This easy APPLE CINNAMON PULL APART BREAD recipe is perfect for fall with baked apples, cinnamon sugar, and a sweet cream cheese glaze!
Summer is flying by! The kids and I have been having so much fun. Our days have been full of swimming at the pool and playing in the sunshine. I couldn’t have asked for anything better. All good things must come to an end though and fall is just around the corner. That means back to school shopping, getting the kids back into a normal bedtime routine, and baking. That last one is my favorite. I don’t know what it is about fall that makes me want to bake muffins and try out new bread recipes. Maybe it is because the house is finally cool enough to turn the oven on for extended periods of time. Whatever the reason, baking is totally my fall thing and I’ve already started trying out some new fall recipes. Some of my favorites are Crock Pot Crunchy Pecan Apple Cobbler and French Apple Cobbler!
Fall is also apple picking season and I’ve been dying to try out this really simple apple pull-apart bread recipe. It’s perfect for busy moms who still like to do a little baking because it uses canned biscuits. Of course, you can always use your favorite biscuit recipe if you prefer but canned biscuits are a huge time saver. All you need to do is split each biscuit in half by peeling apart the layers, then flatten the dough out a bit and coat it in cinnamon sugar. You’re going to layer the dough with a homemade apple filling. It’s easy to make, diced apples, lemon juice, brown sugar, white sugar, cinnamon, and salt cooked together until it is bubbly and the apples have softened. I found that the easiest way to layer the bread was to stack it up one piece at a time, putting a layer of apples in between each piece of dough. When I was finished I picked up the stack and laid it down in a greased loaf pan. I adjusted the dough so it filled the pan and then popped it in a 350 degree F oven for 40-45 minutes.
The cinnamon sugar on the dough caramelized as it baked and the apple filling between the biscuits became ooey gooey and absolutely delicious. I topped the whole thing with a cream cheese glaze and some chopped pecans and it was quickly devoured by my hungry family that had been smelling cinnamon and apples for the last hour!
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a saucepan over medium heat, combine diced apples, lemon juice, brown sugar, ⅓ c white sugar, 1 Tbsp cinnamon, and salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes.
- Carefully pull the canned biscuits apart horizontally (just like you would open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
- Combined ¼ cup sugar and 1 tablespoon of cinnamon to make cinnamon sugar.
- Coat each piece of biscuit dough with cinnamon sugar by dipping it into the sugar mixture.
- Start laying the pieces together. Place about a tablespoon of apple filling on a piece of dough. Top with the next piece of dough and another tablespoon of filling. Repeat until you have a stacked all of the pieces together.
- Carefully lay the stack in the loaf pan, arranging it so that it fills the pan.
- Cover the pan with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until bread is golden brown.
- Once the bread is finished cooking remove the pan from the oven and let it cool for 5-10 minutes then remove it from the loaf pan and let it continue to cool.
- While the bread cools make the cream cheese glaze.
- Combine cream cheese and butter in a microwave safe bowl and microwave at 15 second intervals until it is softened enough to stir it together.
- Add powdered sugar and vanilla and stir until fully combined.
- Once the bread has cooled drizzle the glaze over top and sprinkle with chopped pecans (optional). If the glaze isn’t thin enough to drizzle you can warm it in the microwave again to loosen it up.
Looking for more fall baking recipes? Try these!