Apple Pull-Apart Bread
Layers of buttery biscuits filled with sweet cinnamon-spiced apples — this apple pull-apart bread is an irresistible fall treat that’s perfect for sharing!
Apple Fritter Pull Apart Bread
My kids LOVE donuts, so we make a weekly trip to our local donut shop. My treat of choice is an apple fritter – I love the sweet cinnamon sugar glaze and the big chunks of juicy apples inside!
This country apple fritter bread perfectly re-creates that donut shop classic — in shareable form!
Sweet cinnamon apples are layered between buttery biscuits and baked until golden brown. Then the bread is drizzled with a glaze, just like an apple fritter. The layers easily pull apart, so this is a great recipe for sharing!
This country apple fritter bread is perfect for fall get-togethers or special breakfasts with family. It’s warm and filling, just the thing for cooler weather!
Just look at those luscious layers of apple pull apart bread amazingness! If your mouth isn’t watering yet you might want to check your pulse!
Related: Try our Pumpkin Pie Pull Apart Bread too!
Ingredients
- 1 can Grands Flaky Biscuits (8ct)
- 3 large apples, peeled and diced
- 1 teaspoon lemon juice
- 1/3 cup brown sugar
- 2 TB granulated sugar
- 2 teaspoons apple pie spice
Glaze Ingredients
- 1/2 cup powdered sugar
- 3 TB milk
TIP: Try using our Homemade Apple Pie Spice in this recipe in place of all the different individual spices!
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Helpful Kitchen Supplies
Instructions
To Prep: Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
- Combine diced apples, sugars, and apple pie spice in a medium saucepan or skillet over medium heat. Cook until apples have browned and softened and sauce is thick (stir occasionally to prevent scorching). Set aside to cool.
- Remove biscuits from can and peel apart layers until you have 16 biscuit halves. Spoon about a tablespoon of cooked apple filling onto each biscuit piece.
- Stack the biscuits on top of one another, forming stacks 4-5 biscuits high. Arrange biscuits in the loaf pan, carefully turning stacks on their sides as you do so. Make sure that plain biscuit is on each end of the loaf and that filling does not touch the pan.
- Cover with foil and bake for 30 minutes at 350°F. Remove the foil and continue baking for another 30 minutes, until golden brown on top and the biscuits are cooked in the middle.
Directions to Make the Glaze:
- Add the powdered sugar and milk to a medium mixing bowl and whisk until combined and smooth.
- If the glaze is too thick to pour, add another Tablespoon of milk. If the glaze is too runny, add a bit more powdered sugar until you have your desired consistency.
- When the bread has cooled enough to handle, use the parchment paper to pull the loaf out of the bread pan and place onto a cutting board or serving platter.
- Drizzle glaze liberally over the top of the country apple fritter bread, allowing glaze to run down the sides.
Video Demo
Prep Tips
- Apples – Gala apples or Fuji apple are my favorite because they are mild and sweet. They taste amazing in this recipe! If you’d like to make it a little less sweet, try using Granny Smith Apples.
- Biscuits – For this recipe, it is important to use flaky-style biscuits because they are made to pull apart into layers. This is crucial for putting our apple filling between slices and for getting the “pull apart” effect after baking. Southern style biscuits are crumbly as opposed to flaky, so they won’t be right for this recipe.
- Storage – This bread can be kept in an airtight container at room temperature for a day, and in the fridge it will last a couple days.
More Apple Dessert Recipes To Try:
- Instant Pot Apple Dumplings
- Apple Pie Cupcakes
- Instant Pot Pumpkin Apple Butter
- Gluten Free Apple Pie Donuts
- Healthy Quinoa Apple Cake
- Baked Oatmeal Stuffed Apples with Candied Pecans
- Instant Pot Apple Cake
Apple Fritter Bread Recipe (Printable Recipe Card)
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Apple Pull-Apart Bread
Equipment
- 1 9x5 inch loaf pan
- Parchment paper
- Aluminum foil
- 1 Medium skillet
- 1 Medium mixing bowl
- 1 Wire whisk
Ingredients
- 1 can Grands Flaky Biscuits 8 count
- 3 Apples peeled and diced
- 1 tsp Lemon juice
- 1/3 cup Brown sugar
- 2 tbsp. Granulated sugar
- 2 teaspoons Apple pie spice
Glaze Ingredients
- 1/2 cup powdered sugar
- 3 TB milk
Instructions
Bread Instructions
- To Prep: Preheat oven to 350°F and line a 9x5 inch loaf pan with parchment paper.
- Combine diced apples, sugars, and apple pie spice in a medium saucepan or skillet over medium heat. Cook until apples have browned and softened and sauce is thick (stir occasionally to prevent scorching). Set aside to cool.
- Remove biscuits from can and peel apart layers until you have 16 biscuit halves. Spoon about a tablespoon of cooked apple filling onto each biscuit piece.
- As you add the apple filling, stack the biscuits on top of one another, forming stacks 4-5 biscuits high.
- Arrange biscuits in the loaf pan, carefully turning stacks on their sides as you do so. Make sure that plain biscuit is on each end of the loaf and that filling does not touch the pan. Optional: brush with extra apple syrup and sprinkle with cinnamon sugar.
- Cover with foil and bake for 30 minutes at 350°F. Remove the foil and continue baking for another 30 minutes, until golden brown on top and the biscuits are cooked in the middle.
Glaze Instructions
- Add the powdered sugar and milk to a medium mixing bowl and whisk until combined and smooth.
- If the glaze is too thick to pour, add another Tablespoon of milk. If the glaze is too runny, add a bit more powdered sugar until you have your desired consistency.
- When the bread has cooled enough to handle, use the parchment paper to pull the loaf out of the bread pan and place onto a cutting board or serving platter.
- Drizzle glaze liberally over the top of the country apple fritter bread, allowing glaze to run down the sides.
Video
Notes
Nutrition
Pin this Country Apple Fritter Bread on Pinterest:
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Oh my gosh! This looks AMAZING 😀 I’m saving this recipe for Thanksgiving!
Awesome! 🙂
I think I will use the recipe for the dough in your pumpkin pull apart bread instead of the biscuits. I don’t like canned biscuits. Thanks for the recipe. Also I like just cinnamon. Do I need to use extra in place of the other spices?
I think it probably depends on how much cinnamon flavor you like. I would probably add a pinch more, but I LOVE cinnamon. 🙂
The instructions are vague. Do you put cinnamon and sugar on the dough, cause your photo looks like you put cinnamon on the dough. After you fill the dough with the filling do you top it with another piece of dough? What do you mean turn them of the side? Do you fill all 16 pieces of dough with filling?
The printable recipe card has the detailed directions — there should be filling between each biscuit, except that the two biscuits on each end of the entire stack won’t have filling on the outside. Sometimes it’s hard to explain things in text, but hopefully this helps!
Can you please clarify how many cans of biscuits to use? It says 2 cans, which is 16 biscuits. Then it says split in half til you have 16 halves. Also said it serves 4, but 16 biscuits is a lot for 4 people.
I used grands biscuits which have 8 per can, so when split in half they’re 16. Hope this helps!
Please answer every question! You know that for every person who writes you they represent a certain quantity of the population. We ALL want to know. Example: Janice asked you how many cans of biscuits are we using. Because your math and your ingredients don’t add up. She didn’t ask you what brand of biscuits you used. The rest of your answer sounds like you’re correcting Janice. “One can has 8 biscuits, pulled apart they equal 16”. We know this. But your recipe calls for 2 cans of biscuits. Which according to your recipe card, equals 16 halves. Did you mean use 1 can of biscuits? Or did you mean use 32 halves? And you didn’t answer the question about cinnamon on the biscuit dough. You can see it on the biscuit dough in your pictures but you don’t mention that step anywhere. I want to know these answers also. So to let you know, I purchased 2 cans of Grands biscuits to be on the safe side but I’m going to work with only one can at first and figure this out as I go along.
Hi Eva, I answer every question to the best of my ability. I am one person and this website (which is free for readers) gets hundreds of comments, so it takes time to get to them all. I’ve considered closing comments, but I do want to be able to help readers when possible. So you have to bear with me while I work through the comments.
For this recipe you need about 16 biscuit halves, which is in the recipe directions. Grands biscuits come in cans that are 5ct or 8ct, so if you bought the 8ct size you’d only need one can. If you buy the can that has 5 biscuits, you need two cans. I updated the ingredients list to hopefully make this more clear.