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!
Course Bread, Breakfast, Dessert
Cuisine Dessert
Keyword Easy Brunch Recipes, Fall Brunch Recipes, Fall Dessert Recipes
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Dough Thawing 8 hourshours
Servings 4servings
Author Stephanie Simmons
Ingredients
For the Bread
12Rhodes Thaw, Rise, & Bake Rolls(this is 1/3 of one bag)
6tbspsalted butter, softened
1/2cupbrown sugar, packed
1TBSPcinnamon
1/4tspnutmeg
pinchground cloves
1largeapple, thinly slicedI like honeycrisp or golden delicious
1batchsalted caramel sauceRecipe linked below
For the Buttery Maple Glaze
2TBSPsalted butter, melted
1TBSPmaple syrup
1/2cuppowdered sugar
1tspvanilla extract
pinchsalt
pinchcinnamon
Instructions
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.