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When I was younger, I was obsessed with this dish and always asked my mom to make it.

This impressive loaf features soft, buttery layers of dough filled with sweet apples and cinnamon sugar. Designed to be pulled apart piece by piece, each section soaks up the glaze for a warm, cozy bite that’s hard to resist.

Apple Cinnamon Pull-Apart Bread

Ingredients

Dough

All-purpose flour – 3 cups
Granulated sugar – ¼ cup
Active dry yeast – 2¼ teaspoons
Salt – ½ teaspoon
Unsalted butter, melted – ¼ cup
Whole milk – ⅓ cup
Water – ¼ cup
Large eggs – 2
Vanilla extract – 1 teaspoon

Filling

Apples, peeled and finely chopped – 2 medium
Granulated sugar – ½ cup
Ground cinnamon – 2 teaspoons
Unsalted butter, melted – ¼ cup

Glaze

Powdered sugar – 1 cup
Milk – ⅔ tablespoon
Vanilla extract – ½ teaspoon

Instructions

Step 1: Mix the dry ingredients

In a large mixing bowl, combine 2 cups of the flour with the sugar, yeast, and salt.

Step 2: Heat the wet ingredients

Warm the melted butter, milk, and water in a small saucepan until just warm to the touch (about 110°F). Add this mixture to the dry ingredients, then stir in the eggs and vanilla until blended.

Step 3: Knead the dough

Gradually add the remaining 1 cup of flour until a soft dough forms. Turn it out onto a floured surface and knead for about 5 minutes, until smooth and elastic.

Step 4: Let the dough rise

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.

Step 5: Roll out

Preheat the oven to 350°F (175°C) and grease a baking dish. Punch down the dough and roll it into a large rectangle on a floured surface.

Step 6: Add the filling

Brush the surface of the dough with melted butter. Mix the sugar and cinnamon together, sprinkle evenly over the dough, and scatter the diced apples on top.

Step 7: Cut and assemble

Cut the dough into long strips. Stack the strips, then slice them into smaller sections. Arrange the stacks upright in the prepared baking dish.

Step 8: Second rise and bake

Cover the dish and allow the dough to rise again for about 30 minutes. Bake for 30–35 minutes, until the top is golden brown and the bread is cooked through.