Caramel Apple Pull Apart Bread

Gooey apples, cinnamon and caramel in every bite! This easy Caramel Apple Pull Apart Bread uses a quick biscuit dough for a tender flaky loaf.

As much as we love working with yeast and making soft, homemade bread dough, sometimes we need something quick and easy. Store bought refrigerated pizza doughs, cinnamon rolls, crescent rolls and biscuits fit “quick and easy” like a charm.

We’ve taken an every day tube of refrigerated biscuit dough and turned it into a sweet, gooey, apple filled delight! Caramel Apple Pull Apart Bread might just be your new favorite quick bread recipe.

Why you’ll love this recipe:

• No dough kneading! Uses two cans of refrigerated biscuits.
• No need to cook the apples in advance.
• Caramel bits, apples and sweet glaze in every bite.
• 20 minute prep and bakes in about an hour.
• Kids love it!

What is pull apart bread?

Pull apart bread is any bread with natural cuts or sections that make it easy to “tear and share”. It can be a monkey bread, a loaf of garlic bread with bite-size cuts, a bubble bread or a loaf of bread that you tear flat thin slices from.

How to Make Pull Apart Bread

Start by lining a 9×5″ loaf pan with parchment paper then spray it with cooking spray. This helps the bread come out easily.

Refrigerated biscuits are the key to this recipe. To make pull apart bread, press each biscuit flat into an oval. How large? Think about your loaf pan, and what would fit width and height wise in there. Then roll them about that big.

• Brush butter onto one side of rolled biscuit, then spread a tablespoon of sugar over biscuit. Spread apple pieces over sugar. Place some caramel bits with the apples.
• Put a rolled out biscuit on top of apple topped biscuit. Repeat the sugar, apple and caramel layer. Put another biscuit on top. Carefully transfer the three layered biscuit into the bread pan, standing it up at one end. Brush butter over the end.
• Repeat process until all biscuits have been used. You may need to push them tight together in the pan. Brush remaining butter over top of the biscuits.

If you have any leftover caramel bits or apples, sprinkle them on the top of the loaf.

• Cover with tinfoil and place on a large tin foil lined cookie sheet.
• Bake covered for 45 min. When it has baked for 30 minutes check for doneness, if it still needs time, recover with foil and bake the remaining 15 minutes.
• Uncover and bake another 15 minutes till the top is nice and browned. Check the middle to make sure it is completely cooked. You may need to bake an additional 10-15 minutes.

How to Serve Pull Apart Bread

This pull apart bread will come apart very easily. You can serve the bread with two forks, one to pull on a slice of bread and another to put a piece on your plate.

This bread is fantastic to eat just as is, but is also good with a scoop of ice cream on top.

Print Pin

Caramel Apple Pull Apart Bread

Gooey apples, cinnamon and caramel in every bite! This easy Caramel Apple Pull Apart Bread uses a quick biscuit dough for a tender flaky loaf.

Course Bread

Cuisine American

Keyword apple breakfast, breakfast recipe, brunch recipe

Prep Time 20 minutes

Cook Time 1 hour

Servings 10

Calories 653kcal

Author Julie Clark

Ingredients

For the bread:

• 2 cans refrigerated biscuits (16.3 each)
• 2 cups chopped apples (tart apples are best for this)
• 1 cup brown sugar
• 1 ½ teaspoon apple pie spice
• 1 ½ cups caramel bits
• 4 tablespoons salted butter melted

For the glaze:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-3 tablespoons milk

Instructions

• Preheat oven to 350° Fahrenheit. Line a 9×5" bread pan with parchment paper and spray with nonstick spray.
• In a small bowl mix brown sugar and apple pie spice.
• Roll out biscuits into large ovals.
• Brush butter onto one side of biscuit, then spread a tablespoon of sugar over biscuit. Spread apple pieces over sugar. Place some caramel bits with the apples.
• Put a rolled out biscuit on top of apple topped biscuit. Repeat the sugar, apple and caramel layer. Put another biscuit on top. Carefully transfer the three layered biscuit into the bread pan, standing it up at one end. Brush butter over the end.
• Repeat process until all biscuits have been used. You may need to push them tight together in the pan. Brush remaining butter over top of the biscuits.
• Spread any remaining sugar, apple pieces and caramel bits around the top.
• Cover with tinfoil and place on a large tin foil lined cookie sheet.
• Bake covered for 45 min. When it has baked for 30 minutes check for doneness, if it still needs time, recover with foil and bake the remaining 15 minutes.
• Uncover and bake another 15 minutes till the top is nice and browned. Check the middle to make sure it is completely cooked. You may need to bake an additional 10-15 minutes.
• In a small bowl mix up the icing. Mix powdered sugar and vanilla, gradually add one tablespoon of milk at a time just till it is spreadable.
• Remove bread from oven and let cool 10 minutes in the pan. Remove from pan onto a wire rack to finish cooling. Spoon icing across the top.
• Serve warm.

Notes

The calories shown are based on the loaf being cut into 10 pieces, with 1 serving being 1/10 of the bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 653kcal | Carbohydrates: 109g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 989mg | Potassium: 335mg | Fiber: 2g | Sugar: 62g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg

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