Caramel Apple Pull Apart Bread

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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 treat…a gooey, apple filled delight! This Caramel Apple Pull Apart Bread recipe might just be your new favorite quick bread recipe.

slices of caramel apple pull apart bread on a cutting board

Why you’ll love this caramel apple pull apart bread recipe:

  • No dough kneading or yeast dough necessary! 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.

Many times for sweet breads, the sugar and butter that bake in the layers of the bread create a caramel sauce.

ingredients for caramel apple pull apart bread

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 or rectangle. 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 the sugar mixture over biscuit. Spread apple pieces (I like Granny Smith apples best) 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 as you stack them. Brush remaining melted 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 aluminum foil and place on a large tin foil lined cookie sheet.
  • Bake covered for 50 min.
  • Uncover and bake another 20-30 minutes till the top is golden brown. Check the middle to make sure it is completely cooked. Pull up on one of the center biscuits to see if it is cooked inside.

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.

Storage Instructions

Store any leftovers in an airtight container at room temperature. This is best served warm.

caramel apple pull apart bread in a pan
caramel apple pull apart bread in a pan

Caramel Apple Pull Apart Bread

4.67 from 12 votes
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.
Servings 12
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients
 

For the bread:

  • 2 cans refrigerated biscuits (16.3 each)
  • 2 cups chopped apples (tart apples are best for this, about 4 medium apples)
  • 1 cup brown sugar 200 grams
  • 1 ½ teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cups caramel bits
  • 4 tablespoons salted butter melted

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons whole milk or heavy cream

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, cinnamon and nutmeg.
  • Press or roll out biscuits into large ovals about 5" wide.
  • 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 aluminum foil and place on rimmed baking sheet (ours sometimes drips off the side as it cooks so this will help keep your oven clean).
  • Bake covered for 50 min.
  • Uncover and bake another 20-30 minutes till the top is nice and browned. Check the middle to make sure it is completely cooked. To do this you can pull up in the center of the bread and check the interior dough and to ensure it is cooked. If it needs more time and is getting too brown, cover it with foil again. Ours took about 80-90 minutes total.
  • 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 drizzling consistency.
  • 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.
  • Store any leftovers in an airtight container at room temperature.

Notes

The calories shown are based on the loaf being cut into 12 pieces, with 1 serving being 1/12 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: 507kcal | Carbohydrates: 83g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 797mg | Potassium: 263mg | Fiber: 2g | Sugar: 45g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg
Course Bread
Cuisine American
Calories 507
Keyword apple breakfast, breakfast recipe, brunch recipe

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Maryann Powanda
2 years ago

Do you have any keto recipes ?

Janice Green
1 year ago

Would like to know if I make jiffy mix according to the package or just throw it in wthe all the other ingredients on the taco corn casserole going to make it soon for our company.