This apple cinnamon pull-apart bread is a light, tender loaf layered with diced apples, a buttery cinnamon filling, and chopped walnuts. Finished with a sweet glaze, it’s an easy crowd-pleaser that makes cozy mornings and holiday gatherings extra special.
When I was growing up, my Grandpa Bob used to bring a special apple nut bread for the whole family. He would drive long distances to get it and always shared extra loaves with neighbors and friends. That memory stuck with me. Years later, after he became ill, I never had the chance to ask where that bakery was, so I set out to recreate the taste from memory. The result is this pull-apart bread: soft layers of dough, warm apple-cinnamon filling, and a simple glaze that ties everything together. It’s become a family favorite and a lovely way to continue a small piece of tradition.
Why I Like This Recipe
- Reliable dough: The dough is based on a straightforward, dependable white bread recipe that yields consistent results.
- Pull-apart format: Layers of filled dough are stacked so the finished loaves pull apart easily into generous slices—perfect for sharing.
- Yields two loaves: Make one to enjoy now and one to give away or freeze for later.
Tips and Tricks
- Mixing without a mixer: If you don’t have a stand mixer, a Danish dough whisk or a sturdy wooden spoon makes mixing simple. Knead the dough by hand on a lightly floured surface until smooth and elastic.
- Warm proofing: Dough rises faster in a warm spot. One easy trick is to preheat the oven for about a minute, then turn it off and place the covered dough inside while it rises.
- Proofing yeast: If using active dry yeast, proof it in warm water with a pinch of sugar until foamy. Instant yeast can be added directly to the flour if you prefer.
Ingredients
- For the dough: 2 cups warm water (105–115°F), 4½ tsp instant yeast (or 2 packets active dry yeast), ¼ cup sugar, 1½ tsp salt, ¼ cup canola or vegetable oil, about 5½ cups bread flour (or all-purpose flour).
- For the filling: ½ cup butter, 1 cup brown sugar, 2 tbsp ground cinnamon, 1 tsp vanilla, 3 tbsp cornstarch, 4 apples (peeled, cored, diced), 1 cup chopped walnuts or pecans (optional).
- For the glaze: 1 cup powdered sugar, 1 tbsp softened butter, 2 tbsp milk (add 1 tsp at a time until desired consistency).
Quantities above reflect the full recipe; see the instructions for how to divide dough and filling to make two loaves.
How To Make Apple Cinnamon Pull Apart Bread
Step 1: In a large bowl, dissolve sugar in warm water. Stir in yeast and allow to proof until foamy (about 5 minutes).
Step 2: Stir oil into the yeast mixture. Add salt and mix in flour, one cup at a time, until a soft dough forms. Scrape the bowl and turn the dough onto a lightly floured surface.
Step 3: Knead the dough by hand until smooth and elastic, about 8–10 minutes. Place the dough in a lightly oiled bowl, turn to coat, cover with a damp cloth, and let rise until doubled, about 1 hour.
Step 4 (filling): While the dough rises, make the filling. In a saucepan over medium heat, melt butter with brown sugar and cinnamon. Stir in vanilla and cornstarch and bring to a gentle simmer. Add diced apples and cook on low for about 5 minutes, stirring frequently, until apples are slightly tender but not mushy. Stir in nuts and set aside to cool slightly.
Step 5: Gently punch down the dough and divide it into two equal portions. Roll one portion into a roughly 12 x 15 inch rectangle on a lightly floured surface.
Step 6: Spread half of the filling across the rolled dough. Using a pizza cutter or sharp knife, slice the rectangle into 15 roughly equal squares (4 cuts across the long side and 2 cuts down the short side).
Step 7: Grease two 9×5-inch loaf pans. Stack the squares in groups of three or four, then place them on their sides into the pan so they sit snugly. The filling will be a little messy—use a spatula to scoop layers into the pan.
Step 8: Repeat the rolling, filling, cutting, and stacking with the second portion of dough in the remaining pan. Let both loaves rise in a warm place for about 30 minutes.
Step 9: Preheat the oven to 350°F (175°C). Place a baking sheet lined with foil under the pans to catch drips. Bake the loaves 15 minutes uncovered, then tent loosely with foil and bake an additional 25–35 minutes until the tops are light brown and set. Baking time will vary by oven and pan; loaves are done when the interior registers around 190°F and the top springs back.
Cool the loaves in the pans on a rack for about 25 minutes. After cooling a bit, gently turn the pans on their sides to release the pull-apart loaves. Handle carefully; the stacked pieces can be fragile while warm.
Step 10: Whisk together powdered sugar, softened butter, and milk, adding the milk 1 teaspoon at a time until the glaze reaches your preferred consistency. Drizzle over the warm loaves and serve.
Enjoy one loaf now and consider gifting the second to a friend or neighbor—sharing this bread is a lovely way to start a new tradition.
Apple Pull Apart Bread FAQs
Bread flour gives a slightly chewier texture and better structure because of higher protein, but all-purpose flour works well too. Either will produce a soft, delicious loaf.
A warm, draft-free spot is ideal. A turned-off oven warmed briefly, a microwave with a cup of hot water next to the dough, or a sunny countertop will all work.
Choose firm varieties that hold their shape, such as Granny Smith, Honeycrisp, Fuji, or Gala. Using one tart and one sweet variety balances flavor and texture nicely.
More Apple Recipes To Make
- Apple fritter bread with a cinnamon glaze
- Apple slab pie for sharing
- Homemade applesauce—made on the stove, slow cooker, or Instant Pot
- Quick apple turnovers with homemade pastry
Made this recipe and loved it? Please leave a comment with any tweaks you tried and how it turned out. Photos and feedback help others recreate the recipe successfully.