This apple pull-apart bread is pure comfort in every bite. Soft, pillowy dough balls are brushed with an apple butter and cinnamon mixture, baked until golden, then finished with a sweet glaze. With a satisfying contrast of tender interior and slightly crisp edges, this apple cinnamon bread makes a cozy dessert or snack any time of year.
If you want a recipe you’ll bake again and again, this is it. It’s one of those treats that quickly becomes a family favorite—perfect for holidays, brunches, or Sunday baking. The flavor combination is familiar and comforting: think monkey bread meets cinnamon swirl and apple pie.
How to make apple pull-apart bread
Don’t be intimidated if you’re new to bread baking. This is a forgiving and straightforward recipe that’s great for beginners. The dough comes together easily, and the assembly—rolling into small balls, coating, and stacking—is simple and fun.
Ingredients you need
For the bread: flour, sugar, salt, yeast, milk, butter and an egg. For the filling: apple butter, brown sugar and cinnamon. For the glaze: confectioners’ sugar and heavy cream.
Directions:
- In a mixing bowl combine the flour, sugar, dry yeast and a pinch of salt. Add the egg, melted butter and warm milk. Stir until a shaggy dough forms, then knead briefly (about 2 minutes) until smooth. Cover and let rise until roughly doubled, about 40 minutes.
- While the dough rises, mix the apple butter, brown sugar and cinnamon in a separate bowl to create the filling.
- Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
- Divide the risen dough into 30 equal pieces. Shape each piece into a ball. Using a pastry brush or your fingers, coat each ball with the apple butter mixture and place the coated balls into the prepared loaf pan, arranging them snugly in rows.
- Bake for 45–60 minutes, or until the loaf is golden and cooked through. If the top browns too quickly, tent with foil for the last part of baking. Remove from the oven and allow the bread to cool slightly before glazing.
- Make the glaze by whisking confectioners’ sugar with heavy cream until smooth and thick but pourable. Drizzle the glaze over the warm (not hot) loaf so it sets nicely.
How to make the glaze
The glaze is optional but adds an irresistible finishing touch. Whisk together confectioners’ sugar and heavy cream until you reach a thick, ribbon-like consistency. Spoon or drizzle the glaze over the pull-apart loaf and let it set for a few minutes before slicing.
Recipe notes and tips
- For best results use warm milk (not hot) to help activate the yeast without killing it.
- Divide the dough into equal pieces so the loaf bakes evenly—using a scale helps, but you can estimate by eye.
- If you prefer a chunkier filling, fold in small diced apples to the apple butter mixture, though the recipe is delicious with apple butter alone.
- Store leftovers wrapped tightly at room temperature for up to 2 days. Rewarm slices in the oven or microwave before serving.
Apple pull apart bread
petro
10 mins
1 hr
40 mins
1 hr 50 mins
Dessert
American
1 loaf
3549 kcal
Equipment
- mixing bowl
- loaf pan
- pastry brush
Ingredients
- 3 ½ Cups flour
- 3 Tbsp sugar
- Pinch of salt
- 2 Tsps instant dry yeast
- ¾ Cup warm milk
- ¼ Cup melted butter
- 1 Egg
- For the filling:
- ¼ Cup apple butter
- ¾ Cup brown sugar
- 1 Tbsp cinnamon
- For the glaze:
- ½ Cup confectioners’ sugar
- 3 Tbsp heavy cream
Instructions
- In a bowl combine the flour, sugar, dry yeast and salt. Add the egg, melted butter and warm milk; stir to combine. Knead about 2 minutes, cover and let rise about 40 minutes.
- In a separate bowl combine the apple butter, brown sugar and cinnamon. Set aside.
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Divide the dough into 30 equal pieces and shape into balls. Coat each piece with the apple butter mixture and place into the prepared pan.
- Bake 45–60 minutes, or until cooked through. Cool slightly before glazing.
- Whisk confectioners’ sugar with heavy cream until smooth. Drizzle over the cooled loaf and serve.