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Maple Glazed Apple Pull-Apart Bread

Maple glazed apple pull-apart bread with layered stacks, cinnamon apples, and a glossy maple drizzle. Soft, golden bread bakes until set, then gets generously glazed while warm for sticky caramel flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
rising 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 3 tbsp sugar
  • 0.25 cup melted butter
  • 2 eggs
  • 1 tsp vanilla
  • 3.5 cup flour
  • 1 tsp salt
apple cinnamon filling
  • 2 cup diced apple
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 cup softened butter
maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Activate yeast and make the dough
  1. Combine warm milk and yeast in a mixing bowl and let sit until foamy, about 5 minutes, for a clear yeast start (visual cue: bubbles around the surface).
  2. Add sugar, melted butter, eggs, and vanilla; mix until smooth, then sprinkle in flour and salt (visual cue: no dry flour pockets remain).
  3. Knead dough for 6-8 minutes until elastic and slightly tacky; if it feels very dry, add a teaspoon of warm water at a time.
  4. Cover and rise for 1 hour at warm room temperature until doubled in size (visual cue: dough springs back slowly when pressed).
Assemble the layered apple stacks
  1. Roll the dough into a 12x18 rectangle, then spread softened butter over the surface in an even layer (visual cue: dough looks lightly coated).
  2. Scatter the apple cinnamon filling mixture over the buttered dough so it covers most of the rectangle.
  3. Cut the rectangle into 5 long strips, then stack the strips together into 5 high, creating layered bands (visual cue: visible stripes stacked neatly).
  4. Cut the stacked strips into 6 square stacks, keeping cut edges intact for clear layers.
  5. Grease a 9x5 loaf pan, then layer the square stacks on their sides inside the pan (visual cue: cut faces visible).
  6. Cover and rise for 30 minutes until puffy and slightly risen above the pan rim (visual cue: layers fill out and look aerated).
Bake and glaze
  1. Bake at 350°F for 40-45 minutes until deep golden, tenting with foil halfway through if the top darkens too quickly (visual cue: top is browned and bread sounds hollow when tapped).
  2. While warm, drizzle generously with maple glaze so it pools slightly between layers for a sticky finish (visual cue: glaze turns glossy and clings to the crust).

Notes

Pro tip: Dice apples small and even so each pull-apart piece has a similar apple-to-bread ratio. Store at room temperature, tightly covered, for 1-2 days; refrigerate up to 4 days and rewarm in the oven or microwave. Freeze baked bread up to 2 months (freeze slices wrapped well). For a lighter option, use a low-fat butter substitute and reduce glaze slightly without affecting the pull-apart texture.