Transform your breakfast routine with a truly delightful and surprisingly simple creation: Apple Pie Pull-Apart Bread with Maple Glaze. This beloved recipe, quickly becoming a cherished tradition in our home, promises the warm, comforting flavors of apple pie baked into a tender, pull-apart bread. The best part? It all starts with readily available frozen roll dough, making it an accessible and stress-free baking project for anyone seeking a touch of homemade magic.
Imagine soft, buttery layers infused with a sweet cinnamon-sugar filling, generously studded with tender, glazed apples, and crowned with a luscious maple drizzle. It’s a treat that combines the irresistible allure of a classic cinnamon roll with the nostalgic comfort of a warm apple pie – a true breakfast masterpiece that requires minimal effort for maximum enjoyment. Whether you’re planning a special weekend brunch or simply craving something extraordinary, this apple pie pull-apart bread is guaranteed to be a hit.
Understanding Frozen Bread Dough: Storage and Quality
Using frozen bread dough offers a fantastic shortcut for homemade baked goods, but it’s natural to wonder about its shelf life. Generally, frozen bread dough can be stored safely in the freezer for up to six months. However, for optimal taste and texture, we recommend using it within three to four months. Beyond this timeframe, the dough may begin to show signs of freezer burn, which can lead to a tough and leathery crust once baked. Proper storage is key to maintaining quality.
Tips for Storing Frozen Dough Properly:
- Airtight Packaging: Always ensure your frozen dough is sealed in airtight packaging. This could be its original bag, or if you’ve opened it, transfer it to a freezer-safe bag or container, pressing out as much air as possible.
- Consistent Temperature: Store the dough in a freezer that maintains a consistent temperature of 0°F (-18°C) or below. Fluctuations can lead to ice crystal formation and freezer burn, affecting the dough’s quality.
- Avoid Frequent Thawing and Refreezing: Once thawed, it’s best to use the dough. Refreezing thawed dough can compromise its yeast activity and result in a dense, poor-quality product when baked.
- Check for Freezer Burn: Before using, inspect the dough for any dry, discolored spots (often grayish-brown). While freezer-burned dough is safe to eat, it will negatively impact the texture and taste of your final product, potentially leading to a tough crust.
My family’s love for this pull-apart bread was solidified during a unique occasion. A few weeks ago, my husband, Cade, embarked on an epic two-day race from Logan, Utah, to Jackson Hole, Wyoming. As running isn’t my passion, and I was navigating the challenges of morning sickness during pregnancy, I opted out of the athletic endeavor. Instead, my daughters and I decided to create our own memorable experience – indulging in this incredible apple pie pull-apart bread. The bread itself boasts a delightful texture reminiscent of a classic cinnamon roll, while the apples are perfectly glazed and tender, just like those in a homemade apple pie. And the maple glaze? It’s simply divine, tying all the flavors together in a symphony of sweetness.
Selecting the Best Apples for Your Apple Pie Pull-Apart Bread
The secret to a truly outstanding apple pie pull-apart bread lies in choosing the right apples. For the perfect balance of flavor and texture, select varieties that hold their shape well during baking, avoiding those that turn mushy. You want apples that offer a complementary blend of tartness and sweetness, creating a complex and satisfying taste profile.
Our Top Apple Recommendations:
- Granny Smith: A quintessential baking apple, Granny Smiths offer a wonderfully tart flavor that cuts through the sweetness of the glaze and filling. Their firm texture ensures they won’t turn to mush, providing a pleasant bite.
- Honeycrisp: Known for its crisp texture and perfectly balanced sweet-tart flavor, Honeycrisp apples are a fantastic choice. They maintain their integrity and add a refreshing juiciness to the bread.
- Golden Delicious: These apples are sweet and tender, softening beautifully without becoming mushy. They contribute a mild, sweet flavor that complements the spiced filling.
- Rome: Romes are firm, round apples that hold their shape exceptionally well when baked. They have a subtle sweetness, making them ideal for pies and baked goods where texture is paramount.
- Jonathan or Jonagold: Both Jonathan and Jonagold apples offer a good balance of sweet and tart, along with a firm texture. They infuse the bread with a lovely apple flavor that isn’t overpowering.
- Braeburn: With a crisp texture and a sweet-tart flavor, Braeburns are another excellent option. They perform reliably in baked applications, ensuring your apples remain distinct and flavorful.
For the best results, consider using a combination of apples – perhaps a tart Granny Smith with a sweeter Honeycrisp or Golden Delicious – to achieve a richer, more complex flavor profile in your pull-apart bread. This blend will enhance the overall experience, adding depth to every bite.
While the internet abounds with countless pull-apart bread recipes, our family has always held a special fondness for Mom’s Sticky Buns. This made us hesitant to venture into other bread creations. However, my daughters, being exceptionally well-behaved during their dad’s two-day, Ragnar-style race (which meant he was running through the night and we were without him for a few days), expressed a special craving for something unique with apples. Their enthusiasm was all the encouragement I needed to try something new and create a memorable treat.
This special baking day was also a small gesture for my amazing girls. They had been incredible troopers throughout my pregnancy, especially during my struggles with Hyperemesis. There were times when it was quite frightening for them, and I wasn’t able to be the active mom I usually am. While I know they are simply overjoyed about their baby brother joining our family and don’t need me to “make it up” to them, I still wanted to create a special, joyful memory just for us, filled with love and delicious food.
We opted for convenient Rhodes rolls as our base, drawing inspiration from two of our highly successful recipes: our Cinnamon Roll Apple Danish, which is always a crowd-pleaser, and the perfect glaze from our Maple Bar Pancakes. Combining elements from these tried-and-true favorites gave me confidence that this new apple pie pull-apart bread would be equally spectacular. And it was! The three of us devoured the entire loaf. Despite me getting a bit of a sugar rush (my system isn’t always keen on too much sugar, especially when enjoyed as breakfast and snacks throughout the day), it was undeniably amazing. The joy and deliciousness made it all worth it.
After our delightful breakfast feast, the girls and I continued our special day with an outing to Gardner Village. It’s a charming place, and to add an extra touch of pampering, I even treated them to manicures at a nail salon. While nail salons aren’t typically my usual hangout, the sheer delight on their faces made it a truly heartwarming experience, creating even more cherished memories.
It was a truly successful and cherished day, filled with laughter, delicious food, and precious memories. I can’t help but feel that it was a divinely orchestrated “girls’ day,” and I am incredibly grateful for those tender mercies that brought so much joy into our lives, reaffirming the simple pleasures of family time.
Why You’ll Love This Apple Pie Pull-Apart Bread
This recipe isn’t just another sweet bread; it’s an experience waiting to happen. Here’s why it deserves a permanent spot in your recipe collection:
- Effortless Preparation: Starting with frozen roll dough dramatically cuts down on prep time, making this a perfect recipe for busy mornings or when you need a quick, impressive treat.
- Irresistible Flavor Combination: It perfectly marries the comforting spices and tender apples of an apple pie with the soft, sweet, pull-apart layers of a cinnamon roll. Each bite offers a harmonious blend of sweet, tart, and spiced notes.
- Beautiful Presentation: The pull-apart format creates a visually appealing centerpiece for any breakfast or brunch table, inviting everyone to dig in and enjoy the flaky layers.
- Versatile Treat: While ideal for a decadent breakfast or brunch, it also makes a fantastic dessert served warm, an indulgent afternoon snack, or a delightful addition to a holiday spread.
- Family Favorite: The sweet, familiar flavors of apple and cinnamon, enhanced by a rich maple glaze, are universally loved. This recipe is guaranteed to be a hit with both kids and adults, creating new cherished memories around the table.
Apple Pie Pull Apart Bread with Maple Glaze Recipe
Apple Pie Pull Apart Bread with Maple Glaze
Sweet Basil
2
35
2
35
6
Ingredients
- 22 Rhodes Rolls, defrosted
For the Filling
- 4 Tablespoons Butter, softened
- 1/3 Cup Brown Sugar, plus 1 Tablespoon
- 2 teaspoons Cinnamon
- 1/8 teaspoon Nutmeg
- 3 Tablespoons Flour
For the Apples
- 2 Apples, peeled and diced (we like Gala and Granny Smith, but really any is fine.)
- 2 Tablespoons Butter
- 1/4 Cup Sugar
- 1 teaspoon Cinnamon
- 1 Tablespoon Flour
For the Glaze
- 2 Tablespoons Butter, melted
- 3/4 Cup Powdered Sugar
- 1/2 teaspoon Maple Extract
- 1/4 teaspoon Vanilla
- 1 Tablespoon Heavy Cream or Half and Half, additional if needed
Instructions
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Spray a 9×5″ bread pan with nonstick spray.
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For the Filling:
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In a small bowl, mix the butter, brown sugar, cinnamon, nutmeg, and flour until well combined.
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Divide the filling in half and set aside.
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For the Apples:
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Heat a nonstick skillet over medium heat and add 2 tablespoons of butter.
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Once melted, quickly add the peeled and diced apples and toss them in the butter to coat.
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Allow to cook for 3-5 minutes, or until they begin to develop golden brown marks and are tender but still firm, not mushy.
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Remove the skillet from the heat and stir in the sugar, cinnamon, and 1 tablespoon of flour. The apples should become beautifully glazed as they rest; if not, return them to low heat and stir until the mixture thickens into a glaze.
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Allow the glazed apples to cool completely. Once cool, separate them into two dishes, then divide each half into approximately 10 equal portions to ensure even distribution between the layers of bread.
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To Assemble the Bread:
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Ensure the Rhodes roll dough is completely defrosted and pliable.
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On a lightly floured surface or parchment paper, roll each dough ball out with a rolling pin into a 4-6 inch rectangle or circle.
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Take one half of the filling mixture and divide it into 10 equal portions. Do the same for the other half of the filling. This will help maintain even layers.
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Place one rolled-out dough circle on a piece of parchment paper or a silicone mat to prevent sticking.
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Spread a small portion of the cinnamon-sugar filling evenly over the dough, followed by a portion of the glazed apples.
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Place another piece of dough on top and repeat the layering process with filling and apples. Continue this until you have used 11 pieces of dough, ending with a layer of filling and apples on top.
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Carefully take this stack of layered dough and place it into the prepared 9×5″ bread pan. Position it so the very bottom layer of dough rests against one end of the pan, ensuring no cinnamon filling is directly touching the bottom of the pan to prevent burning.
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Start a new stack with the remaining 11 dough pieces, repeating the layering of dough, filling, and apples. This time, end with a plain piece of dough on top, without any filling or apples.
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Place this second stack into the bread pan next to the first.
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Allow the assembled bread to rise in a warm place for 1 hour, or if preparing ahead, place it in the fridge overnight. If refrigerating, let it rest at room temperature for about 20 minutes before baking.
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Preheat your oven to 350°F (175°C). Bake for 30-40 minutes, or until the bread is cooked through and golden brown. After about 15 minutes of baking, loosely cover the bread with foil to prevent the top from becoming too dark.
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Remove from the oven. While still warm, generously pour the prepared maple glaze over the top. Serve immediately and enjoy the warm, sweet layers!
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For the Glaze:
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In a small bowl, melt 2 tablespoons of butter.
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Add the powdered sugar, maple extract, vanilla extract, and 1 tablespoon of heavy cream or half and half. Add additional cream as needed, a teaspoon at a time, until your desired consistency is reached.
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Whisk all ingredients together until smooth and creamy.
Recipe Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
Tips for Success with Your Apple Pie Pull-Apart Bread
To ensure your apple pie pull-apart bread turns out perfectly every time, keep these helpful tips in mind:
- Thaw Dough Completely: Make sure your frozen rolls are fully thawed and soft to the touch. This makes them much easier to roll out into uniform shapes and allows them to rise properly, resulting in a light and fluffy texture.
- Even Layering: Taking the time to accurately divide your filling and apples into equal portions for each layer ensures consistent flavor and texture throughout the bread. This prevents any single section from being too dense or too dry.
- Don’t Overcook Apples: Cook the apples just until they are tender but still have a slight bite. They will continue to soften during the baking process within the bread, so you want to avoid them becoming mushy prematurely.
- Prevent Sticking: Generously grease your loaf pan to ensure easy removal. Additionally, use parchment paper or a silicone mat when rolling out the dough and assembling the layers. This is crucial for preventing the sticky layers from adhering to your work surface.
- Gentle Handling: Always handle the dough gently, especially after it has risen. Overworking or deflating the dough can compromise its airy texture and prevent it from rising to its full potential.
- Monitor Baking: Keep a close eye on the bread during baking. If the top starts to brown too quickly before the inside is fully cooked, loosely tent it with aluminum foil. This helps to prevent burning while allowing the interior to bake thoroughly.
- Serve Warm: This pull-apart bread is truly at its best when enjoyed warm, fresh from the oven, with the maple glaze still slightly melted and flowing into the cracks. The aroma and warmth enhance the entire eating experience.
More Easy Apple Desserts & Sweet Treats:
If you loved this apple-infused delight, you’ll surely enjoy these other comforting and easy apple desserts from our kitchen, perfect for any occasion:
- Apple Cake with Caramel Frosting
- Apple Brown Betty
- Easy Apple Dumplings with Sprite
- Apple Pie Bread Pudding with Vanilla Sauce
- Mini Dutch Apple Cheesecakes
- Apple Cheesecake Bars
- Apple Pie Bombs al la Mode
- Caramel Apple Sweet Rolls
- Apple Pie Pull-Apart Bread
- Apple Cake with Caramel Sauce
- Best Apple Crisp
- Apple Cider Cupcakes with Cinnamon Frosting
- Apple Pie Fried Ice Cream
We hope this delightful recipe brings as much warmth, joy, and deliciousness to your home as it does to ours. Whether for a special occasion or a simple weekend treat, this apple pie pull-apart bread with maple glaze is sure to become a cherished family favorite. Happy baking!
Cinnamon Roll Apple Danish
Heirloom Apple Rolls
Maple Bar Pancakes