Apple Pull-Apart Bread Recipe

5 9 10
Apple Pull-Apart Bread Recipe
Apple Pull-Apart Bread Recipe photo by Taste of Home
Publisher Photo

Apple Pull-Apart Bread Recipe

Read Reviews
5 9 10
Publisher Photo
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 35 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk
  • 1/2 cup butter, melted, divided
  • 1 large egg
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 3 to 4-1/2 teaspoons hot water
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread. Yield: 1 loaf.
Originally published as Apple Pull-Apart Bread in Taste of Home August/September 1998, p39

Nutritional Facts

1 piece: 248 calories, 9g fat (4g saturated fat), 31mg cholesterol, 218mg sodium, 38g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk
  • 1/2 cup butter, melted, divided
  • 1 large egg
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 3 to 4-1/2 teaspoons hot water
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
  3. In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
  4. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread. Yield: 1 loaf.
Originally published as Apple Pull-Apart Bread in Taste of Home August/September 1998, p39

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Reviews forApple Pull-Apart Bread

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MY REVIEW
Guy User ID: 9039130 259710
Reviewed Jan. 15, 2017

"Yum! I made this with a few changes. Walnuts, added craisins and a little nutmeg with the cinnamon. For the glaze I just added some icing sugar to the leftover juices/sugar/spice solution. This made a delicious Sunday brunch. Just add a fresh coffee. Excellent recipe."

MY REVIEW
SuSey22 User ID: 1214956 259113
Reviewed Jan. 2, 2017

"I made this for our New Year's Day breakfast, delicious...Ithe dough was lovely and the filling delicious. I also made. Extra filling as we like a lot of filing in our sweets.....will make again. Nice for family, great for company !"

MY REVIEW
apple cobbler User ID: 7007417 258268
Reviewed Dec. 17, 2016

"Mmmmm delicious! I also doubled the filling. Made it ahead for Christmas morning. I will put it in the freezer before my husband dives into it. I had a sample from the bottom of the pan."

MY REVIEW
redcow User ID: 47124 256269
Reviewed Nov. 1, 2016

"Loved these. I did use my standard recipe for a sweet dough, but followed rest of recipe. I did double the apple filling as others suggested. Looked so pretty, I hated to pulled off some of the rolls to share with others. Will definitely make again, maybe tomorrow!!"

MY REVIEW
apopsicle User ID: 5289520 23173
Reviewed Mar. 3, 2014

"WONDERFUL recipe. I'd give it more stars if I could. This has become a favorite within our house and with anyone we've shared it with. I don't even have to use the glaze any more."

MY REVIEW
Hubbylove User ID: 7446616 58556
Reviewed Oct. 17, 2013

"AMAZING! Time consuming, but definitely worth it. Thanks for the reviews ladies...definitely double up on the filling. LOVED it"

MY REVIEW
mreusser User ID: 3391669 22405
Reviewed Jan. 26, 2012

"So delicious smelling and tasting. Ummmm!"

MY REVIEW
chefmis31 User ID: 3614083 50401
Reviewed Mar. 13, 2011

"We love this! I double the filling, we like it better that way."

MY REVIEW
ndwd User ID: 2012428 47614
Reviewed Jan. 18, 2010

"I have made this recipe many times and it is still one of my favourite go to recipes. The only thing I would recommend is to double the filling because there never seems to be enough"

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