Apple Cinnamon Pull Apart Bread

This apple cinnamon pull-apart bread brings irresistible coziness to your kitchen. Each soft layer hides warm apple pieces and cinnamon, and the creamy peanut butter glaze melts right into the golden crust. Whether you need a showstopper for brunch or a dessert that draws everyone to the table, this sharable loaf checks every box for comfort and fun.

The very first time I tried this pull-apart bread it disappeared before it even cooled. My kids love helping stack the layers and the sticky fingers are just part of the tradition now.

Ingredients

• All-purpose flour: Gives the bread its light chew, aim for a reliable brand so it rises well
• Instant yeast: Ensures a quick, reliable rise, check freshness for best lift
• Granulated sugar: Adds just enough sweetness
• Salt: Rounds out all the flavors
• Whole milk and water: Provide needed moisture and tenderness, use fresh milk for best crumb
• Unsalted butter: Brings rich flavor and softness, choose good quality for a buttery loaf
• Eggs: Make the dough soft and golden
• Sweet-tart apples: Hold their shape while baking, try Granny Smith or Honeycrisp for bright flavor
• Brown sugar: Guarantees caramel flavor and moisture in the filling
• Ground cinnamon: Offers classic warmth, rely on fresh spices for extra aroma
• Creamy peanut butter: In the glaze makes the topping extra special, use pure peanut butter for real depth
• Powdered sugar: Smooths out the glaze, sift it to avoid lumps
• Vanilla extract: Blends everything and lifts the sweetness
• Milk: Controls the glaze texture, whole milk gives the creamiest result

Step-by-Step Instructions

Make the Dough:

In a large bowl whisk together the flour, yeast, sugar, and salt. In another bowl whisk the warm milk, warm water, melted butter, and eggs. Pour the wet mixture into the dry and mix with a wooden spoon until a shaggy sticky mass forms. Knead by hand or mixer for about 8 to 10 minutes until smooth, elastic, and only slightly tacky; add more flour a tablespoon at a time if sticking badly. This patient kneading ensures your bread will rise tall and fluffy.

First Rise:

Put the kneaded dough in a greased bowl, turning once to coat. Cover with a towel or plastic wrap and let it rise somewhere warm for about one hour or until it doubles in size. This rest gives the dough its pillow-soft texture.

Prepare the Filling:

While the dough rises, mix the diced apples, brown sugar, and cinnamon in a small bowl. Let it sit for a few minutes to draw out juices which will help infuse every bite with apple flavor.

Assemble:

On a lightly floured counter, roll out the dough to a rectangle about twelve inches by eighteen inches. Spread the softened butter evenly over the surface all the way to the edges. Scatter the cinnamon apple mixture evenly and gently press it into the dough so it stays put when cutting.

Cut and Stack:

Use a sharp knife or bench scraper to cut the dough into six strips lengthwise. Stack the strips neatly, then cut that stack into six squares, aiming to keep the apple bits inside. Gently arrange the stacks upright in a greased nine by five inch loaf pan so you can pull them apart after baking.

Second Rise:

Cover the loaf pan loosely and let the bread rise for another thirty to forty minutes. The bread should look puffy and fill out the pan. This second rise gives a soft layered crumb.

Bake:

Heat your oven to three hundred fifty degrees Fahrenheit. Bake the bread for thirty five to forty minutes until deep golden on top and the layers feel set to the touch. If the bread browns too fast, tent with foil to protect the top. Proper baking keeps it moist on the inside with gorgeous color.

Cool:

Cool the bread in the pan for about fifteen minutes, then gently lift it out onto a wire rack. Let it cool slightly so the glaze will set, but do not wait too long or it will lose that fresh warmth everyone loves.

Make the Glaze:

Whisk the peanut butter, powdered sugar, half the milk, and vanilla extract together in a bowl. Add more milk if needed to get a pourable consistency. A smooth glossy glaze means every pull-apart piece catches that nutty swirl.

Glaze and Serve:

Drizzle the glaze generously all over the warm bread and let it flow into the cracks. Serve while still slightly warm so each layer peels off in gooey perfection.

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I look forward to the moment I pour the peanut butter glaze every single time. It takes the bread from good to unforgettable. My favorite memory is my youngest sneaking the first piece off the end even before the drizzle stopped flowing.

Storage Tips

Wrap leftover bread tightly in plastic or foil and keep at room temperature for one day or refrigerate up to four days. For best taste, gently rewarm slices in the microwave for ten seconds or low oven for five to ten minutes. Avoid glazing all at once if you plan to store leftovers so the bread stays firm not soggy.

Ingredient Substitutions

You can use bread flour for an extra chewy loaf if you have it on hand. For a dairy-free version, try plant milk and a vegan buttery spread. Almond butter or sunflower seed butter both make lovely alternatives to peanut butter in the glaze. Mix dried cranberries or golden raisins with the apples for a different twist.

Serving Suggestions

This bread is at its peak when just out of the oven. Serve it as a sweet brunch centerpiece next to coffee or black tea, or offer bottomless mugs of spiced chai. As a dessert, top warmed slices with a scoop of vanilla ice cream for a true treat. Individual pull-apart portions mean everyone gets their fair share.

A Hint of History

Pull-apart breads are a playful American adaptation inspired by classic monkey bread. The apple cinnamon flavor reminds me of autumn county fairs and farmhouse kitchens. The peanut butter glaze is a nod to modern flavor mashups and instantly gets guests talking.

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Common Questions

→ Can I use a different glaze instead of peanut butter?

Yes, you can substitute almond butter or leave the glaze off for a simpler finish. A vanilla or cream cheese glaze also works well.

→ Which apples are best for the filling?

Firm, sweet-tart varieties like Granny Smith or Honeycrisp hold their shape and provide nice flavor without being too watery.

→ How do I know when the bread is fully baked?

The bread should be deep golden on top and sound hollow when tapped. An inserted skewer should come out clean from the center.

→ Can this bread be made ahead?

Yes, assemble and refrigerate the loaf overnight after shaping. Allow it to come to room temperature and rise before baking the next day.

→ How do I store leftovers?

Keep bread in an airtight container at room temperature for two days, or refrigerate for up to five days. Warm before serving for best texture.

→ Is it possible to add nuts?

Absolutely! Toss 1/2 cup of chopped toasted pecans or walnuts into the filling for extra crunch and flavor.