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Apple Cinnamon Pull-Apart Bread

Ingredients

  • Sweet Dough:
  • 2 - 1/4 tsp (12 mL) active dry yeast
  • 3/4 cup (175 mL) whole milk, warmed to 110 F
  • 2 - 1/2 tbsp (37 mL) sugar, divided
  • 1 large egg
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1/2 tsp (3 mL) fine sea salt
  • 3 cups (750 mL) Robin Hood all-purpose flour, divided
  • Apple Cinnamon Filling:
  • 1/4 cup (60 mL) unsalted butter, melted, cooled
  • 1 large, BC Tree Fruits Gala, Granny Smith or McIntosh apple, cored, peel and sliced
  • 1/2 cup + 2 tbsp (155 mL) dark brown sugar, packed
  • 1 - 1/2 tsp (8 mL) ground cinnamon
  • Honey Glaze:
  • 2 tbsp (30 mL) unsalted butter, softened
  • 3 tbsp (45 mL) honey
  • 1 cup (250 mL) icing sugar
  • 2 tsp (10 mL) milk

Directions

1.  Place yeast in the bowl of a stand mixer. Dissolve yeast in warm milk. Add 1/2 tablespoon of sugar. Stir to combine. Let stand for 5-7 minutes until yeast has activated and mixture is foamy.

2.  Add remaining sugar, egg, melted butter, and salt to yeast mixture. Whisk together. Using the dough hook on the stand mixer, add half of flour and mix on low speed. Scrape bowl as needed to ensure thorough mixing. Add in remaining flour and continue to mix on low speed until dough comes together. Increase speed to medium and knead until dough forms into a ball. If dough is too wet, add 1-2 tablespoons of flour.

3.  Place dough in a lightly greased bowl. Cover with plastic wrap and cover with kitchen towel. Allow to rise at room temperature until doubled in size, about 50-60 minutes.

4.  Lightly grease bread pan. Place dough on a floured working surface. Roll dough to a rectangle 20 x 12-inches. Spread half the melted butter over dough. Toss together apples, brown sugar and cinnamon. Evenly distribute apple mixture over dough. Cut rectangle in half lengthwise and then cut into a deck-of-cards sized pieces. Stack the pieces of dough on top of each other in threes.

5. Place the stacks on their sides in the prepared bread pan. Stagger stacks, or simply file them in rows. This does not have to be perfect. Top with remaining butter. Pour any apple cinnamon sugar mixture that may have escaped into the bread pan.

6.  Cover bread pan with plastic wrap. Allow bread to rise until it reaches the top of the bread pan, about 30 minutes.

7.  Preheat oven to 350°F (180°C). Bake for 40-50 minutes until the top of bread is golden brown and internal temperature is at least 200°F. Allow to cool in pan for 5 minutes. Gently unmold from pan and allow to cool slightly on wire rack.

8.  To make honey glaze, beat together butter and honey until smooth. Add icing sugar and mix until smooth. Add milk 1 teaspoon at a time, until desired thickness is achieved.  Immediately drizzle over apple cinnamon pull apart bread.

Tip: Try this recipe with BC Tree Fruits pears in place of the apples.
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Related Recipes

Apple Cinnamon Pull-Apart Bread

Ingredients

  • Sweet Dough:
  • 2 - 1/4 tsp (12 mL) active dry yeast
  • 3/4 cup (175 mL) whole milk, warmed to 110 F
  • 2 - 1/2 tbsp (37 mL) sugar, divided
  • 1 large egg
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1/2 tsp (3 mL) fine sea salt
  • 3 cups (750 mL) Robin Hood all-purpose flour, divided
  • Apple Cinnamon Filling:
  • 1/4 cup (60 mL) unsalted butter, melted, cooled
  • 1 large, BC Tree Fruits Gala, Granny Smith or McIntosh apple, cored, peel and sliced
  • 1/2 cup + 2 tbsp (155 mL) dark brown sugar, packed
  • 1 - 1/2 tsp (8 mL) ground cinnamon
  • Honey Glaze:
  • 2 tbsp (30 mL) unsalted butter, softened
  • 3 tbsp (45 mL) honey
  • 1 cup (250 mL) icing sugar
  • 2 tsp (10 mL) milk

Directions

1.  Place yeast in the bowl of a stand mixer. Dissolve yeast in warm milk. Add 1/2 tablespoon of sugar. Stir to combine. Let stand for 5-7 minutes until yeast has activated and mixture is foamy.

2.  Add remaining sugar, egg, melted butter, and salt to yeast mixture. Whisk together. Using the dough hook on the stand mixer, add half of flour and mix on low speed. Scrape bowl as needed to ensure thorough mixing. Add in remaining flour and continue to mix on low speed until dough comes together. Increase speed to medium and knead until dough forms into a ball. If dough is too wet, add 1-2 tablespoons of flour.

3.  Place dough in a lightly greased bowl. Cover with plastic wrap and cover with kitchen towel. Allow to rise at room temperature until doubled in size, about 50-60 minutes.

4.  Lightly grease bread pan. Place dough on a floured working surface. Roll dough to a rectangle 20 x 12-inches. Spread half the melted butter over dough. Toss together apples, brown sugar and cinnamon. Evenly distribute apple mixture over dough. Cut rectangle in half lengthwise and then cut into a deck-of-cards sized pieces. Stack the pieces of dough on top of each other in threes.

5. Place the stacks on their sides in the prepared bread pan. Stagger stacks, or simply file them in rows. This does not have to be perfect. Top with remaining butter. Pour any apple cinnamon sugar mixture that may have escaped into the bread pan.

6.  Cover bread pan with plastic wrap. Allow bread to rise until it reaches the top of the bread pan, about 30 minutes.

7.  Preheat oven to 350°F (180°C). Bake for 40-50 minutes until the top of bread is golden brown and internal temperature is at least 200°F. Allow to cool in pan for 5 minutes. Gently unmold from pan and allow to cool slightly on wire rack.

8.  To make honey glaze, beat together butter and honey until smooth. Add icing sugar and mix until smooth. Add milk 1 teaspoon at a time, until desired thickness is achieved.  Immediately drizzle over apple cinnamon pull apart bread.

Tip: Try this recipe with BC Tree Fruits pears in place of the apples.