CARAMEL APPLE PULL-APART BREAD
CARAMEL APPLE BREAD. Warning, once you dive in, you won’t want to come out.
Imagine if monkey bread and apple pie fell in love—this is their golden, caramel-drizzled love child. Layers of tender biscuit dough, cinnamon-spiced apples, and ribbons of homemade caramel come together in a rustic, crowd-pleasing centerpiece. Each pull reveals soft, buttery bread and gooey cinnamon coated apples that taste like the heart of autumn. For ease, you can always swap in a high-quality store-bought caramel, but the homemade drizzle truly makes it unforgettable.
Side note: For a tidier but equally delicious variation, tuck the apple filling into each dough ball before baking. The recipe otherwise remains the same.
CARAMEL APPLE PULL-APART BREAD
This ooey gooey caramel apple pull apart bread is the perfect way to celebrate apple season and, well, fall in general.
Ingredients
Instructions
- Preheat your oven to 350º .
- Line your loaf pan with parchment paper that comes up roughly an inch higher than the side of your pan on either side (this will help you to pull your final loaf out. Then, generously grease your lined loaf pan.
- In a saucepan over medium heat, cook the diced apples with lemon juice, cinnamon, nutmeg, and 1/3 cup of the brown sugar. Stir frequently until softened and syrupy, about 4 minutes. Set aside.
- Separate the biscuit dough and cut each round into quarters. Roll each piece into a ball using floured hands.
- In a mixing bowl, toss the dough balls in melted butter, then coat with the remaining brown sugar.
- Make a single layer of dough balls along the bottom of your loaf pan.
- Top it with 1/2 of your cooked apple mixture.
- Liberally drizzle caramel over it.
- Repeat this process. Dough balls. The rest of your apple mixture. Caramel. And then top with your remaining dough balls.
- Bake until your dough is golden brown and the center is fully cooked, about 1 hour. Check the top at about 35 minutes to make sure it's not browning too fast. If it is cover loosely with foil for the rest of the time.
- Let cool in the pan for a minimum of 15 minutes to let everything congeal a bit, then carefully lift out using parchment paper overhang. Transfer onto a serving plate. Drizzle with lots of warm caramel sauce and serve immediately.
