Apple Cinnamon Pull-Apart Bundt Bread with Drizzle Glaze

This Apple Cinnamon Pull-Apart Bundt Bread is a delightful treat, perfect for breakfast, brunch, or a sweet afternoon snack. The tender dough is layered with a cinnamon-sugar apple filling and baked to perfection in a Bundt pan, then topped with a luscious drizzle glaze. Here’s how to make it.

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp salt
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1/4 cup warm water
• 2 large eggs, room temperature
• 1 tsp vanilla extract

For the Apple Cinnamon Filling:

• 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 cup unsalted butter, melted

For the Drizzle Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk (or more, depending on desired consistency)
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Dough:

• In a large mixing bowl or the bowl of your KitchenAid mixer, combine the flour, granulated sugar, yeast, and salt.
• Add the warm milk, melted butter, warm water, eggs, and vanilla extract to the dry ingredients.
• Using the dough hook attachment, mix on medium speed until the dough is smooth and elastic, about 5-7 minutes. If kneading by hand, knead for about 10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

2. Prepare the Apple Cinnamon Filling:

• In a medium bowl, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and allspice. Mix well to coat the apples evenly.

3. Assemble the Bundt Bread:

• Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
• Roll the dough out into a large rectangle, about 1/4 inch thick.
• Brush the melted butter over the entire surface of the dough.
• Evenly sprinkle the apple cinnamon filling over the dough.
• Using a pizza cutter or a sharp knife, cut the dough into strips, then cut the strips into squares.
• Stack the squares on top of each other, then place the stacks into a greased Bundt pan, filling the pan evenly.
• Cover the Bundt pan with a towel and let the dough rise again for about 30 minutes.

4. Bake:

• Preheat your oven to 350°F (175°C).
• Bake the bread for 35-40 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, cover it loosely with foil.
• Remove the Bundt pan from the oven and let it cool for about 10 minutes before inverting the bread onto a serving plate.

5. Make the Drizzle Glaze:

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
• Drizzle the glaze over the warm pull-apart bread.

6. Serve:

• Serve warm, and enjoy the delicious layers of cinnamon, apples, and soft, pillowy bread with a sweet glaze on top. Perfect for sharing (or not)!

This Apple Cinnamon Pull-Apart Bundt Bread is not only visually impressive but also bursting with flavors of cinnamon and apple, making it a favorite for any occasion.