Pull-Apart Apple Bread Recipe

Preheat oven to 350 °F and line a bread pan with baking parchment paper and grease with butter or nonstick spray.

In a small saucepan, add butter, milk, water and sugar and stir to mix. Cook while stirring until milk becomes warm and butter is melted. Allow to cool to touch.

In a large mixing bowl, place flour and make a well in the center. Add eggs and warm milk into the center and stir a few times to combine eggs and milk.

Sprinkle yeast over eggs and milk and cover the bowl with a tea towel. Set aside for about 5 minutes until yeast is activated and becomes foamy.

Once yeast is ready, fold flour into the wet ingredients until a soft and pliable dough forms. If dough is sticky, add 1 tablespoon flour, as needed, until dough becomes soft.

Cover the bowl with plastic wrap and set aside, at room temperature, for 1 hour to rise.

Once risen, transfer to a generously floured surface. Sprinkle a bit of flour over the dough and roll out into an 18x20-inch rectangle.

In a small mixing bowl, beat butter and vanilla until combined. Spread generously and evenly over the rectangular-shaped dough.

Spread apples over the vanilla butter.

In a small mixing bowl, combine cinnamon and sugar and sprinkle over the apples.

Cut dough into 5 equal strips and then into equal-sized squares. Loosely stack the squares, on their sides, into the prepared bread pan.

Cover the bread pan with a tea towel and set aside for 30 minutes to rise.

Uncover and bake in the preheated oven for 25-30 minutes until golden.

Remove from the bread pan and transfer to a wire rack to cool before glazing.

In a small saucepan over medium-high heat, stir butter, sugar and vanilla until combined and bring to a low boil.

Stir in the heavy whipping cream until combined then remove from heat. Set aside to cool.

Once completely cooled, add the powdered sugar, stir and leave to thicken. Drizzle the thickened glaze over the top.

Pull it apart, serve and enjoy!