Perfect for fall baking.
This Apple Butter Pull Apart Bread is made with soft homemade dough layered with spiced apple butter filling and finished with a simple vanilla bean glaze. The pull apart layers make it perfect for brunch or a cozy weekend treat.
Ingredients
Many unassuming ingredients in this one! We simply take a soft yeast dough and layer it with apple butter, brown sugar, cinnamon, and nutmeg, then bake until golden and finish with a simple powdered sugar vanilla bean glaze.
Bread Ingredients
- all purpose flour
- instant dry east
- granulated white sugar
- kosher salt – I use Diamond Crystal in all my recipes
- whole milk
- unsalted butter – melted
- egg
- vanilla extract
Apple Butter Filling Ingredients
- apple butter – store bought works perfect here!
- unsalted butter
- light brown sugar
- ground cinnamon
- ground nutmeg
- kosher salt
How to Make Apple Butter Pull Apart Bread
Make the Dough: Mix the dry ingredients, then add the milk, melted butter, egg, and vanilla. Knead until the dough is smooth and elastic.
Let it Rise: Transfer the dough to a greased bowl, cover, and let rise until doubled in size.
Make the Apple Butter Filling: Stir together the apple butter, melted butter, brown sugar, cinnamon, nutmeg, and salt until smooth.
Assemble the Bread: Roll the dough into a rectangle and spread with the apple butter filling. Cut into strips, stack them, and cut into rectangles.
Arrange and Rise: Place the dough stacks upright in a greased loaf pan. Cover and let rise again until noticeably puffy.
Bake and Glaze: Bake until deeply golden and cooked through. Let cool slightly, then drizzle with the vanilla bean glaze.
How to Store Apple Butter Pull Apart Bread
Store leftover bread tightly covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days and gently warm individual portions before serving.
How to Make Apple Butter Pull Apart Bread Ahead of Time
You can prepare the bread through assembly, cover the loaf pan tightly, and refrigerate it overnight. The next morning, let it sit at room temperature until noticeably puffy before baking. Depending on how cold the dough is, this may take about 45 minutes to 1.5 hours.
Equipment I Use to Make Apple Butter Pull Apart Bread
- Loaf Pan – my favorite from USA Pan!
- Rolling Pin – love the marble for rolling out dough
Frequently Asked Questions
Can I use store bought apple butter?
Yes, that is what this recipe calls for. You will likely find it by the jams and peanut butter!
How do I know when the bread is done?
The top should be deeply golden and the center of the loaf should reach about 190°F using an instant thermometer.
Can I make this without a stand mixer?
Yes, you can mix and knead the dough by hand.
Apple Butter Pull Apart Bread
- Total Time: 3 hours 10 minutes
- Yield: 4–6 servings 1x
Description
Apple Butter Pull Apart Bread made with homemade dough, spiced apple butter filling, and a vanilla bean glaze!
Ingredients
For the Dough
- 3¼ cups all purpose flour
- 2¼ teaspoons instant dry yeast, 1 packet
- ¼ cup granulated white sugar
- 1 teaspoon kosher salt
- ¾ cup warm whole milk, 110°F
- ¼ cup unsalted butter, melted
- 1 egg, room temperature
- 1 teaspoon vanilla extract
For the Apple Butter Filling
- ¾ cup apple butter
- 2 tablespoons unsalted butter, melted
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
For the Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3¼ cups all purpose flour, 2¼ teaspoons instant yeast, ¼ cup granulated sugar, and 1 teaspoon kosher salt.
- Add ¾ cup warm whole milk, ¼ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract. Mix on low speed until a shaggy dough forms, then knead by hand or switch to the dough hook and knead for 8-10 minutes until smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Meanwhile, stir together ¾ cup apple butter, 2 tablespoons melted butter, ¼ cup light brown sugar, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon kosher salt until smooth.
- Lightly flour your work surface and roll the dough into a rectangle about 12 x 18 inches. Spread the apple butter mixture evenly over the dough, leaving a ½ inch border.
- Using a pizza cutter or sharp knife, cut the dough into 6 long strips. Stack the strips on top of one another, then cut the stack into 6 equal rectangles.
- Arrange the stacked rectangles vertically in a greased 9 x 5 loaf pan, placing them side by side like file folders.
- Cover loosely and let rise for 45 minutes, until noticeably puffy.
- Bake at 350°F for 35-40 minutes, tenting loosely with foil during the last 15 minutes so the top doesn’t brown too quickly. The loaf should be deeply golden and register about 190°F in the center when fully cooked.
- Let cool in the pan for 15 minutes before transferring to a wire rack.
- Whisk together 1 cup powdered sugar, 2 tablespoons whole milk, ½ teaspoon vanilla bean paste, and a ¼ teaspoon kosher salt. Drizzle over the slightly warm loaf before serving.
- Prep Time: 2 hours 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Sweet Tooth
- Method: Oven
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