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Cozy Apple Fritter Pull-Apart Bread with Cinnamon Glaze

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This cozy apple fritter pull-apart bread with cinnamon glaze is a weekend project that rewards you with warmth and that specific bakery smell filling your whole house. The dough is forgiving, the apples stay juicy, and the glaze sets into a delicate shell that cracks when you pull a piece off.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk, warm (110°F)
  • ¼ cup (60ml) water, warm
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 medium apples (about 300g), peeled and diced small
  • 2 tablespoons (30g) unsalted butter
  • ¼ cup (50g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Bloom the yeast. In a small bowl, combine the warm milk, warm water, and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5–7 minutes until frothy. If it doesn’t foam, your yeast might be dead—start over with fresh yeast.
  2. Make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 6–7 minutes until the dough is smooth and elastic. It should feel soft and slightly tacky but not sticky.
  3. First rise. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1 to 1 ½ hours, until doubled in size. I usually put it in the oven with the light on—steady warmth works wonders.
  4. Cook the apples. While the dough rises, melt 2 tablespoons of butter in a small skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Let them cool completely. Warm apples can melt the butter in the dough layers.
  5. Prepare the cinnamon sugar coating. In a small bowl, mix the ¼ cup sugar and 1 tablespoon cinnamon. Set aside. Melt the 3 tablespoons of butter for brushing.
  6. Shape the bread. Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle (roughly the size of a baking sheet). Using a sharp knife or bench scraper, cut the dough into 6 strips lengthwise and 4 strips crosswise, creating 24 small squares. Don’t worry if they’re not perfectly even—rustic is part of the charm.
  7. Layer in the pan. Line your loaf pan with parchment paper, leaving overhang on the sides. Take one dough square, brush it with melted butter, dip it in the cinnamon sugar mixture, and place it in the pan. Repeat with about half the squares, layering them slightly overlapping. Spoon half the cooled apples over this layer. Continue with the remaining dough squares, then top with the rest of the apples. Press down gently to compact the layers.
  8. Second rise. Cover the pan loosely with plastic wrap and let it rise for 30–40 minutes, until the dough puffs up and looks pillowy. It should reach just below the rim of the pan.
  9. Bake. Preheat your oven to 350°F (175°C). Bake the bread for 35–40 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean (or with a few moist crumbs). If the top browns too quickly, tent it with foil at the 25-minute mark.
  10. Cool and glaze. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a cooling rack. While it’s still warm, whisk together the glaze ingredients until smooth. Drizzle generously over the top—the glaze will seep into the crevices and create that signature fritter look. Let it set for at least 15 minutes before pulling apart.

Notes

Don’t skip cooling the apples. If your dough feels too sticky during kneading, resist the urge to dump in extra flour. Instead, wet your hands slightly or let the dough rest for 5 minutes. Use a sharp serrated knife to cut the dough squares. When layering, don’t pack them too tightly. For a deeper glaze that hardens into a crackly shell, double the glaze recipe and let it set for a full 30 minutes.

Nutrition

Keywords: apple fritter, pull-apart bread, cinnamon glaze, fall baking, breakfast bread, apple bread

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