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This is our new breakfast tradition, apple pie pull apart bread with maple glaze and it only takes frozen roll dough to get started!
Can Frozen Bread Dough go Bad?
After a while (generally six months) it will suffer from freezer burn and the crust will be tough and leathery when baked.
Use frozen bread dough within three or four months if possible.
A few weeks ago Cade decided to run a race here in Utah called, Epic. It goes from Logan, Utah to Jackson Hole, Wyoming. I did not. I don’t enjoy running, I’m still kicking it with “morning” sickness, and again, I don’t enjoy running. So what did the girls and I do? Well we stuffed our faces with apple pie pull apart bread with maple glaze. The bread is awesome like a cinnamon roll, the apples are all glazed and tender like apple pie, and that glaze, don’t even get me started.
What Apples Are Best for Apple Pie?
When you are putting together the perfect pie, try to find apples that stay firm, but create a complementary blend of tart and sweet for the perfect pie combination!
These are tried and true.
Granny Smith Apples, Honeycrisp, Golden Delicious, Rome, Jonathan or Jonagold Apples, and Braeburn hold their texture, do not get soggy, and have just the right tartness.
We’ve seen a gazillion recipes all over the internet for pull apart bread but since our family is so in love with Mom’s sticky buns we rarely do any other kind of bread, but the girls were being so, so good and wanted something extra special with apples so I went for it. You see, the race takes two days to run, it’s basically a ragnar race, so he is running all night and we are without Dad for a few days.
Anyway, not only were the girls being so good for me, but I’ve wanted to do something special since they were such troopers to watch their mommy go through so much with Hyperemesis this pregnancy. It was scary for them at times, and I wasn’t able to be mom much. I know they don’t need me to make it up to them, they are so thrilled about baby brother coming, but I’ve still wanted to have special time with them anyway.
So we used Rhodes rolls, and since we knew our Cinnamon Roll Apple Danish turned out all kinds of awesome, and our Maple Bar Pancakes have a glaze that’s just like the real maple bar I knew I could squish those recipes into this one and it should turn out awesome. And boy did it ever! I mean, the three of us actually ate the whole thing. I ended up crazy sick as sugar still doesn’t sit well with me (not to mention this was a lot over just one day of breakfast and snacking), but it really was all kinds of awesome.
Then us girls headed out for a day at Gardner Village and I even took them to get their little nails done, which nail salons aren’t really my think but oh the joy on their faces!
It was a successful day and I can’t help but think that Heaven kind of knew that we all needed that girls day and I’m oh so grateful for those tender mercies.
More Easy Apple Desserts:
- Apple Cake with Caramel Frosting
- Apple Brown Betty
- Easy Apple Dumplings with Sprite
- Apple Pie Bread Pudding with Vanilla Sauce
- Mini Dutch Apple Cheesecakes
- Apple Cheesecake Bars
- Apple Pie Bombs al la Mode
- Caramel Apple Sweet Rolls
- Apple Pie Pull-Apart Bread
- Apple Cake with Caramel Sauce
- Best Apple Crisp
- Apple Cider Cupcakes with Cinnamon Frosting
- Apple Pie Fried Ice Cream
Apple Pie Pull Apart Bread with Maple Glaze
Apple Pie Pull Apart Bread with Maple Glaze
Ingredients
- 22 Rhodes Rolls, defrosted
For the Filling
- 4 Tablespoons Butter, softened
- 1/3 Cup Brown Sugar, plus 1 Tablespoon
- 2 teaspoons Cinnamon
- 1/8 teaspoon Nutmeg
- 3 Tablespoons Flour
For the Apples
For the Glaze
- 2 Tablespoons Butter, melted
- 3/4 Cup Powdered Sugar
- 1/2 teaspoon Maple Extract
- 1/4 teaspoon Vanilla
- 1 Tablespoon Heavy Cream or Half and Half, additional if needed
Instructions
- Spray a 9×5″ bread pan with nonstick spray.
- For the filling
- In a small bowl, mix the butter, brown sugar, cinnamon, nutmeg, and flour.4 Tablespoons Butter, 1/3 Cup Brown Sugar, 2 teaspoons Cinnamon, 1/8 teaspoon Nutmeg, 3 Tablespoons Flour
- Divide the filling in half and set aside.
- For the apples2 Apples
- Heat a nonstick skillet over medium heat and add the butter.2 Tablespoons Butter
- Once melted, quickly add the apples and toss in the butter.
- Allow to cook for 3-5 minutes or until they begin to get golden brown marks on them and are tender but not mushy.
- Remove from the heat and stir in the sugar, cinnamon, and flour. The apples should turn all glazey while they rest, if not put on low heat and stir until they thicken and a glaze develops.1/4 Cup Sugar, 1 teaspoon Cinnamon, 1 Tablespoon Flour
- Allow to cool, separate into two dishes, then separate each half into 10 portions to keep the apples evenly distributed between layers.
- To Assemble
- Make sure the roll dough is completely defrosted.22 Rhodes Rolls
- Roll each ball out with a rolling pin into a 4-6 inch rectangle or circle.
- Divide each half of the filling into 10 equal portions to help you keep the layers even.
- Place one circle of dough on a silpat or parchment paper to keep it from sticking.
- Spread a little filling on top and then a portion of the apples.
- Place another piece of dough on and repeat until you’ve used 11 dough pieces, ending with filling and apples.
- Take the stack and lay it in the pan with the bottom layer against the end of the pan so no cinnamon filling touches the pan.
- Start a new stack over and repeat layers this time ending with a piece of dough on top with no filling on top of it.
- Place that stack in the pan.
- Allow to rise for 1 hour or place in the fridge overnight and allow to rest for 20 minutes before baking.
- Bake at 350 for 30-40 minutes or until cooked through, laying foil over the bread after 15 minutes to keep it from getting too golden.
- Remove from the oven and pour the glaze over the top, serve immediately.
- For the Glaze
- In a small bowl, melt the butter.2 Tablespoons Butter
- Add the powdered sugar, maple, vanilla and heavy cream.3/4 Cup Powdered Sugar, 1/2 teaspoon Maple Extract, 1/4 teaspoon Vanilla, 1 Tablespoon Heavy Cream or Half and Half
- Whisk to combine.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use a good maple syrup rather than a maple extract?
Yes absolutely! Equal parts.
Please add my email to your list for recipes, please!!! Thank you.
Done!
So with the apples I don’t think it should say nutmeg since it doesn’t call for that in that step. It got me confused since the previous step calls for the nutmeg.
ooops! That was for the filling!
I am thinking of making this bread and giving it as gifts for neighbors and a few of my husbands co-workers. Although I am curious, do you think it would get mushy from the apples? Meaning a few of them would have to be made the day before they were gifted. Do you think it would still be yummy served that way or mushy?
Thank you!
We haven’t had the mushy issue at all. 🙂
I always have these rolls in my freezer because of my favorite recipe I got from you…tomb rolls! I am going to make these today. Got my rolls out defrosting as I write this ❤️😉
Yay!!! I love those rolls too!
I just started to make this recipe but only used 21 rolls. I double checked the recipe and can’t see how I would use all 22 rolls unless you divide the apples into 21 piles.
How long does it take to defrost the rolls? Should I defrost them in the frig or at room temp?
Hi Angie, We know we already emailed you, but just in case other readers have the same question. About 4 hours on the counter or 8-12 in the fridge
ohhhhh so yummy Carrian thank you 🙂 This is a delightful and satisfying bread.
Thank you!
This I will be definitely making!
But for me, I won’t use the glaze, it’s too much sugar.
:~D
22 rolls..i can’t imagine 22 rolls fit in a bread pan…i have never used Rhodes Rolls…they must be small…i want to try this recipe as i love maple…it looks amazing!
They are completely flattened so it’s not like sticking a ball of dough in where it takes up more space. Hope that helps! 🙂