You guys? I wish I had words for just how delicious this apple bread is. It’s one of those recipes you just crave on cool fall mornings, or at least I do anyway! This bread is all things sweet, ooey, gooey, applely, cinnamony, and basically so amazing…especially when warm out of the oven. It’s currently my go-to bread recipe when entertaining or just needing something sweet to bake up on Saturday or Sunday morning. Speaking of mornings, I spent the past two and a half days in very sunny and very warm LA, where fall has not quite hit yet. This was ok by me though, as I loved the warm air on my skin. Sadly I was inside most of the time, but the breaks outside where greatly enjoyed. I was in town filming for Hallmark Home and Family, which if you missed it, can be seen online here. I also did some work with my friends at My Domaine. I’m headed home today, and totally looking forward to some weekend baking. It was short but fun trip. I got to see my brother Malachi’s new house and spend some time with him before he heads off to Europe to do some filming with my youngest brother Red for the upcoming winter Olympics. Not gonna lie, a little jealous of my three brothers all romping around Europe. Red is there training now, but Kai is meeting him in two weeks.
And that’s my snippet of life happenings today… On to this yummy pull-apart bread. The base of the bread is an extra soft brioche dough. It’s a simple dough with a good amount of eggs…and butter. It’s my favorite base dough recipe to use when baking up sweeter breads. I used this base dough for the cinnamon roll recipe I have in the cookbook…you should probably try that recipe too. YUM! The dough is a quick mix up, then you’ll need to let it rise for a bit. The key to this recipe is the filling, and that oh so sweet glaze. The filling is made with cinnamon sugar and studded with crisp Honeycrisp apples. Very similar to a cinnamon roll, but just with apples, and I might even like it better. I mean, don’t apples make everything better? Roll the dough up into a log, cut pieces off into rounds, and then layer them into a bread pan. Bake and top with a sweet maple bourbon glaze. Yes, yes, yes. Maple bourbon…how delicious does that sounds. It’s the secret to the warm and cozy fall vibe this bread gives off. It’s delicious when generously drizzled over top of this bread.
The only way to make this pull-apart bread even better? Serve it alongside a steaming cup of tea, coffee, or hot chocolate (whichever is your favorite) and enjoy it on a crisp and cool weekend morning. It really doesn’t get better…or more on point for fall. Meaning this bread needs to be on your weekend baking list.
But then you knew that, because how could you resist all that deliciousness up there? So so good!
