Apple Cinnamon Pull-Apart Bread

This homemade brioche loaf bread, similar to monkey bread, delivers the same aromas and flavors of fall. After all, what could be better than breakfast pull-apart bread made with buttery brioche, stuffed with cinnamon-spiced apples, and drizzled with a sweet glaze? Ummm, can't think of anything! This apple cinnamon pull-apart bread may take a little time to make but it is well worth the effort.

What is brioche bread?

Brioche is of French origin and is classified as sweet bread. It is a rich bread, somewhere between a pastry and a bread, that contains a high quantity of butter and eggs. It is a beautiful yellow bread that is soft and fluffy on the inside with a touch of sweetness and golden on the outside. Its high-fat content is what makes this decadent bread so delicious.

How to Store

This apple cinnamon pull-apart bread will stay fresh for 2-3 days on the counter and about one week in the refrigerator. It can also be frozen, tightly covered, for up to three months.

Ingredients

Flour - The best flour to use for this brioche recipe is all-purpose flour. The bread will be fluffier, rise higher, and have a softer texture than with bread flour. However, note that you can use bread flour but your bread will be denser.

Rapid Rise Yeast - I used rapid rise yeast in order to shorten the prep time. It rests for 10 minutes then rises for 2-3 hours instead of the standard two rises. You can use regular active yeast but it will increase the total time by several hours.

Butter - is the key to a rich, buttery bread. Minerva Dairy with their creamy 85% butterfat butter makes this bread indescribably delicious. Use the best, highest quality butter for the best results. Click on Minerva Dairy to find more about their butter and product line.

Eggs - are another important component of rich brioche bread. Do not skimp or overdo on the egg front. Use the 2 large eggs and 1 egg yolk for the best results. Too many eggs will make the bread too dry while too little will make the bread tacky. Make sure the eggs are room temperature so they incorporate better into the dough

Sugar - Since brioche is a close cousin to croissants and danishes, a slight amount of sugar is added to the dough. The quantity can vary depending on your taste but some sugar is recommended. I like my brioche with a nice touch of sweetness, hence the ¼ cup. Use 2 Tablespoons if you want it less sweet.

Apples - I love to use Honey Crisp apples for their crispness and ability to hold their shape during baking. You can also opt for Granny Smith, Fuji, or Pink Lady. Stay away from soft apples such as Red Delicious that will tend to disintegrate under the heat.

Vanilla Extract - added to enhance flavors.

Tips for Making Brioche Loaf Bread

• First and foremost, this brioche bread is best made with an electric stand mixer. The dough is kneaded for at least 20 minutes due to the high butter content. I would not advise doing it by hand.
• Measure flour correctly to ensure the correct amount is added. Scoop the flour into a measuring cup and level off with the back of a knife.
• When heating the milk-butter mixture, make sure to use an instant-read thermometer. The temperature should be between 125-130 degrees so as not to kill the yeast.
• The dough will appear very wet and sticky when first kneading. Continue to knead until the dough comes together and flaps against the side of the bowl, anywhere from 20 minutes to 30 minutes. It will be soft and pliable and slightly tacky (not sticky). If it sticks to your fingers, add a little more flour and mix well. Don't worry, this dough can not be overworked!
• When making the stacks of apple-covered dough, pile loosely. Do not push them together.
• Make this load in a 9x5-inch loaf pan to allow enough room for the dough to rise and not overflow the pan.
• Let this pull-apart bread cool for at least 45 minutes before slicing. As it cools it will continue to cook and settle.

How to Make Pull-Apart Bread

Preparing dough

1. Add milk to butter in a microwave-safe bowl and heat in microwave until it reaches a temperature between 125-130 degrees. If it overheats, wait until it cools to the proper temperature to add to avoid killing yeast.
2. Mix dry ingredients, flour, sugar, yeast and salt, in a large mixing bowl.
3. Add warm butter mixture to dry ingredients and stir.
4. Add eggs, egg yolk and vanilla extract to dough.
5. Stir.
6. Knead dough for about 20 minutes or until it has become soft and pliable. It will be slightly tacky but will not stick to fingers. If the dough is still too liquidy, add a little more flour, up to ¼ cup, and need for another 5-10 minutes.

How to Fill with Cinnamon Apples

7. Let dough rest, covered, for 10 minutes.
8. Place dough on floured surface and flatten slightly.

9. Roll dough into an 8" x 18" rectangle then spread butter over surface.

10. Mix chopped apples with cinnamon, nutneg, and brown sugar and spread on buttered dough.

How to Assemble Pull-Apart Bread

11. Using a pizza cutter, cut down the center of the rectangle lengthwise.

12. Cut the dough into 6 strips. You will now have 12 smaller rectangles.

13. Stack 6 rectangles on top of one another. Repeat with the other 6 pieces in another stack. They should be lightly stacked and not pressed together.

14. Cut both of the stacks of 6 in half.

15. Take each stack and place against one another in bottom of prepared loaf pan. Cover and let rise for 2-3 hours in warm place free of drafts. Tip: Place non-apple side towards ends of pan so they don't stick to side.

16. Risen dough ready for egg wash made with one egg with 1 tablespoon of cream.

17. Brush egg wash on risen dough then bake for 45-55 minutes. Check after 30 minutes to see if it is getting too brown. If so, tent with foil.

Beautifully browned apple cinnamon brioche bread. Allow the bread to cool in the loaf pan for about 15 minutes then turn out onto wire rack. Let it cool for another 45 minutes before glazing or pulling apart.

Optional Confectioners Sugar Glaze

Place bread on a wire rack over a parchment-lined cookie sheet. Mix confectioners sugar with cream and drizzle over bread. Let the glaze set before handling.

When you want mouthwatering aromas coming out of your kitchen and something warm and sweet for breakfast, this homemade apple cinnamon pull-apart bread with its cinnamon-spiced apples nestled in stacks of buttery soft dough and drizzled with a sweet glaze is it!

Pull off your own piece of fall deliciousness and eat it as is or cut a slice, toast it, and spread with butter or jam. It also makes a great base for French Toast or Bread Pudding. You're going to love the buttery flavor with a hint of sweet in every bite. Enjoy!

More Breakfast Treats

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Air Fryer Cannoli Stuffed French Toast is a quick and easy breakfast made with brioche bread, a simple egg and cinnamon dip, sweet ricotta, and chocolate chip filling. And all you need is ten minutes in the air fryer.

Spiced Apple Crumble Muffins from The Toasty Kitchen are moist, tender, and buttery – perfect for breakfast, dessert, or snacking. Filled with fresh apples, warm spices, and topped with a brown sugar crumble.

Maple Pumpkin Bread is a moist, rich quick bread, topped with a pecan studded sweet crunch streusel, that has all the fall flavors you could want wrapped into one delicious loaf.

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