Last updated: November 6, 2026
This apple pull apart bread stacks soft, buttery yeast dough with cinnamon sugar and tender cooked apples, then bakes into a golden loaf you tear apart by hand.
Scroll down to the recipe card for the full ingredient list, or keep reading for every step, tip, and make-ahead trick.
What You Need to Make Apple Pull Apart Bread
Apple pull apart bread needs three things: a soft enriched dough, a quick cooked apple filling, and cinnamon sugar brushed between the layers. Everything comes from the pantry and the produce drawer, and nothing needs a trip to a specialty store.
The dough
The dough uses 3 cups of all-purpose flour, 1/4 cup of granulated sugar, one packet (2 1/4 teaspoons) of instant yeast, and 3/4 teaspoon of fine salt. Those dry ingredients meet 3/4 cup of whole milk warmed to 110°F, 1/4 cup of melted unsalted butter, and one large egg.
Whole milk and butter give the crumb a tender, pillowy texture that stays soft for a day or two. Keep an extra tablespoon or two of flour nearby for dusting the counter, not for kneading into the dough.
The apple filling
The filling starts with 2 large Granny Smith apples, about 1 pound total, peeled, cored, and cut into 1/4-inch pieces. They cook in 2 tablespoons of unsalted butter with 1/3 cup of packed light brown sugar, 1 teaspoon of ground cinnamon, and 1/8 teaspoon of salt.
A slurry of 2 teaspoons of cornstarch, 1 teaspoon of lemon juice, and 1 tablespoon of water thickens the juices. That one small step keeps the layers tender instead of soggy.
The layers and the glaze
Between the layers you brush 3 tablespoons of melted unsalted butter and sprinkle a mix of 1/4 cup granulated sugar and 2 teaspoons of cinnamon. The vanilla glaze on top is 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract, with up to 1 more tablespoon of milk if it needs thinning.
You also need a 9 by 5-inch loaf pan, nonstick spray, and parchment paper for a sling that lifts the loaf out cleanly.
How to Make Apple Pull Apart Bread Step by Step
Start the dough first, because it needs about an hour to rise while you make the filling. The whole process takes a little over three hours from first stir to first bite, and most of that time is hands-off.
Mix and knead the dough
Whisk the flour, sugar, yeast, and salt together in the bowl of a stand mixer, then add the warm milk, melted butter, and egg. Mix with the dough hook on low until a shaggy dough forms.
Knead on medium-low for 6 to 8 minutes, until the dough is smooth and slightly tacky but not sticky. If you are kneading by hand on a lightly floured counter, plan on about 10 minutes.
Let the dough rise
Shape the dough into a ball and place it in a lightly greased bowl, then cover it with a towel or plastic wrap. Set it in a warm spot for about 1 hour, until it has doubled in size.
A turned-off oven with the light on works well in a cool kitchen. The dough is ready when a fingertip pressed into it leaves a dent that springs back slowly.
Cook the apple filling
While the dough rises, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and salt, then cook for about 5 minutes, stirring often, until the apples are just tender.
Stir the cornstarch, lemon juice, and water together in a small cup, pour it into the skillet, and cook for 1 more minute until the juices turn thick and glossy. Spread the filling on a plate and let it cool completely, about 20 minutes, because warm filling will melt the butter and tear the dough.
Roll, layer, and cut
Grease the loaf pan and line it with a strip of parchment that hangs over the two long sides. Punch down the risen dough, turn it onto a lightly floured counter, and roll it into a 12 by 18-inch rectangle.
Brush the dough with the 3 tablespoons of melted butter and sprinkle the cinnamon sugar evenly over the top. Spread the cooled apples over the dough, press them down lightly, and cut the rectangle with a pizza cutter into six strips, each 12 inches long and 3 inches wide.
Stack the six strips on top of one another, then cut the stack crosswise into six equal pieces about 2 inches wide. Stand the pieces upright in the pan, side by side along the length of the pan like slices of bread, with the layered edges facing the ends of the pan.
Rise again and bake
Cover the pan loosely and let the loaf rise for about 40 minutes, until it looks puffy and fills the pan. Heat the oven to 350°F with a rack in the middle during the last 15 minutes of that rise.
Bake for 40 to 45 minutes, until the top is deep golden brown and the center of the loaf reads 190°F on an instant-read thermometer. If the top browns before the 25-minute mark, tent it loosely with foil for the rest of the bake.
Glaze and serve
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment. Whisk the powdered sugar, milk, and vanilla until smooth and drizzle the glaze over the warm bread.
Serve it right away, while the layers are still soft and the apples are warm, and let everyone pull off their own piece.
Tips for the Best Apple Pull Apart Bread
The best apple pull apart bread comes down to four details: the right apples, a dough that is not too dry, a cool filling, and a loaf that bakes all the way through. Get those right and the loaf pulls apart in soft, buttery layers every time.
Choose firm, tart apples
Granny Smith apples hold their shape and balance the sweet brown sugar and glaze. Honeycrisp, Braeburn, and Pink Lady also work, and a mix of two kinds gives a more interesting bite.
Avoid soft varieties like McIntosh, which turn to mush when cooked. Dice the apples small, about 1/4 inch, so they spread flat and the strips stack neatly.
Keep the dough soft
A slightly tacky dough makes the softest bread. If it sticks to the bowl in a thick film after a few minutes of kneading, add flour one tablespoon at a time, but stop as soon as it pulls away from the sides.
Too much flour makes the loaf dense and bready instead of fluffy. Dust the counter lightly and use a bench scraper to lift the dough when it clings.
Cool the filling and check the center
Always let the apples cool before spreading them, since warm filling softens the dough and makes the strips hard to cut cleanly. A sharp pizza cutter or a long chef’s knife gives the neatest edges.
Because the loaf is tall and layered, the center bakes last. Trust the thermometer reading of 190°F over color alone, and tent with foil if the top is getting too dark.
Apple Pull Apart Bread Variations and Substitutions
You can change the flavors of apple pull apart bread without changing the method. Each idea below is a swap or an add-in, and the recipe card leaves them out, so treat them as optional.
Add caramel or cream cheese
Drizzle 2 to 3 tablespoons of warm caramel sauce over the finished loaf along with the glaze for a caramel apple version. For a cream cheese twist, swap the vanilla glaze for 4 ounces of softened cream cheese beaten with 1 cup of powdered sugar and 2 tablespoons of milk.
Add nuts, raisins, or spice
Scatter 1/3 cup of chopped pecans or walnuts over the apples before cutting the strips for a little crunch. Golden raisins soaked in warm water for 10 minutes and drained add chewy sweetness.
A pinch of nutmeg or cardamom in the cinnamon sugar adds a bakery-style warmth. Keep any extra spice to 1/4 teaspoon so the apples still lead.
Use active dry yeast or a shortcut
Active dry yeast works in the same amount, but stir it into the warm milk and let it sit for 5 to 10 minutes until foamy before adding it to the flour. If you are short on time, canned refrigerated biscuit dough can stand in for the homemade dough, though the texture will be less tender and the bake time will follow the package instead of this recipe.
How to Store, Freeze, and Make Ahead Apple Pull Apart Bread
Leftover apple pull apart bread keeps for 2 days at room temperature, loosely covered or in an airtight container. For longer storage, refrigerate it in an airtight container for up to 4 days.
Freeze it
For the best texture, freeze the loaf unglazed. Wrap the cooled bread tightly in plastic wrap and then foil, and freeze it for up to 2 months.
Thaw it overnight in the refrigerator, then warm it before serving and add the glaze fresh.
Reheat it
Warm a single piece in the microwave for 15 to 20 seconds, or wrap larger portions in foil and heat at 300°F for about 10 minutes. The layers soften and the cinnamon sugar turns gooey again.
Make it ahead
You can shape the loaf, cover the pan tightly, and refrigerate it for up to 12 hours instead of doing the second rise on the counter. Let the pan sit at room temperature while the oven heats, then bake for 45 to 50 minutes, using the same 190°F center reading to confirm it is done.
The Story Behind Pull Apart Bread
Pull apart bread belongs to a long tradition of sweet, enriched yeast breads that people tear and share rather than slice. Folded and layered doughs show up in kitchens around the world, from cinnamon-laced brioche loaves to stuffed rolls baked in a single pan.
In American home baking, pull apart loaves grew popular as party and holiday breads because they bake in one pan and feed a crowd. Nobody can point to a single inventor, and cooks have been filling them with cinnamon sugar, garlic butter, cheese, and fruit for decades.
Apple is a natural filling for fall. It is affordable, easy to find, and tastes like the cinnamon-spiced pie filling most of us grew up with, only inside a soft loaf you can eat with your hands.
Ready to bake? Use the recipe card below for the exact amounts and steps.
Apple Pull Apart Bread
Soft, buttery yeast dough is layered with cinnamon sugar and tender cooked apples, baked until golden, and finished with a simple vanilla glaze.
Ingredients
- 3 cups all-purpose flour, plus 1 to 2 tablespoons for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 3/4 teaspoon fine salt
- 3/4 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 2 large Granny Smith apples (about 1 pound), peeled, cored, and cut into 1/4-inch pieces
- 2 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon water
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk, plus up to 1 tablespoon more if needed
- 1/2 teaspoon vanilla extract
Instructions
- Whisk the flour, 1/4 cup granulated sugar, instant yeast, and 3/4 teaspoon salt together in the bowl of a stand mixer. Add the warm milk, 1/4 cup melted butter, and egg, then mix with the dough hook on low until a shaggy dough forms.
- Knead on medium-low for 6 to 8 minutes until the dough is smooth and slightly tacky. If kneading by hand, knead on a lightly floured counter for about 10 minutes.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour until doubled in size.
- While the dough rises, melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, brown sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt, and cook for about 5 minutes, stirring often, until just tender.
- Stir the cornstarch, lemon juice, and water together, add to the skillet, and cook for 1 more minute until thick and glossy. Spread the filling on a plate and cool completely, about 20 minutes.
- Grease a 9 by 5-inch loaf pan and line it with parchment that hangs over the two long sides.
- Punch down the risen dough, turn it onto a lightly floured counter, and roll it into a 12 by 18-inch rectangle.
- Brush the dough with 3 tablespoons melted butter. Mix 1/4 cup granulated sugar with 2 teaspoons cinnamon and sprinkle it evenly over the dough.
- Spread the cooled apples over the dough and press down lightly. Cut the rectangle into six strips, each 12 inches long and 3 inches wide.
- Stack the six strips on top of one another, then cut the stack crosswise into six equal pieces about 2 inches wide.
- Stand the pieces upright in the pan side by side along its length, with the layered edges facing the ends of the pan.
- Cover loosely and let rise for about 40 minutes until puffy and filling the pan. During the last 15 minutes, heat the oven to 350°F with a rack in the middle.
- Bake for 40 to 45 minutes until deep golden brown and the center reads 190°F. Tent with foil if the top browns before 25 minutes.
- Cool in the pan for 15 minutes, then lift the loaf out using the parchment.
- Whisk the powdered sugar, 2 tablespoons milk, and vanilla until smooth, adding up to 1 more tablespoon milk if needed. Drizzle over the warm bread and serve.
Notes
Storage: Keep covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 4 days.
Freezing: Freeze unglazed, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator and glaze fresh.
Reheating: Microwave a single piece for 15 to 20 seconds, or wrap larger portions in foil and heat at 300°F for about 10 minutes.
Make ahead: Shape the loaf in the pan, cover tightly, and refrigerate for up to 12 hours instead of the second rise. Let it sit at room temperature while the oven heats, then bake for 45 to 50 minutes until the center reads 190°F.
Active dry yeast: Use the same amount, stirred into the warm milk for 5 to 10 minutes until foamy before adding to the flour.
Apples: Granny Smith, Honeycrisp, Braeburn, and Pink Lady all work. Avoid soft apples like McIntosh.
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 375Total Fat: 12gSaturated Fat: 7gSodium: 220mgCarbohydrates: 63gFiber: 2gSugar: 34gProtein: 5g
Apple Pull Apart Bread FAQs
What are the best apples for apple pull apart bread?
Firm, tart apples like Granny Smith hold their shape and balance the sugar, so they are the top choice. Honeycrisp, Braeburn, and Pink Lady also work well.
Skip soft apples such as McIntosh, which break down into applesauce.
Can I make apple pull apart bread ahead of time?
Yes. Shape the loaf in the pan, cover it tightly, and refrigerate it for up to 12 hours.
Let it sit at room temperature while the oven heats, then bake for 45 to 50 minutes.
How do I store leftover apple pull apart bread?
Keep it covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze it unglazed for up to 2 months.
Reheat single pieces in the microwave for 15 to 20 seconds.
Why is the middle of my loaf doughy?
A doughy center usually means the loaf needs more time in the oven. Bake until the center reads 190°F, and tent the top with foil if it browns too quickly.
Can I knead the dough by hand?
Yes. Knead on a lightly floured counter for about 10 minutes, until the dough is smooth and slightly tacky.
Use a bench scraper to lift it if it sticks.
Can I use active dry yeast instead of instant?
Yes, use the same amount. Stir it into the warm milk for 5 to 10 minutes until foamy, then add it to the flour with the butter and egg.
Why This Apple Pull Apart Bread Recipe Works
The dough is enriched with milk, butter, an egg, and a little sugar, and it is kneaded until smooth and slightly tacky. That gives the loaf a soft, tender crumb that tears into neat layers instead of crumbling.
The apples are cooked briefly before they go into the loaf, then thickened with cornstarch and cooled completely. This keeps the filling from leaking juice into the dough, so each layer bakes up tender instead of wet.
Rolling the dough thin and stacking the strips builds the layers, and a second rise lets the loaf fill the pan. Baking at 350°F until the center reaches 190°F cooks the middle through while the cinnamon sugar and butter turn gooey between the layers.
Make Apple Pull Apart Bread Tonight
Apple pull apart bread turns a bag of apples and a few pantry staples into a warm, cinnamon-scented loaf that disappears fast. The steps are simple, most of the time is hands-off, and the recipe card above keeps every amount in one place.
Pick up a couple of Granny Smith apples, start the dough, and pull the first warm piece off the pan.
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