Weather: 52, blue skies and sunshine. New spots of yellow in the trees.
What I’m listening to: my 4-year-old daughter “playing” the piano
I am once again attempting to ease us from summer into fall with apples – the food language of back-to-school and orchards-a-plenty. This time it’s caramel apples. And cinnamon. And brown sugar. And yeasty, warm bread.
I’ve had this type of pull-apart bread in my mental catalog of recipes I planned to try for quite a while. When I first saw the classic cinnamon sugar version circulating its way around the blogosphere (probably on Pinterest, I can’t quite remember now), I was easily drawn in by this new twist on monkey bread – pull-apart slices. Brilliant. It looks like you put tons of work into every blessed cinnamon-sugary slice, but it’s not half as complicated as it may seem.
I started with the basic recipe – a rectangle of risen, rolled out dough topped with butter, cinnamon, and brown sugar. Then I strayed and added diced Golden Delicious apples. Oh yes. Use a pizza cutter and slice it into long strips.
Stack the strips on top of each other. Nothing about this needs to be neat or perfect. Cut the stack into 4-5 inch long portions (about the height of a standard loaf pan).
Stand the stacks up in the loaf pan. Cover and let rise again. Bake.
It comes out of the oven looking like this golden brown cinnamon-dusted wonder. Let it cool for a bit, then remove it from the pan and pour a warm caramel glaze over the whole loaf. Mercy.
Eat. Enjoy every beautiful bite of caramel apple yumminess.
More recipes like this:
-Lemon-Scented Pull-Apart Coffee Cake from Tracey’s Culinary Adventures
-Peach, Cinnamon, & Brown Butter Pull Apart Bread from Craving Chronicles
-Cinnamon Sugar Pull-Apart Bread from Joy the Baker