Meet the only fall treat you need to bake this month! Caramel Apple Pull Apart Bread is made with layers of pillowy soft bread, butter, brown sugar, cinnamon, apple slices, and salted caramel sauce. Top it off with a quick buttery maple glaze, and devour while it’s still warm from the oven – fall heaven!
This post is sponsored by our friends at Rhodes Bake-N-Serv! All opinions are my own.
This recipe may sound like a lot, but it’s superrr easy to make, thanks to the help from some of our favorite pre-made bread dough from Rhodes! Let’s walk through the recipe!
First, thaw your dough according to the package directions – I like doing it in the fridge overnight. You only need about 1/3 of the bag – so save the rest for another recipe (like these Cheesy Garlic Herb Pull-Apart Rolls!) Flatten each roll out in your hands, then spread some butter on each one, sprinkle with a generous amount of the brown sugar and cinnamon mixture, add two apple slices, and drizzle with salted caramel sauce!
I love using my 10-minute Homemade Salted Caramel Sauce here, but you can use store bought in a pinch.
After completing each one of these dough layer pieces, add it to a pan that’s been lined with parchment paper – this makes it really easy to lift the loaf out when it’s done baking, for easy serving!
Sprinkle on the remaining brown sugar and cinnamon mixture, and give it another little drizzle of caramel sauce. You can neverrrr have too much salted caramel during the fall months!
Bake the loaf until golden brown – look at that gorgeous color! It’s nice and crisp at the top, but still has that perfect baked but still a little soft and pillowy and dough on the inside texture. If you can wait a few minutes before diving in, this pairs SO well with my Buttery Maple Glaze!
All you need is butter, maple syrup, powdered sugar, and a splash of vanilla. Melt the butter and mix everything together, and then drizzle that over the top of this gorgeous loaf!
If you’re super obsessed with salted caramel sauce, as I clearly am, you can even drizzle a little more onto each slice! Just promise that you’ll dive into this while it’s still nice and warm from the oven! It’s sheer fall perfection.
Happy baking, and happy fall!!
Did you make this recipe? Snap a photo!
Caramel Apple Pull Apart Bread
For the Bread
- 12 Rhodes Thaw, Rise, & Bake Rolls (this is 1/3 of one bag)
- 6 tbsp salted butter, softened
- 1/2 cup brown sugar, packed
- 1 TBSP cinnamon
- 1/4 tsp nutmeg
- pinch ground cloves
- 1 large apple, thinly sliced I like honeycrisp or golden delicious
- 1 batch salted caramel sauce Recipe linked below
For the Buttery Maple Glaze
- 2 TBSP salted butter, melted
- 1 TBSP maple syrup
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- pinch salt
- pinch cinnamon
- Prep: Thaw the rolls according to package directions, and make sure to let them rise on the counter for 1-2 hours before using. (I usually opt for 2 hours). Line a loaf pan with parchment paper, spraying any parts of the pan that aren't covered with nonstick spray. Make my 10-minute Homemade Salted Caramel Sauce, if not using store bought. Stir together the brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Preheat your oven to 350 degrees F.
- Assemble the Pull Apart Bread: Flatten each thawed dough roll using your hands. Spread a little of the softened butter onto each one, then add a generous sprinkle of the brown sugar and cinnamon mixture, then add two of the apple slices. Drizzle a bit of salted caramel sauce over this and then place it upright in the pan. Repeat with the remaining pieces. It'll be messy and imperfect - that's normal! Sprinkle any leftover brown sugar and cinnamon mixture over the top of the loaf (you shouldn't have much left). Add one last drizzle of caramel sauce over the top, too.
- Bake: Bake for 45 to 52 minutes. Mine took the whole 52 minutes. The loaf will be a deep golden brown, and if you use a knife to gently pull apart two of the pieces in the center, you should be able to tell if it's still dough or if it's baked.
- Make the Glaze: Whisk together all glaze ingredients.
- Serve + Store: Let the pull apart loaf cool in the pan for 10-15 minutes, then lift it out by the parchment paper. Pour the glaze on top, and enjoy warm! You can serve with more salted caramel sauce, too. This is best fresh, but leftovers can be stored in the fridge in an airtight container for 2-3 days, and gently reheated in the microwave.
Order my new book: