Ingredients
- 1/4 cup butter, softened
- 3 pounds medium Honeycrisp apples, peeled and sliced 1/4-inch thick
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
- DOUGH:
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm whole milk (110° to 115°)
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 teaspoons salt
- 3-3/4 to 4-1/4 cups all-purpose flour
- CIDER SAUCE & GLAZE:
- 4 cups apple cider, divided
- 1/2 cup packed brown sugar
- 1 cup confectioners' sugar
- 4 ounces cream cheese, softened
- 1/2 cup butter, divided
- 1-1/2 teaspoons vanilla extract, divided
Reviews
I bought the magazine just for this recipe and I'm so glad that I did. The recipe was not difficult and although the dough/apple stacks were too much for my 9x13 inch pan, I took out 6 of the small sheets of dough with apple and rolled them and put them in a muffin tin. I baked them for about 15-17 minutes. The rest of the bread was just as great. The icing was the perfect finish. I'll definitely make this one again.