10.17.2014

Pull Apart Cinnamon Apple Loaf

apple cinnamon loaf | 27th and Olive

If you have been following me on Instagram, you will know that I have a place in my heart for a good loaf of bread, especially of the cinnamon persuasion. A few short weeks ago Olive and I went on an apple picking adventure, and ever since our kitchen has delightfully smelled of apples and cinnamon. Not a bad problem to have, in my opinion! 

We are in full swing of continuing to celebrate all that is fall. Our kitchen has been full of apple pies, apple-squash soup, apple tarts, candy apples – you name it. Discovering the simple pleasures this amazing ingredient adds has been heavenly. This past week I decided to make an apple cinnamon pull apart loaf. It was so funny watching Olive slowly pull a piece from the whole loaf. She would look at me as if saying “you are going to let me eat this whole thing?“, and then she would run away before I could even answer.

No sharing. Not this loaf!

I was so looking forward to enjoying a piece over breakfast the next day, however it didn’t make it past the mid-afternoon snack. I think we have to re-test this recipe on the weekend, you know, for good measure!

 NOTE: we had full intentions of glazing this loaf, but we weren’t quick enough! 

apple cinnamon loaf | 27th and Olive

apple cinnamon loaf | 27th and Olive

apple cinnamon loaf | 27th and Olive

apple cinnamon loaf | 27th and Olive

Pull Apart Apple Cinnamon Loaf
Serves 8
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Prep Time
30 min
Cook Time
50 min
Total Time
4 hr
Prep Time
30 min
Cook Time
50 min
Total Time
4 hr
Ingredients
  1. FILLING
  2. 2 tablespoons unsalted butter
  3. 1/2 cup packed brown sugar
  4. 1 tablespoon ground cinnamon
  5. 1/2 teaspoon vanilla extract
  6. 3 medium apples (about 2 cups), peeled, cored, and thinly sliced
  7. 1/2 cup pecans or walnuts, chopped (optional)
  8.  
  9. DOUGH
  10. 4 tablespoons unsalted butter, melted
  11. 1/3 cup lukewarm milk
  12. 1/4 cup lukewarm water
  13. 2 large eggs
  14. 1 teaspoon vanilla extract
  15. 3 1/4 cups All-Purpose Flour, divided
  16. 1/4 cup sugar
  17. 1/2 teaspoon salt
  18. 2 1/4 teaspoons instant yeast
  19.  
  20. GLAZE
  21. 1 cup powdered sugar
  22. 1 tablespoon milk
Instructions
  1. Whisk together the butter, milk, water, eggs, and vanilla extract. This will make up the wet ingreidents.
  2. In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, salt, and yeast (dry ingredients). Add the wet ingredients. Knead the mixture until the dough is smooth. The dough will be quite soft. My dough was still very wet, so I added another 1/4 of flour, 2 tablespoons at a time, until I achieved the soft, elastic texture.
  3. Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size (approximately 1 hour)
  4. Grease a 9" x 5" loaf pan.
  5. Gently deflate the dough and turn it out onto a lightly greased surface. Roll the dough into a 12" x 20" rectangle.
  6. Stir the vanilla into the melted butter. Spread the butter mixture over the entire top on the dough (use a pastry brush to get the butter evenly spread over the surface of the dough).
  7. Combine the brown sugar and cinnamon. Stir until all the clumps are combined.
  8. Sprinkle the brown sugar mixture over the dough using your hand to spread it evenly over the butter.
  9. Cut the dough crosswise into six 3 1/2" x 12" strips, then cut the strips into thirds. Layer the dough and apple slices (about 4-5 layers per stack).
  10. Turn the stacks on edge, and place them in the loaf pan one in front of the other until the pan is full. Sprinkle nuts (if using) and any remaining apples over the dough.
  11. Cover the pan with a towel and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size (do not over rise). While the loaf is rising, preheat the oven to 350°F.
  12. Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
  13. While cooling, mix the glaze ingredients together in a small bowl. Add more milk if necessary to get desired consistency.
  14. While still slightly warm, spoon the glaze over the top of the bread.
27th and Olive http://www.27thandolive.com/
apple cinnamon loaf | 27th and Olive
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8 responses to “Pull Apart Cinnamon Apple Loaf”

  1. Stacy! This looks gorgeous. I saw it on your instagram feed and knew it would be my next baking endeavor. Can’t wait to make it tonight!

  2. This looks amazing, and your pictures are always stunning!

  3. Jessica Smolinski says:

    I just made this and it turned out amazing! I plan on making it again for Thanksgiving 🙂

  4. Kelly says:

    Looks amazing! I’m wondering if the dough could be made the day before or if sitting that long would be bad? Thank you!

    • Stacy says:

      I’m not a total expert on bread, but you don’t want it to over-rise… I think you have to do it all in one shot… Although I do know that if you put the dough in the refrigerator, the rise will be slowed down.. Might be an option!

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