Apple Pie Pull Apart Bread with Maple Glaze
Apple Pie Pull Apart Bread with Maple Glaze takes around 2 hours and 35 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 722 calories, 16g of protein, and 18g of fat per serving. This recipe serves 8. For $1.67 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, butter, cinnamon, and a few other things to make it today. It is an affordable recipe for fans of American food. A few people made this recipe, and 28 would say it hit the spot. It is brought to you by Oh Sweet Basil. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 22%. Apple Pie Pull Apart Bread with Vanilla Glaze, Pumpkin Pull-apart Monkey Bread With Maple Glaze, and Apple Pie Coffee Cake with Brown Butter Maple Glaze are very similar to this recipe.
Servings: 8
Preparation duration: 120 minutes
Cooking duration: 35 minutes
Ingredients:
2 Apples, peeled and diced (we like Gala and Granny Smith, but really any is fine.)
1/3 cup plus 1 Tablespoon Brown Sugar
2 Tablespoons Butter
2 Tablespoons Butter, melted
4 Tablespoons Butter, softened
1 Teaspoon Cinnamon
2 Teaspoons Cinnamon
1 Tablespoon Flour
3 Tablespoons Flour
1 Tablespoon (additional if needed) Heavy Cream or Half and Half
½ Teaspoon Maple Extract
⅛ Teaspoon Nutmeg
¾ Cup Powdered Sugar
22 Rhodes Rolls, defrosted
¼ Cup Sugar
¼ Teaspoon Vanilla
Equipment:
loaf pan
bowl
frying pan
rolling pin
baking paper
aluminum foil
oven
whisk
Cooking instruction summary:
Spray a 9x5" bread pan with nonstick spray.In a small bowl, mix the butter, brown sugar, cinnamon, nutmeg, and flour. Divide the filling in half and set aside.Heat a nonstick skillet over medium heat and add the butter. Once melted, quickly add the apples and toss in the butter. Allow to cook for 3-5 minutes or until they begin to get golden brown marks on them and are tender but not mushy. Remove from the heat and stir in the sugar, cinnamon, nutmeg and flour. The apples should turn all glazey while they rest, if not put on low heat and stir until they thicken and a glaze develops. Allow to cool, separate into two dishes, then separate each half into 10 portions to keep the apples evenly distributed between layers.Make sure the roll dough is completely defrosted. Roll each ball out with a rolling pin into a 4-6 inch rectangle or circle. Divide each half of the filling into 10 equal portions to help you keep the layers even.Place one circle of dough on a silpat or parchment paper to keep it from sticking. Spread a little filling on top and then a portion of the apples. Place another piece of dough on and repeat until you've used 11 dough pieces, ending with filling and apples. Take the stack and lay it in the pan with the bottom layer against the end of the pan so no cinnamon filling touches the pan.Start a new stack over and repeat layers this time ending with a piece of dough on top with no filling on top of it. Place that stack in the pan.Allow to rise for 1 hour or place in the fridge overnight and allow to rest for 20 minutes before baking.Bake at 350 for 30-40 minutes or until cooked through, laying foil over the bread after 15 minutes to keep it from getting too golden.Remove from the oven and pour the glaze over the top, serve immediately.In a small bowl, melt the butter. Add the powdered sugar, maple, vanilla and heavy cream. Whisk to combine.
Step by step:
1. Spray a 9x5" bread pan with nonstick spray.In a small bowl, mix the butter, brown sugar, cinnamon, nutmeg, and flour. Divide the filling in half and set aside.
2. Heat a nonstick skillet over medium heat and add the butter. Once melted, quickly add the apples and toss in the butter. Allow to cook for 3-5 minutes or until they begin to get golden brown marks on them and are tender but not mushy.
3. Remove from the heat and stir in the sugar, cinnamon, nutmeg and flour. The apples should turn all glazey while they rest, if not put on low heat and stir until they thicken and a glaze develops. Allow to cool, separate into two dishes, then separate each half into 10 portions to keep the apples evenly distributed between layers.Make sure the roll dough is completely defrosted.
4. Roll each ball out with a rolling pin into a 4-6 inch rectangle or circle. Divide each half of the filling into 10 equal portions to help you keep the layers even.
5. Place one circle of dough on a silpat or parchment paper to keep it from sticking.
6. Spread a little filling on top and then a portion of the apples.
7. Place another piece of dough on and repeat until you've used 11 dough pieces, ending with filling and apples. Take the stack and lay it in the pan with the bottom layer against the end of the pan so no cinnamon filling touches the pan.Start a new stack over and repeat layers this time ending with a piece of dough on top with no filling on top of it.
8. Place that stack in the pan.Allow to rise for 1 hour or place in the fridge overnight and allow to rest for 20 minutes before baking.
9. Bake at 350 for 30-40 minutes or until cooked through, laying foil over the bread after 15 minutes to keep it from getting too golden.
10. Remove from the oven and pour the glaze over the top, serve immediately.In a small bowl, melt the butter.
11. Add the powdered sugar, maple, vanilla and heavy cream.
12. Whisk to combine.
Nutrition Information:
covered percent of daily need
