Apple Filled Pull Apart Bread

Apple Filled Pull Apart Bread is sticky and sweet and easy to make with the help of frozen dinner rolls! Pick your favorite fall apples and let your kids help you put together this simple dessert.

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I love baking with apples. This Apple Filled Pull Apart Bread starts with frozen dough (I like to use Rhodes) so it’s really easy. You’ll need to allow a little time for the dough to thaw, but otherwise, you’ll be done in no time.

As much as I love the summer warmth, I love everything about fall.

The colors, the flavors, the activities.

Now that Julia is two (2 1/2 this month!), she’s getting more and more fun to take places since she understands what’s going on now. I have every intention of going apple picking soon.

Probably even a hay ride even though I’m super allergic and will regret it.

Which kind of apples should I use?

I used a Granny Smith apple in this very easy bread, but you can use whichever kind is your favorite. I like to bake with Galas and used Honey Crisps in this Apple Cinnamon Swirl Bread with very good results.

I put the Michigan apple harvest schedule on Facebook and I haven’t even heard of a lot of them. I have some taste testing to do.

This Apple Filled Pull Apart Bread happens to be vegan (no butter!) so if you are or have a vegan friend, you can easily make this for them and they’ll be happy.

Tools found on Amazon to help you

• Apple (vegetable peeler) – get a good peeler. The other day I used a random one I found in my drawer and immediately regretted it. It went in the garbage with the peels and I dug out my OXO.
• Loaf Pan – you don’t have to get fancy here but I have seen several at TJ Maxx lately that I want.

Apple Filled Pull Apart Bread

Melissa Williams | Persnickety Plates

Apple Filled Pull Apart Bread is sticky and sweet and easy to make with the help of Rhodes Dinner Rolls! Pick your favorite fall apples and let your kids help you put together this simple dessert.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Servings 1 loaf

Calories 10602 kcal

Ingredients

 

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• 12-13 frozen dinner rolls thawed to room temp but still cold
• 1 large Granny Smith apple or your favorite, peeled & diced
• 2 Tablespoons brown sugar + 2 teaspoons
• ¼ teaspoon cinnamon

For the glaze

• ½ cup powdered sugar
• 3 Tablespoons water
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract

Instructions

 

• Start with 12-13 frozen dinner rolls that have been thawed, but are still cold and peel and dice your apple into small pieces.
• Cut each roll in half.
• To a small bowl, add the diced apple, brown sugar, and cinnamon and toss to combine.
• Flatten each ball of dough into a 2-3″ circle and add 1/2 teaspoon of apple filling to each.
• Pinch together the edges to seal the dough and form a ball. Place into an 8 x 4 (or 9 x 5) loaf pan that has been lined with parchment paper and lightly sprayed with non-stick spray.
• Pour any remaining apple mixture onto the top of the dough balls and sprinkle with a little more brown sugar. Cover with plastic wrap and let rise until doubled in size. Once risen, bake at 350 degrees for 35 minutes then cover with foil and bake another 10 minutes or until just brown.
• While the loaf is baking, make the glaze by adding powdered sugar, water, vanilla extract, and almond extract to a small bowl and whisking to combine.
• Once done, drizzle the glaze over the warm bread and let it cool for about 10 minutes.
• Pull apart and enjoy!

Notes

I like to use Rhodes frozen dinner rolls but any brand should work.

Nutrition

Serving: 1gCalories: 10602kcalCarbohydrates: 1901gProtein: 242gFat: 204gSaturated Fat: 50gPolyunsaturated Fat: 31gMonounsaturated Fat: 107gSodium: 16415mgPotassium: 2790mgFiber: 70gSugar: 112gVitamin A: 122IUVitamin C: 10mgCalcium: 414mgIron: 110mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published September 6, 2016