Gooey Apple Pull-Apart Bread
This cinnamon pull-apart bread recipe is all about shortcuts. It only takes five basic ingredients to make Gooey Apple Pull-Apart Bread, which is delicious on its own, but I prefer drizzling a simple glaze over top. Nothing better than an apple bread recipe that uses frozen dinner rolls to cut down on time and effort. Plus, this bread is great for entertaining since it can easily be shared.
This cinnamon pull-apart bread recipe is all about shortcuts. It only takes five basic ingredients to make Gooey Apple Pull-Apart Bread, which is delicious on its own, but I prefer drizzling a simple glaze over top. Nothing better than an apple bread recipe that uses frozen dinner rolls to cut down on time and effort. Plus, this bread is great for entertaining since it can easily be shared.
- Carbohydrate 237.80823354725 g
- Cholesterol 123.62 mg
- Fat 47.2079000000191 g
- Fiber 9.42630032730103 g
- Protein 2.17307000023841 g
- Saturated Fat 29.5661790000038 g
- Serving Size 1 1 Recipe (626g)
- Sodium 64.9346667224867 mg
- Sugar 228.381933219949 g
- Trans Fat 3.59481699999962 g
- Calories 1329 calories
Step-by-step
- Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray.
- In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
- Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
- Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
- Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.
- Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
- Pour all over the top of the bread.
Using standard sandwich bread instead of frozen yeast rolls yields a denser, bread-pudding-like interior rather than distinct, pull-apart segments. Yeast dough requires sufficient proofing time; allowing the cut pieces to sit for a full hour at room temperature ensures proper carbon dioxide production for an airy crumb. Granny Smith varieties maintain structural integrity during the 350 degree Fahrenheit bake, resisting mushiness because their cellular walls contain higher pectin levels than sweet eating apples. Controlling surface browning requires proactive monitoring. Covering the pan with aluminum foil prevents premature scorching of the sugar coating before the center reaches structural doneness.
Stale Bakes and Second-Day Recovery
Leftover portions harden rapidly due to starch retrogradation, which causes the gelatinized starches to recrystallize at room temperature. Storing the loaf in an airtight container for up to 48 hours helps retain baseline moisture, though reheating is necessary to restore softness. Placing a single slice in a microwave for 12 to 15 seconds introduces steam internally, breaking down starch crystals and recreating the initial gooey texture. Alternatively, slicing staler portions into thick slabs and pan-frying them in butter transforms leftovers into caramelized French toast.
- Prevent excessive bottom crust hardening by placing the loaf pan on the middle oven rack rather than the lower third.
- Adjust glaze consistency by whisking in milk one half-teaspoon at a time to prevent it from dissolving into the warm crust.
- Check internal doneness by inserting an instant-read thermometer into the center; fully baked yeast dough registers at 200 degrees Fahrenheit.
