Pull-apart Bread

Cinnamon Apple Pull-Apart Bread

Ingredients

• 3 containers refrigerated croissant dough, rolled out into one solid rectangle, or homemade dough below

Homemade dough ingredients

• 3 cups flour
• 1 package yeast
• ½ teaspoon salt
• 1 cup brown sugar
• ¼ cup water
• 1 egg, beaten
• ¾ cup milk
• ¼ cup butter (I used Kerrygold Triple butter)

Filling ingredients

• 6 large crisp apples, peeled & diced
• 2 tablespoons fresh squeezed lemon juice
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch

Glaze ingredients

• 1 cup powdered sugar
• 3–4 teaspoons milk, half & half or water

Directions

1. Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan.
2. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool.
3. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
4. If you’re not using store-bought dough, here is where you start making your own. Put flour, yeast, brown sugar and salt in a bowl, mix well.
5. Add the water, egg and milk/butter mixture.
6. Mix until dough forms into a ball, kneading for about 5 minutes.
7. With either the refrigerated croissant dough or homemade, on a lightly floured surface, roll dough into a rectangle.
8. Evenly spread apple mixture over dough.
9. Cut dough into even 3-inch squares.
10. Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth.
11. Remove bread from oven and pour on glaze. Pull apart and enjoy!