This is our new breakfast tradition, apple pie pull apart bread with maple glaze and it only takes frozen roll dough to get started!
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.
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.
Apple Pie Pull Apart Bread with Maple Glaze
- 22 Rhodes Rolls, defrosted
- 4 Tablespoons Butter, softened
- ⅓ Cup plus 1 Tablespoon Brown Sugar
- 2 Teaspoons Cinnamon
- ⅛ Teaspoon Nutmeg
- 3 Tablespoons Flour
- 2 Apples, peeled and diced (we like Gala and Granny Smith, but really any is fine.)
- 2 Tablespoons Butter
- ¼ Cup Sugar
- 1 Teaspoon Cinnamon
- 1 Tablespoon Flour
- 2 Tablespoons Butter, melted
- ¾ Cup Powdered Sugar
- ½ Teaspoon Maple Extract
- ¼ Teaspoon Vanilla
- 1 Tablespoon (additional if needed) Heavy Cream or Half and Half
- Spray a 9x5" bread pan with nonstick spray.
- In a small bowl, mix the butter, brown sugar, cinnamon, nutmeg, and flour. Divide the filling in half and set aside.
- Heat a nonstick skillet over medium heat and add the 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, nutmeg 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. Allow to cool, separate into two dishes, then separate each half into 10 portions to keep the apples evenly distributed between layers.
- Make sure the roll dough is completely defrosted. 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.
- In a small bowl, melt the butter. Add the powdered sugar, maple, vanilla and heavy cream. Whisk to combine.