf pan. I opted to just sprinkle it on top and it still turned out awesome.
    Apples with cinnamon is such a classic pairing and it did not disappoint…the flavor was familiar, warm, and inviting and my entire house smelled like heaven! Everyone loved it and I
    ,myself, ate like a third of the loaf (probably gaining a pound in the process). I am so excited to try more of your recipes!!!
    And a note to anyone trying this…the apples are just layered in raw (not precooked) and they turn out perfect! They soften in the baking process but retain structure…they are soft but not mush so don’t overthink this and just layer them in…it works!