Caramel Apple Pull Apart Bread

This fall flavored pull apart bread is filled with apples and caramel.  It is a family favorite!

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Okay, now let's talk about this bread.  Wow.  All the best flavors of fall packed into a bread pan.  Can it get any better?  I'd have to say no, especially if you base taste on how quickly something is eaten.  This loaf of bread lasted about 2 days in our house!

It may look complicated, but don't let the instructions scare you off.  This bread is pretty simple to make, though it can be time consuming because you need to wait for the dough to rise.  While the dough is rising, you can work on the caramel apple filling though, so the time passes rather quickly.  The caramel apple filling seeps between the pieces of the bread, ensuring that every bite is filled with the flavors of fall.  Then, the bread is topped off with a caramel apple icing.

This bread is fall in a loaf pan!

Pull Apart Cinnamon Bread
Makes 1 loaf

Ingredients:
For the dough:
2-3/4 cups flour, plus more if needed
1/4 cup sugar
2-1/4 teaspoons instant yeast
1/2 teaspoon salt
4 Tablespoons butter
1/3 cup milk
1/4 cup water
1 teaspoon vanilla
2 large eggs

For the filling:
4 Tablespoons butter
1 cup sugar
2 teaspoons cinnamon

For the caramel filling:
4 Tablespoons butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 apples, diced

For the icing:
1 cup powdered sugar
1-1/2 Tablespoons apple cider
1 packet Duncan Hines Caramel Frosting Creations

1. In the bowl of your mixer, combine flour, sugar, yeast, and salt.

2.  In a small saucepan, combine the butter and milk and heat until the butter melts.  Set aside and cool until it reaches 115-120 degrees.

3.  Add the milk mixture, water, vanilla, and eggs to the flour mixture.  Mix on low speed with the dough hook until a dough forms.

4.   Add additional flour 1 Tablespoon at a time, as needed, until the dough pulls away from the edge of the bowl.  Continue kneading bread until it becomes smooth and elastic, about 3-5 minutes.

5.  Cover the dough and set it aside to rise until doubled, about 1 hour.

6.  While the dough is rising, add butter to a small saucepan and melt. Set aside.

7.  Mix sugar and cinnamon in a small bowl.  Set aside.

8.  Next, in a small saucepan, melt 4 Tablespoons butter and add the brown sugar.  Cook until bubbly and the mixture begins to thicken.

9. Add the diced apples to the caramel mixture and set aside.

10.  When dough has risen, transfer it to a lightly floured surface and gently deflate.

11.  Roll dough into a ball, cover with a clean towel, and let it rest for 5 minutes.

12.  Roll the dough into a rectangle, approximately 12" by 20".

13.  Brush the dough with the melted butter.  Sprinkle evenly with the cinnamon sugar mixture, be sure to use all of it. 

14.  Cut the dough length-wise into 4 long strips. 

15.  Stack those strips on top of each other and cut into 6 equal slices. 

16.  Stack all the slices on top of each other and place vertically in a greased bread pan.

17.  Pour the caramel apple mixture on top of the dough. Gently separate the pieces of dough to allow the caramel mixture to seep between the slices.

18.  Cover with a clean towel and set aside to rise for 30 minutes.

19.  Set the loaf pan on a cookie sheet (in case the caramel bubbles out of the pan). Bake at 350 for 45-50 minutes, until the top is golden brown. If the top is getting too dark before the bread is baked, cover with foil.

20.  Remove from oven and let the bread cool in the pan for 20 minutes.  Run a knife around the edge of the bread to loosen it from the pan and turn it onto a serving plate.

21.  While the bread is cooling, combine powdered sugar, milk, and Caramel Frosting Creations in a small bowl to make a thin icing.  Drizzle on top of bread after it has been turned onto the plate.

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