From a breakfast bread to an easy dessert, this glazed pull-apart cinnamon and apple bread can be made with your favorite dough recipe.
By Danelle MC
On the weekends, I take turns cooking with my boys, letting them choose the menu and help prepare the meal. This Easy Apple Fritter Pull-Apart Bread was the request of my 14 year-old, who is a big fan of anything remotely resembling apple pie. And because it starts with a can of prepared biscuit dough or your favorite bread dough recipe, it’s the kind of recipe a 14 year-old can handle on his own–although I did help out with the apple chopping.
I have to say, I was pretty impressed with the end result, and so was the rest of the family. The entire loaf was gone in under ten minutes! Although this is a bread recipe, we enjoyed it for dessert, which got me thinking about how tasty it would be served warm with a side of vanilla ice cream. It wouldn’t be bad for breakfast either.
- 1 can Pillsbury Grands refrigerated biscuits
- 2 medium granny smith apples, peeled and finely diced
- 1 teaspoon lemon juice
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Pinch of salt
- 1½ cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
- Prehat oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a medium saucepan over medium heat, combine the diced apples, lemon juice, sugars, vanilla, spices 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 woul open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
- Spoon about a tablespoon of the apple filling onto one biscuit round. Top with a second biscuit round and another tablespoon of filling. Repeat until you have a stack of 3-4 biscuits with filling in between.
- Continue making stacks with the biscuits and filling until all the biscuit halves have been used.
- Carefully stand the stack on end in the loaf pan, arranging them so that there is no filling touching the two ends of the pan (you may have to put to sides with filling together).
- Pour any remaining apple filling over the dough in the pan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until bread is golden brown.
- Remove to a wire rack and cool for 5-10 minutes before removing loaf from pan.
- Meanwhile, in a small bowl, whisk together ingredients for glaze.
- Drizzle glaze over warm bread and serve immediately.