The Ultimate Apple Cinnamon Pull Apart Bread: A Decadent Brioche Delight

This homemade Apple Cinnamon Pull Apart Bread is an absolute dream, crafting the most delicious and decadent breakfast or dessert, especially perfect for the cooler months and holiday season! Imagine a sweet, fluffy brioche bread generously filled with tender apples and warm cinnamon. It’s truly a delight, served wonderfully warm or cold, making your home smell utterly incredible from the moment it starts baking.

Sweet bread in the baking pan over a wooden board from above

Why This Apple Cinnamon Pull Apart Bread is a Must-Make

Can you already envision the comforting aroma of cinnamon wafting through your kitchen? Just reading “Apple Cinnamon Pull Apart Bread” instantly evokes that feeling. Baking with cinnamon is a sensory experience far superior to any scented candle – it transports you to a cozy, cold morning or evening, nestled under a blanket, savoring fragrant, sweet treats. While it’s undeniably perfect for fall and winter, you don’t have to wait for a specific season to enjoy this spiced delight!

This remarkable pull apart bread is an ideal choice for holiday breakfasts, Christmas morning with family, or simply a weekend indulgence. Much like our popular Apple Cinnamon Baked Oatmeal and delightful Chocolate Brioche Bread Wreath, it boasts the fantastic advantage of being preparable in advance. Even during springtime here in Australia, this Apple Cinnamon Pull Apart Bread proved to be just as much of a special treat – blanket or no blanket!

Its versatility and irresistible flavor profile make it a perennial favorite. The soft, enriched dough, combined with the sweet and spicy apple filling, creates a texture and taste sensation that appeals to everyone. It’s more than just a bread; it’s an experience that brings warmth and joy to any gathering or quiet moment.

Bread in the Loaf Pan over a cutting board

The Irresistible Charm of Apple Cinnamon Bread

If you ask any baking enthusiast, cinnamon is almost universally cherished in any sweet bake. Whether it’s enhancing a Double Chocolate Cake with Spiced Pears or adding depth to a Pear Crumble Cake, this spice simply always works its magic. While chocolate and pears with cinnamon create a undeniably delicious combination, the ultimate flavor association that truly captures hearts and palates has to be Apple and Cinnamon. The harmonious blend of taste, the captivating aroma, and the melt-in-your-mouth texture are just perfect together.

Now, imagine all these incredible elements infused into a luxurious, brioche-like bread. That’s precisely what makes this Apple Cinnamon Pull Apart Bread an absolute showstopper! An Apple Cinnamon Bread is not only ideal for a hearty breakfast or a leisurely brunch, but it can also be savored as a delightful afternoon snack or an impressive dessert. You’ll simply adore a recipe that offers such remarkable versatility.

What truly elevates this particular recipe is the generous use of cinnamon, integrated into both the tender Bread Dough and the succulent Apple Filling. This dual-cinnamon approach ensures that every bite is bursting with that beloved warming spice. And for those who believe there’s no such thing as too much cinnamon, you can even sprinkle an extra dash over the top of your Apple Cinnamon Pull-Apart Bread just before it enters the oven, creating a beautiful caramelized crust.

Choosing the right apples is key here. Varieties like Granny Smith offer a tart counterpoint to the sweet dough and sugar, while Honeycrisp or Fuji apples provide a sweeter, firmer texture that holds up well during baking. Whichever you choose, ensure they are fresh and crisp for the best results, adding that essential juicy bite to every pull-apart piece.

Process Shot: adding the apple cinnamon filling to the brioche bread

Crafting the Perfect Apple Brioche Base

My love for sweet bread rolls and other enriched breads knows no bounds, whether served for breakfast, alongside dinner like my Sweet Potato Buns, or as a treat. To this day, my Chocolate Raspberry Swirl Brioche Buns remains a cherished favorite. The beauty of a brioche-style dough lies in its incredible adaptability; it can be made sweet or savory. Being a devout lover of all things sweet, I naturally gravitated towards creating this indulgent sweet version!

The process for making this incredible Apple Cinnamon Pull Apart Bread shares many similarities with preparing a classic Babka or Cinnamon Rolls. Essentially, you need two fundamental components: a rich, sweet bread dough and a flavorful filling.

Sweet Brioche-Style Dough: As mentioned, the base dough for this recipe is very similar to a traditional brioche. The key distinctions here are the inclusion of creamy Milk instead of water, and the thoughtful addition of both aromatic Cinnamon Powder and rich Brown Sugar directly into the dough. These ingredients contribute to an even more tender crumb and a deeply satisfying flavor that perfectly complements the apple filling. The eggs and butter are crucial for that signature brioche richness, making the dough incredibly soft and airy.
Delectable Apple Cinnamon Filling: This step is wonderfully straightforward and incredibly delicious. Simply cut your chosen apples into small, uniform cubes. Combine them with a generous amount of fragrant Cinnamon Powder and a touch of sweet Brown Sugar. The natural juices from the apples, combined with the sugar and spice, will create a luscious, syrupy filling as the bread bakes. Nothing complicated, just pure flavor!

This combination ensures that every single layer of your pull apart bread is infused with that perfect balance of sweetness, spice, and fruit. The soft brioche dough acts as a luxurious vehicle for the warm, tender apple-cinnamon mixture, creating a truly unforgettable treat that’s both comforting and elegant.

Unbaked Pull Apart Bread in the loaf pan

Mastering Homemade Pull Apart Bread from Scratch

The foundation of this exceptional bread is an enriched dough, very similar to a classic Brioche. While a basic bread typically uses just flour, water, yeast, and salt, a brioche elevates this by incorporating eggs and butter into these core ingredients. This enrichment process is what grants the bread its famously moist, puffy, and incredibly soft texture. The resulting dough is almost cake-like in its airiness, a delightful hybrid that combines the best qualities of both cake and bread – a true baker’s dream!

Despite its luxurious nature, a brioche (and by extension, this pull apart bread) is still a yeast-leavened bread and therefore requires proper proving time. The good news is that brioche dough doesn’t demand extensive kneading, making it surprisingly accessible to prepare by hand, even without a stand mixer or bread machine. Patience is truly your secret ingredient for an amazing Pull Apart Bread. Allowing the dough to prove slowly and fully is essential for developing its optimal flavor and that irresistible, feathery texture. For this Apple Cinnamon Pull Apart Bread, a first prove of about 1.5 hours, or until the dough has noticeably doubled in size, is ideal before moving on to the assembly stage.

Side view on the brioche with cubes of apples

Just like preparing a beautifully swirled Babka, there are a few simple but crucial techniques to master when assembling a Pull Apart Bread to achieve that signature layered effect:

First, gently roll out your risen dough into a large, even rectangle. Aim for a thickness of about 1/4 inch (0.6 cm) to ensure even layers.
Next, generously spread a thin layer of softened butter over the entire surface of the rectangular dough, followed by an even distribution of your delicious apple cinnamon filling. Ensure coverage all the way to the edges.
Using a sharp knife or a pizza cutter, slice the dough vertically into 4 to 6 equal strips. The exact number can vary based on your dough’s size and the loaf pan you intend to use.
Carefully stack these dough strips on top of each other, aligning them as neatly as possible. Be mindful to keep the apple cinnamon filling securely within the layers. You will now have a tall, relatively thin vertical stack of layered dough.
From this long stack, cut horizontally into approximately 5 to 6 equal square cubes or smaller rectangular stacks. These individual stacks are what will form the “pull-apart” segments.
Prepare your baking vessel: either line a standard Loaf Pan with parchment paper (a highly recommended step to prevent sticking!) or grease it very thoroughly with butter.
Finally, arrange each little stack of dough into the prepared Loaf Pan. You can position them on their sides or facing upwards, slightly overlapping them if necessary, until the pan is snugly filled. This arrangement is key to the pull-apart effect.
To finish, brush the assembled pull apart bread with an egg wash (glaze), allow it to undergo a second prove until visibly risen, and then bake it to golden perfection.

Following these steps meticulously will ensure your Apple Cinnamon Pull Apart Bread bakes beautifully. For optimal results, use a Non-Stick Aluminium Loaf Pan like this one or this one. I cannot stress enough the importance of either lining your loaf pan with baking paper/parchment or greasing it exceptionally well with butter. The brown sugar in the filling and dough will caramelize into a wonderfully sticky, sweet sauce during baking, and a well-prepared pan will guarantee easy removal and prevent any dreaded sticking.

Expert Tips for Your Apple Cinnamon Pull Apart Bread

To ensure your Apple Cinnamon Pull Apart Bread turns out perfectly every time, consider these additional tips:

Choosing Apples: While any apple works, firmer varieties like Granny Smith (for a tart contrast), Honeycrisp, Fuji, or Gala are excellent choices as they hold their shape better when baked.
Don’t Over-Knead: Brioche dough benefits from gentle kneading. Too much can make it tough. Look for a smooth, elastic dough, but don’t obsess over it.
Proofing Environment: A warm, draft-free spot is ideal for dough to rise. If your kitchen is cool, a slightly warm (but turned off) oven or microwave can serve as a makeshift proofing box.
Glaze Variations: Beyond the simple egg wash, you could make a quick icing drizzle with powdered sugar and a splash of milk or apple cider to add an extra layer of sweetness and visual appeal once the bread has cooled.
Make Ahead: This bread can be assembled the night before. After the second prove, cover the pan tightly with greased plastic wrap and refrigerate overnight. In the morning, let it sit at room temperature for 30-60 minutes while your oven preheats, then bake as directed.
Storage: Store leftover bread at room temperature in an airtight container for up to 3 days. It’s also freezer-friendly; wrap individual slices or the whole loaf tightly and freeze for up to 2 months. Reheat gently in the oven or microwave.
Serving Suggestions: Enjoy a slice (or a pull-apart chunk!) warm with a dollop of whipped cream, a scoop of vanilla ice cream, or simply a hot cup of coffee or tea. It’s truly a versatile treat!

Explore More Delicious Bread Recipes

If you loved making this Apple Cinnamon Pull Apart Bread, you’ll surely enjoy these other delightful bread recipes from our collection:

Cinnamon Scrolls from Scratch
Easy Lemon Sweet Rolls
Chocolate Raspberry Swirl Buns
Red Bean Sweet Rolls
Rosemary Focaccia Bread
Chocolate Chip Brioche
Cinnamon Babka
Chocolate Brioche Bread
Cinnamon Roll Bread Loaf

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Recipe Card

Apple Cinnamon Pull-Apart Bread

5 from 11 votes

This Apple Cinnamon Pull Apart Bread is absolutely delicious and so easy to make. It is the perfect Fall Breakfast Recipe and can also be enjoyed as a snack or a dessert!

Servings:
10 slices

Author:
Sylvie

Prep Time
20 minutes

Cook Time
30 minutes

Proving Time
3 hours

Total Time
40 minutes

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Ingredients

Pull Apart Bread

180 ml (3/4 cup) Full Cream Milk
12 gr (1 1/2 teasp.) Instant Yeast Powder
50 gr (1/4 cup) Brown Sugar
400 gr (2 2/3 cups) Plain Flour
1 tbsp. Cinnamon Powder
1 pinch Salt
2 Eggs
60 ml (1/4 cup) Melted Butter

Apple Cinnamon Filling

1 Large Apple
1 tbsp. Brown Sugar
1 tbsp. Cinnamon Powder
20 gr. (1 tbsp) Butter at room temperature

Glaze

1 Egg
1 tbsp. Full Cream Milk

Instructions

Gently warm the Full Cream Milk until it’s lukewarm (see note 1). Stir in 1 tbsp of Brown Sugar and the Instant Yeast Powder, then set aside for 5-10 minutes until small bubbles appear on the surface, indicating the yeast is active.
In a large mixing bowl, combine the Plain Flour, the remaining Brown Sugar, Cinnamon Powder, and a pinch of Salt. Create a well in the center and add the Eggs, melted Butter, and the activated milk-yeast mixture.
Knead the dough by hand (see note 2) on a lightly floured surface for about 8-10 minutes, or until it becomes uniform, smooth, and elastic.
Transfer the dough to a clean, lightly floured bowl. Cover it securely with a clean tea towel or greased plastic wrap. Allow it to prove in a warm, draft-free place for 1.5 hours, or until the dough has impressively doubled in size.
While the dough is undergoing its first prove, prepare the delectable filling.
Peel and core the Large Apple, then cut it into small, uniform cubes. In a separate bowl, mix the apple cubes with 1 tbsp Brown Sugar and 1 tbsp Cinnamon Powder until evenly coated. Set this aromatic filling aside.
Once the dough has doubled, gently punch it down and roll it out on a lightly floured surface into a large rectangle, approximately 18×12 inches (45×30 cm). Evenly spread the room-temperature Butter over the entire surface of the dough, then scatter the prepared apple cinnamon filling generously on top.
Using a sharp knife or pizza cutter, cut the dough lengthwise into 4 to 6 equal vertical strips. Carefully stack these strips on top of each other, aligning the edges.
Now, slice the long stacked dough horizontally into 4 to 5 equal square-ish portions. For the signature pull-apart look, gently flip each small stack 90 degrees so the dough layers face upwards.
Arrange each stack of filled dough into a Loaf Pan that has been either lined with baking paper or thoroughly greased with butter. Ensure the stacks fit snugly to create a unified loaf.
To create the golden glaze, whisk together 1 Egg and 1 tbsp Full Cream Milk. Gently brush this mixture over the top of the assembled pull apart bread.
Allow the bread to undergo a second prove for another 1 to 1.5 hours in a warm spot. The bread should rise beautifully to the top edge of the Loaf Pan, indicating it’s ready for baking.
While the bread is completing its final prove, preheat your oven to 180°C/350°F.
Bake the pull apart bread for 25 to 30 minutes, or until it’s golden brown on top and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let it cool in the pan for at least 15-20 minutes before attempting to remove it and serve.

Notes

The milk needs to be slightly warm but not hot. If you place a finger in the milk, it shouldn’t burn but feel about the same temperature as your body (around 37°C/98°F).
You can also knead the dough efficiently in a stand mixer fitted with a dough hook attachment on medium speed until smooth and elastic.

Nutrition (per serving)