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Delicious Caramel Apple Pull Apart Bread with gooey caramel and apple filling

Caramel Apple Pull Apart Bread

A warm and sticky loaf featuring sweet apples, buttery sauce, and soft bread pieces perfect for sharing at brunch or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough and Coating
  • 1 package refrigerated biscuit dough or homemade sweet yeast dough Store-bought is a good shortcut.
  • 2 to 3 medium apples, peeled and diced small Granny Smith or Honeycrisp recommended.
  • 4 tablespoons butter For cooking apples and coating the dough.
  • 1/2 cup brown sugar The cozy flavor base.
  • 1 teaspoon cinnamon Adjust to taste.
  • 1/2 cup caramel sauce or soft caramel candies Thick caramel works best.
  • a pinch of salt Enhances flavor.
  • optional cup chopped pecans or walnuts For added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a loaf pan very well; optionally, line it with parchment paper.
Cooking Apples
  1. In a skillet, melt butter, add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for about 5 to 7 minutes until the apples soften.
Dough Preparation
  1. If using biscuit dough, cut each biscuit into quarters. Toss pieces in melted butter, then in a mixture of cinnamon and brown sugar. For homemade dough, cut into small squares.
Layering
  1. In the loaf pan, add a handful of dough pieces, then spoon some apples, and drizzle with caramel. Repeat layers until everything is used. Finish with caramel on top.
Baking
  1. Bake for 35 to 45 minutes until the top is deep golden and the center is done. Tent with foil if it browns too fast.
Cooling
  1. Let it cool for about 10 to 15 minutes before pulling pieces directly from the pan or flipping onto a plate.

Notes

Serve warm with vanilla ice cream or extra caramel. Store leftovers tightly wrapped at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze for individual pieces for about 2 months.