Apple Pull Apart Bread with Caramel Drizzle


Prep Time: 3 hours
Cook Time: 40 minutes
Yield: 2 loaf pans

cinnamon rolls
Photo by Karolina Grabowska on


Bread Portion

1 cup whole milk, warm
1/3 cup water, warm
1/4 cup butter, melted and cooled
4 tablespoons honey
3 3/4 cups bread flour, divided
1 envelope of quick rise yeast
1 1/2 teaspoons salt

Sugar Coating

1/2 cup of apple sauce
1 teaspoon vanilla
1 1/2 cups granulated sugar
1 cup brown sugar
6 teaspoons cinnamon
2 teaspoon nutmeg
1/2 teaspoon vanilla salt

Apple Portion

4 apples, peeled and grated
1/2 cup brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg

Caramel Portion

1/2 cup warm water
1 1/2 cups sugar
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of vanilla salt


For the bread portion:

Whisk the milk, water, butter and honey together in a measuring cup.
Set aside.

In your stand mixer with dough hook attachment combine 3 1/2 cups of the flour, the yeast and the salt. Turn mixer on low and slowly add the wet ingredients. Once it comes together increase the speed to a medium setting and let it knead the dough until it’s smooth and elastic. You can add more flour as needed. The dough should pull away nicely from the sides of the bowl when it’s ready. Turn off mixer and remove the hook.

Place dough on a lightly floured surface and knead for a minute or two until it forms a ball. Place the dough in a well oiled bowl (I use non stick spray) and cover. Let stand in a warm area for about 1 1/2 to 2 hours, it should double in size. While it’s doubling I suggest working on the caramel and grating the apples. Once it doubles you want to put it onto a cutting board. Start dividing it into little balls. Pop those balls in the apple sauce first, then dunk them in the sugar coating. Now place them in a parchment lined tin. I used two bread tins and made two breads instead of one large one. Line the bottom of each pan with some sugar coating. Start layering your bread pieces into the pan.Once you have one layer toss the apple mixture over top. Now add another layer of bread pieces, after dunking them in applesauce and sugar coating like you did the first time. If there’s any sugar coating left dump it over top of the bread. Cover the bread and let rise for another 1 to 2 hours, it should double in size. Pop in a pre-heated 350 F oven for about 40 minutes. For the sugar coating:
Mix all the ingredients together in a bowl. Set aside until needed.

For the apple portion

Mix all the ingredients together in a medium sized bowl and set aside until needed,(I would recommend doing it right before you need it so the apples don’t brown)

For the caramel

In a medium saucepan over medium-low heat, combine the water and sugar. Stir until all the sugar dissolves. Now it’s a waiting game. Let it cook over medium heat and do not stir. You want to wait until it turns amber. It takes awhile. You can swirl it lightly by sort of swishing the pan around lightly but do not stir it. Once it’s amber you remove from the heat. Add the butter and swirl it around till it melts. Add the cream (it’s going to bubble up, do not panic it’s suppose to do this) and whisk until it’s smooth. Add the vanilla and salt. Whisk until smooth.Pour into a jar or container and let cool off for a bit. You want it soft enough to pour over the bread but not hard so it won’t pour.

Putting it all together

Let bread cool a bit. Now pour caramel over top. Serve with a big old caramel apple bread smile!Notes

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