Go Back
Apple Pull Apart Bread with Caramel Drizzle
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A delicious monkey bread or pull apart bread loaded with apples and drizzled in caramel. Sure to be a hit for dessert or breakfast.
Course: Dessert
Cuisine: American
Servings: 2 loaf pans
Author: Kim Beaulieu
For the bread portion:
  • 1 cup whole milk warm
  • 1/3 cup water warm
  • 1/4 cup butter melted and cooled
  • 4 tablespoons honey
  • 3 3/4 cups flour divided (I used AP, original calls for Bread Flour)
  • 1 envelope of quick rise yeast
  • 1 1/2 teaspoons salt
For the sugar coating:
  • 1/2 cup of apple sauce butter or vegetable oil work well too
  • 1 teaspoon vanilla
  • 1 1/2 cups vanilla sugar regular sugar works well
  • 1 cup vanilla brown sugar regular brown sugar works well
  • 4 teaspoons cinnamon
  • 2 teaspoon Roasted Saigon cinnamon
  • 2 teaspoon nutmeg
  • 1/2 teaspoon vanilla salt
For the apple portion:
  • 4 apples peeled then grated (I used 3 granny smith and 1 gala)
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon Roasted Saigon cinnamon
  • 1 teaspoon nutmeg
For the caramel:
  • 1/2 cup warm water
  • 1 1/2 cups sugar
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • Pinch of vanilla salt
For the bread portion:
  1. Whisk the milk, water, butter and honey together in a measuring cup. Set aside.
  2. In your stand mixer with dough hook attachment combine 3 1/2 cups of the flour, the yeast and the salt. Turn mixer on low and slowly add the wet ingredients.
  3. Once it comes together nicely increase the speed to a medium setting and let it knead the dough until it's smooth and elastic. You can add more flour as needed. I used all the flour. The dough should pull away nicely from the sides of the bowl when it's ready.
  4. Turn off mixer and remove the hook. Place dough on a lightly floured surface and knead for a minute or two until it forms a ball.
  5. Pop the dough in a well oiled bowl (I use non stick spray) and cover. Let stand in a warm area for about 1 1/2 to 2 hours, it should double in size.
  6. While it's doubling I suggest working on the caramel and grating the apples.
  7. Once it doubles you want to pop it onto a cutting board.
  8. Start dividing it into little balls.
  9. Pop those balls in the apple sauce first, then dunk them in the sugar coating.
  10. Now place them in a parchment lined tin. I used two bread tins and made two breads instead of one large one.
  11. Line the bottom of each pan with some sugar coating.
  12. Start layering your bread pieces into the pan.
  13. Once you have one layer toss the apple mixture over top.
  14. Now add another layer of bread pieces, after dunking them in applesauce and sugar coating like you did the first time.
  15. If there's any sugar coating left dump it over top of the bread.
  16. Cover the bread and let rise for another 1 to 2 hours, it should double in size.
  17. Pop in a pre-heated 350 F oven for about 40 minutes.
For the sugar coating:
  1. Mix all the ingredients together in a bowl. Set aside until needed.
For the apple portion:
  1. Mix all the ingredients together in a medium sized bowl and set aside until needed,
  2. (I would recommend doing it right before you need it so the apples don't brown)
For the caramel:
  1. In a medium saucepan over medium-low heat, combine the water and sugar. Stir until all the sugar dissolves.
  2. Now it's a waiting game. Let it cook over medium heat and do not stir. You want to wait until it turns amber. It takes awhile. You can swirl it lightly by sort of swishing the pan around lightly but do not stir it.
  3. Once it's amber you remove from the heat.
  4. Add the butter and swirl it around till it melts.
  5. Add the cream (it's going to bubble up, do not panic it's suppose to do this) and whisk until it's smooth.
  6. Add the vanilla and salt. Whisk until smooth.
  7. Pour into a jar or container and let cool off for a bit. You want it soft enough to pour over the bread but not hard so it won't pour.
Putting it all together:
  1. Let bread cool a bit.
  2. Now pour caramel over top.
  3. Serve with a big old caramel apple bread smile!
Recipe Notes

You can substitute other fruit for apples. Or add nuts of any kind.
You don't have to pour caramel over top.
If you want less moisture leave out apples. Or add some corn starch.
Make sure you read over the whole recipe. You have two points where you are letting it rise so you need to account for that.
Recipe inspired by Gotta Get Baked. She adapted it from America's Test Kitchen Family Cookbook.
Caramel recipe is from Fine Cooking.