Hands On Time30 MinsTotal Time1 Hour 20 Mins
Yield: 1 loaf
For a special breakfast that’s sure to impress, this easy Cinnamon Apple Pull-Apart Bread is a must. Not only is it a looker, but every fluffy crevice and golden fold of this loaf is smattered with irresistibly buttery, apple and cinnamon-brown sugar goodness. Using canned biscuits keeps this pull-apart bread recipe simple enough for bakers of all skill levels; however, it’s what you bring to the convenience dough product that yields a treat that tastes completely homemade. If you find that your melted butter begins to re-solidify slightly after you’ve stirred in the vanilla extract, no worries—just pop it back into the microwave for a few seconds and proceed with brushing the biscuit dough rounds. When arranging the stacks of dough into your pan, keep in mind that the dough will need space to rise and expand a bit as it bakes. A tangy cream cheese drizzle over the warm cinnamon-apple bread is certainly a welcome finishing touch, but it’s not essential if you’d rather dig in immediately.
- Baking spray
- 1/3cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2(16.3-ounce) cans Pillsbury Grands Flaky Layers biscuits
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2medium Granny Smith apples, peeled and cored (about 2 cups chopped)
- 2 tablespoons honey
Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar, sifted
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 pinch kosher salt
How to Make It
Preheat oven to 350°. Spray a 9- x 5-inch loaf pan with baking spray; set aside.
Whisk together the brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
Cut each biscuit in half horizontally; press each piece out slightly into a thinner, ovular round. Whisk the vanilla into the melted butter. Brush both sides of each dough piece with the butter mixture, then dredge each side with the brown sugar mixture, shaking excess back into the bowl.
Chop the apples into very small pieces. In a large bowl, combine the apple pieces, honey, any remaining brown sugar mixture, and any remaining butter mixture; stir well to combine.
Spoon about 1 tablespoon of apple mixture onto 1 dough round; place another dough round on top of the apple mixture pressing gently. Spoon another tablespoon of apple mixture onto this biscuit. Repeat layering of apple mixture and biscuits until you’ve created a stack of 4 biscuits, ending with spooning apple mixture on top. Repeat to create 5 more (4-layer stacks). Turning each stack on it’s side transfer the stacks to the prepared loaf pan, arranging the stacks so that the sides of each touch one another and fill the pan. Make sure to arrange the stacks so that filling-topped biscuit layers are not directly lining the ends of the pan.
Loosely cover the pan with aluminum foil and bake at 350° for 40 minutes; remove the foil and continue baking until golden brown and cooked through, another 10 minutes. Allow the bread to cool slightly before removing from pan. Drizzle with cream cheese glaze, if desired.
To make the glaze, combine the cream cheese and powdered sugar in a medium bowl; beat with an electric mixer until smooth. Beat in the milk, vanilla extract, and salt until combined and smooth. Spoon the glaze over the bread before serving.
Note: The reason we call for using 1 1/2 cans of biscuit dough, rather than using both cans in entirety or stopping at a single can, is in the interest of fully filling out the pan for the best loaf of pull-apart bread possible. However, be aware that this will leave you with 4 extra biscuits to bake off as a buttery snack or seal in a plastic zip-top bag and refrigerate for later use.
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