Apple Pie Pull Apart Bread

Apple Pie Pull Apart Bread is a gooey, cinnamonspiced treat that combines the warm flavors of apple pie with the fun, buttery layers of pullapart bread. It makes a perfect cozy breakfast, dessert, or snack especially during the cooler months when you want something sweet and comforting to share with family or friends.

I first baked this recipe when I had unexpected guests and everyone kept reaching for another piece. It quickly became a staple whenever I want to impress with minimal effort.

Ingredients

• Refrigerated biscuit dough or crescent roll dough: provides the soft, flaky layers essential for pullapart texture opt for high quality dough without additives
• Medium apples: use Granny Smith or Honeycrisp for balanced tartness and sweetness fresh apples make all the difference
• Lemon juice: prevents apples from browning and adds a subtle brightness
• Brown sugar: deep caramel notes that complement apples perfectly
• Granulated sugar: adds sweetness and helps create the syrupy filling
• Ground cinnamon: classic spice that defines apple pies flavor
• Ground nutmeg (optional): adds warmth and complexity, use sparingly
• Vanilla extract: enhances the overall aroma and depth of flavor
• Unsalted butter: melted to coat the bread for rich buttery taste use fresh butter for best flavor
• Powdered sugar and milk: combined for a simple glaze that adds a sweet finishing touch

Instructions

Sauté the Apple Mixture:

Mix finely chopped apples with lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract in a bowl. Let it sit for about 5 minutes to let the flavors meld and the sugar soften the apples slightly.

Prepare the Dough:

Flatten each biscuit or crescent roll dough piece gently so it’s easier to fill and stack. You want them slightly thinner but not torn.

Assemble the Bread:

Place a spoonful of the apple mixture onto each flattened dough piece. Stack the dough pieces on top of each other and then stand the stack upright inside a greased standard loaf pan.

Add Butter and Bake:

Brush the top of the dough stack with melted butter and any leftover apple mixture. This helps the top get a golden, glossy finish while baking.

Bake:

Place the loaf pan in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for 40 to 45 minutes. Bake until the bread is golden brown and the center is cooked through. Use a toothpick to check doneness if needed.

Glaze and Serve:

Let the bread cool slightly before whisking powdered sugar and milk together to make the glaze. Drizzle the glaze liberally over the warm bread before serving to add a lovely sweetness and shine.

I love using Granny Smith apples because their tartness stands up well to the cinnamon and sugar and keeps the filling from getting mushy. A favorite memory with this bread is serving it warm at a fall brunch party where everyone kept going back for more pieces and complimenting how it tastes just like fresh apple pie but easier to eat and share.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days. Reheat gently in the oven or microwave to revive the soft texture. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. Thaw completely before glazing and warming again.

Ingredient Substitutions

Swap the apples for pears or peaches when you want a different seasonal twist. Adding chopped pecans or walnuts to the apple filling brings a satisfying crunch. Instead of the powdered sugar glaze, try drizzling warm caramel sauce for a richer finish.

Serving Suggestions

Serve this pullapart bread warm alongside coffee or hot cider for a cozy fall breakfast. It also works well as a sweet treat after dinner or as a centerpiece for a brunch buffet where guests can help themselves.

Brush the top with melted butter before baking for a glossy finish. Let the apple mixture rest before assembling to balance flavor and moisture.

Common Questions About Recipes

→ What type of apples work best?

Granny Smith or Honeycrisp apples provide a balanced tartness and hold their shape well during baking.

→ Can I use different dough types?

Yes, refrigerated biscuit dough or crescent roll dough both create tender, flaky layers in the bread.

→ How do I make the glaze?

Whisk powdered sugar with milk until smooth, then drizzle over the cooled bread for a sweet finishing touch.

→ What are good additions for extra texture?

Chopped pecans or walnuts add a pleasant crunch that complements the soft bread.

→ Can I prepare this ahead of time?

Yes, assemble the loaf and refrigerate overnight before baking for convenient preparation.