Cinnamon Apple Pull Loaf Recipe

Activate yeast and combine wet ingredients

Warm the milk and water together until about 100–110°F (warm to the touch). In a small bowl, whisk together warm milk, warm water, and 1 tbsp of the granulated sugar (from dough sugar if separated). Sprinkle the instant yeast over the liquid, stir gently, and let sit 5–7 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3.5 cups all-purpose flour, 0.25 cup granulated sugar, and 1 tsp salt. Add the foamy yeast mixture, 4 tbsp melted butter, and 1 large egg. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 tbsp additional flour, 1 tbsp at a time.

First rise

Lightly oil a clean bowl and transfer the dough, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–75 minutes, or until doubled in size.

Cook apples

While the dough rises, prepare the filling. Melt 2 tbsp unsalted butter in a medium skillet over medium heat. Add the diced apples and cook 4–6 minutes, stirring occasionally, until they start to soften but still hold shape.

Add sugars and spices

Stir in 0.5 cup packed light brown sugar, 2 tsp ground cinnamon, 0.25 tsp ground nutmeg, 1 tsp vanilla extract, and 1 tsp lemon juice. Sprinkle 1 tsp cornstarch over the mixture and stir to combine. Cook 1–2 minutes until mixture thickens slightly and apples are tender but not mushy. Remove from heat and let cool to room temperature before assembling the loaf (about 20–30 minutes).

Prepare cinnamon-sugar

In a small bowl, combine 0.5 cup granulated sugar and 1.5 tsp ground cinnamon. Set aside. Ensure 3 tbsp softened butter is ready to spread on the rolled-out dough.

Roll out dough

Once the dough has doubled, punch it down and transfer to a lightly floured surface. Roll the dough into a rectangle approximately 12 x 16 inches, about 1/4 inch thick. If the dough resists, let it rest 5 minutes and continue rolling.

Spread butter and sugar

Using an offset spatula or back of a spoon, spread the 3 tbsp softened butter evenly over the rolled dough, leaving a 1/2-inch border on the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.

Add apple filling

Evenly distribute the cooled cinnamon-apple filling in a single layer down the center third of the dough lengthwise, leaving a 1/2-inch margin along the edges so the filling doesn't spill out when shaping.

Cut, stack and shape for pull loaf

Using a sharp knife or bench scraper, cut the rectangle into 6 to 8 equal strips widthwise (shorter side). Stack the strips on top of one another (filled side aligned) to create a layered stack of strips. Gently press the stack together to adhere. Lightly grease a 9 x 5-inch loaf pan and transfer the stacked strips into the pan, arranging them so the layers sit vertically like a pull-apart loaf with seams exposed on top.

Second rise

Cover the pan loosely with plastic wrap or a damp towel and let the shaped loaf rise in a warm place for 30–40 minutes until puffy (it may not double). Preheat the oven to 350°F (175°C) during the last 15 minutes of the rise.

Bake

Brush the top gently with the egg wash (beat 1 egg with 1 tbsp water). Sprinkle turbinado sugar over the top if using. Bake in the preheated oven for 30–35 minutes, rotating the pan halfway through, until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 10 minutes.

Cool and serve

Remove the loaf from the oven and let cool in the pan for 10 minutes. Run a knife around the edges, then transfer the loaf to a wire rack to cool another 20–25 minutes before pulling apart and serving warm or at room temperature. Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerated for up to 4 days; rewarm slices before serving if desired.