Cinnamon and apples are the predominant flavors in this tender pull apart bread!
The caramel icing makes these loaves extra special!
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!
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.
- Warm water
- Active dry yeast
- Granulated sugar
- Bread flour
- Granny Smith apples
- Brown sugar
- Brown sugar
- International Delight Caramel Macchiato Coffe Creamer
- Vanilla extract
- Powdered sugar
For the exact amounts needed, please see the recipe card below.
How to Make Caramel Apple Pull Apart Bread
For the dough:
- Combine the water, yeast, and sugar in a measuring cup and let rest for 5 minutes.
- In the bowl of a stand mixer, beat 1/2 cup of butter at medium speed.
- Gradually add in 1/2 cup of sugar and salt. Beat until light and fluffy, this should take about 3 minutes.
- Beat in the eggs and milk.
- Stir in the yeast mixture.
- Gradually add in the bread flour until well blended.
- Sprinkle bread flour onto a flat surface.
- Turn the dough out onto the surface and knead until smooth. This is usually about 5 minutes.
- Coat the inside of a large bowl with cooking spray and then coat the dough completely.
- Place the dough into the bowl and cover.
- Place into a warm place free from drafts and allow to rest and rise for 1 1/2 to 2 hours or until doubled in size.
- while the dough is rising, prepare the apples.
- After 2 hours, punch the dough down and turn it out onto a flat surface.
- Divide the dough in half and roll one half out into a rectangle about 20×12 inches.
For the apples:
- In a large skillet, combine the apples, brown sugar, cinnamon, and cornstarch. stir together.
- Cook the apples until they are just tender. This should be about 5-7 minutes.
- Spread 2 tablespoons of butter over the top of the dough.
- Cut the dough into 5 strips about 12×4 inches each.
- Spoon half of the apple mixture over the top of the dough.
- Stack each strip, one on top of the other.
- Cut the dough into 6ths.
- Lightly grease the inside of 2 9×5 bread loaf pans.
- Place the stacks, cut side up into the pan.
- Repeat the process with the second half of the dough and the remaining ingredients.
- Loosley cover each loaf with plastic wrap and allow it to rise once again until doubled in size (about 1 hour).
- Bake in the oven at 350 degrees F for 30-35 minutes or until golden brown.
- Add aluminium foil over the top of the bread during the final 10 minutes if the bread begins to brown too quickly.
- Remove from the oven and let stand 10 minutes before removing from the pan.
- Let cool on a wire rack.
- Once cooled, freeze any loaves you aren’t eating right away.
For the Glaze:
- Combine the butter, sugar, salt, and coffee creamers in a medium-sized saucepan over medium heat. Stir together.
- Bring the mixture to a boil reduce the heat and cook for 1 minute.
- Remove from the heat and whisk in the vanilla and sugar.
- Pour half of the glaze over each loaf.
- Store the bread in an airtight container.
Instead of using coffee creamer you can simply use heavy cream.
- 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.
Serving Size1 slice
Amount Per Serving Calories 302Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 43mgSodium 232mgCarbohydrates 46gFiber 1gSugar 25gProtein 5g