Cinnamon and apples are the predominant flavors in this tender pull apart bread!
The caramel icing makes these loaves extra special!
It was just about this time last year when the kids and I went apple picking. I cannot wait to go again, however, this time I’ll do things a little differently. This time we will carry one bucket per family and NOT one bucket per person! We came home with over sixty pounds of apples last year. I do love apples, but that’s a bit excessive.
If I do come home with that many apples, I’ll make a jar or two of apple butter, maybe a tart or some cookie bars. Then I’m going to make batches upon batches of this beautiful caramel apple pull apart bread! This bread is tender and soft with lots of cinnamon, sweet, fresh apples and an indulgent caramel glaze. This pull apart bread begs to be served with your daily cup of joe.
Let’s discuss the glaze for a moment because it will knock your socks off! I use International Delight’s Caramel Macchiato Coffee Creamer in place of plain milk in this glaze because it intensifies the caramel flavor and makes the glaze taste ultra rich and creamy. This is exactly why I use Caramel Macchiato creamer in my morning coffee I suppose. I love all things rich and creamy!
Mornings are now filled with two masterpieces; cinnamon apple pull-apart bread and a cup of creamy coffee. Man, now I cannot wait to go apple picking!
Notes about the recipe:
- This is not a quick bread recipe; you will be using yeast and will need your dough to rise, but the recipe does yield two loaves; one for now AND one for later.
- If you do freeze a loaf: I would only make HALF of the caramel glaze to drizzle over the loaf you use right away. The glaze comes together quickly, it will be easy to make for any loaves that have been frozen.
- The filling portion of this recipe does not yield a large amount. You could certainly beef up the ingredient amounts if that is your preference.
- As you stack and cut your strips, do not feel the need to be a perfectionist. It’s ok if the cuts are uneven. Any imperfections will be hidden when the loaves rise during baking. Caramel glaze will also cover any mistakes!
- Use a tart apples such as a Granny Smith or a McIntosh in this bread.
- 1/4 cup warm water
- 1 1/4 oz envelope active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup butter softened and divided
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs lightly beaten
- 1 cup milk
- 4 1/2 cups bread flour
- 1 tablespoon butter
- 3 cups granny smith apples peeled and chopped
- 1/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon cornstarch
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- 2/3 cup International Delight Caramel Macchiato Coffe Creamer
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- Combine first 3 ingredients in a measuring cup and let stand 5 minutes.
- Beat 1/2 cup butter at medium speed in a stand mixer. Gradually add 1/2 cup sugar and salt. Beat until light and fluffy; about 3 minutes. Beat in eggs and milk.. Stir in yeast mixture.
- Gradually add bread flour until blended.
- Sprinkle a flat surface with bread flour. Turn out the dough and knead until smooth (approx. 5 minutes). Coat a large bowl with cooking spray, coat dough completely. Cover and place in a warm place free from drafts for 1 1/2 to 2 hours or until doubled in size.
- While dough is rising, prepare the apples. In a large skillet, combine apples, brown sugar, cinnamon, and cornstarch; stir. Cook apples just until they are tender which should about 5-7 minutes.
- After 2 hours, punch down dough and turn out onto a flat surface. Divide dough in half. Roll out 1 half of dough into roughly a 20 x 12-inch rectangle. Spread dough with 2 tablespoons of the softened butter. Cut dough into 5 strips about 12 x 4 inches each. Spoon half of the apple mixture over the dough. Stack each strip, one on top of each other. Cut dough into sixths. Lightly grease 2 9x5 bread pans. Place stacks cut side up into the prepared pan. Repeat procedure with the second half of dough, butter, and the remaining apples. Loosely cover each pan and let the dough rise once again for 1 hour or until doubled in size.
- Bake for 350 for 30-35 minutes or until golden brown. Add aluminum foil to the last 10 minutes if your loaves begin to brown too quickly. Remove from oven and let stand 10 minutes before removing from pan. Let cool on a wire rack. Once cool, freeze any loaves you will not consume right away.
- For the glaze: In a medium saucepan combine butter, sugar, salt and coffee creamer over medium heat, stir. Bring the mixture to a boil, reduce heat and cook for 1 minute. Remove glaze from heat and whisk in vanilla and sugar. Pour half of the glaze over each loaf of bread. Store bread in an airtight container.
Nutrition InformationYield 24 Serving Size 1 slice
Amount Per Serving Calories 302 Total Fat 11g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 43mg Sodium 232mg Carbohydrates 46g Fiber 1g Sugar 25g Protein 5g