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Apple Pull-Apart Bread

For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
  • Total Time
    Prep: 40 min. + rising Bake: 35 min. + cooling
  • Makes
    16 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk
  • 1/2 cup butter, melted, divided
  • 1 large egg, room temperature
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 3 to 4-1/2 teaspoons hot water
  • 1/2 teaspoon vanilla extract


  • In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
  • In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.
Nutrition Facts
1 serving: 248 calories, 9g fat (4g saturated fat), 31mg cholesterol, 218mg sodium, 38g carbohydrate (19g sugars, 1g fiber), 4g protein.

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  • marcibanes
    Dec 16, 2018

    This bread is very tasty and a great alternative to my dessert breads that I like to make for breakfast. It does require alot of work stuffing and rolling the individual balls. So, next time I'm going to roll the balls and layer the filling on top and in between the balls. I am also going to try substituting the water with apple cider like the previous review.

  • bernerlover
    Nov 7, 2018

    I thought the bread was very tasty, but a lot of work. I might try making it without filling the dough balls. That took forever. I might just double the filling (as I did this time too) and then just make the dough balls and drop the filling here and there over them and around them. For the icing, I used apple cider instead of water, and didn't boil it. I never need to add hot liquid to my icing and it always turns out good. All in all though, a tasty recipe.

  • ddmyers83
    Oct 14, 2018


  • Pat
    Oct 11, 2018

    I make “pull apart” bread often. Both sweet and savory. I always use frozen bread dough or frozen dinner rolls. Always comes out excellent.

  • Catherine
    Feb 4, 2018

    loved it! will make this again.

  • lettuceleaf
    Jan 14, 2018

    Fantastic, worth the little extra effort!

  • bosque
    Dec 9, 2017

    This bread is great! I divided the dough in 4 PCs. I rolled & filled with the filling ( used an extra apple) I then draped the rolls around each other in Bundy.,pushing to make room. I cut sugar down in filling & used Some br sugar & butter drizzle over rolls with extra cinnamon.The effect was flaky bread with a be sugar glaze on bottom when I inverted it. It wtook a lot less time. You can put in fridg to raise at this point to make in the morning. Take out & bring to room temp, making sure bread has risen. This is great treat on Christmas

  • faba1228
    Oct 26, 2017

    Would you be able to use a frozen bread dough for this? Thank You for any help!

  • Guy
    Jan 15, 2017

    Yum! I made this with a few changes. Walnuts, added craisins and a little nutmeg with the cinnamon. For the glaze I just added some icing sugar to the leftover juices/sugar/spice solution. This made a delicious Sunday brunch. Just add a fresh coffee. Excellent recipe.

  • SuSey22
    Jan 2, 2017

    I made this for our New Year's Day breakfast, delicious...Ithe dough was lovely and the filling delicious. I also made. Extra filling as we like a lot of filing in our sweets.....will make again. Nice for family, great for company !