Julie Clark
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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.
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 Needed
- Grands Biscuits. Refrigerated biscuits are the key to this recipe. You’ll need just one tube. I prefer the Butter Tastin’ Flaky Layers biscuits.
- Apples. 1 large or two small apples. Use anything from Granny Smith to Fuji to McIntosh apples.
- Caramel Bits. These little Kraft caramel bits are brilliant. They are perfect for adding to desserts like this and slow cooker candy.
✨ See the recipe card below for complete ingredients and amounts. ✨
How to Make Caramel Apple 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.
- In a small bowl mix brown sugar, cinnamon and nutmeg. Carefully peel the layers to divide each biscuit in half. You should end up with 16 thinner biscuit layers.
- 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 the loaded biscuit half on top of another loaded biscuit. Carefully place the two biscuits into the loaf pan. Turn the pan to stand on its end so that they don’t fall. Repeat with each biscuit, placing the biscuits in the pan until the pan is full. You may need to push them tight together in the pan.
- Drizzle any remaining butter over top of the biscuits. Sprinkle any remaining sugar, apple pieces or caramel bits around the top.
- Bake for 45 minutes or until the bread is golden brown and cooked through. Let the bread cool for 10 minutes in the pan. Remove from pan onto a wire rack to finish cooling.
- In a small bowl, whisk the powdered sugar, vanilla and two tablespoons heavy cream. Whisk well. Add more cream until it is the correct drizzling consistency. Spoon icing across the top. Serve warm.
How to Serve Caramel Apple Pull Apart Bread
This pull-apart bread recipe will come apart very easily when taken out of the pan and placed on a serving plate. 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 because of that caramel glaze, 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.
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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.
Servings 12
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Ingredients
For the bread:
- 3/4 cup brown sugar 152 grams
- 1 ½ teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 can refrigerated biscuits 16.3 ounces
- 3 tablespoons salted butter melted
- 1 large apple diced, or two small apples
- 2/3 cup caramel bits
For the glaze:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons 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. ¾ cup brown sugar, 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg
- Carefully peel the layers to divide each biscuit in half. You should end up with 16 thinner biscuit layers. 1 can refrigerated biscuits
- 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. 3 tablespoons salted butter 1 large apple 2/3 cup caramel bits
- Put the loaded biscuit half on top of another loaded biscuit. Carefully place the two biscuits into the loaf pan. Turn the pan to stand on its end so that they don't fall. Repeat with each biscuit, placing the biscuits in the pan until the pan is full. You may need to push them tight together in the pan.
- Drizzle any remaining butter over top of the biscuits. Sprinkle any remaining sugar, apple pieces or caramel bits around the top.
- Bake for 45 minutes or until the bread is golden brown and cooked through. Let the bread cool for 10 minutes in the pan. Remove from pan onto a wire rack to finish cooling.
- In a small bowl, whisk the powdered sugar, vanilla and two tablespoons heavy cream. Whisk well. Add more cream until it is the correct drizzling consistency. Spoon icing across the top. Serve warm. ½ cup powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons heavy cream
Notes
- Store any leftovers in an airtight container at room temperature.
Nutrition
Calories: 303kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 422mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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.
Do you have any keto recipes ?