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Cinnamon Apple Pull Apart Bread

Cinnamon Apple Pull Apart Bread is a soft and tender yeast bread that’s filled with fresh apple and warm cinnamon under a layer of streusel and sweet glaze.

A loaf of Apple Pecan Streusel Pull-Apart Bread sitting on a piece of parchment paper. A spoon hovers over the top of the bread drizzling a white sugar glaze over the top and down the sides.
Cinnamon Apple Pull Apart Bread

Cinnamon Apple Pull Apart Bread is like a pan of freshly baked cinnamon rolls without all of the fuss.

Apple Pull Apart Bread is the perfect yeast bread. It’s soft and tender, sweet and crunchy, and everything that you crave.

We totally love a pull apart bread! Who doesn’t love peeling their own slice of cinnamon bread from a loaf layered with warm spices and fresh apple under a streusel topping and glazed with a sweet drizzle?

Over the top? Not really. It sounds like something that will take a lot of time and technique to put together but it’s NOT!

Sideview of a loaf of cinnamon apple pull apart bread topped with streusel and a drizzle glaze sitting on a piece of parchment paper and a basket of green apples sit in the background.

We just love this time of year when the days are cool and dinner is often a pot of soup cooking on the stove.

Growing up we often had something sweet with our savory meals so whether it’s a bowl of soup or a plate of scrambled eggs, we like something sweet on the side. If we have a choice give us some bakery!

A loaf of Apple Pecan Streusel Pull-Apart Bread sitting on a piece of parchment paper with the front pieces pulled off showing a soft cinnamon and apple interior. The top is drizzled with a white glaze running down the sides.

We originally made this Pull Apart Apple bread for a challenge bread group we participated in.

The theme we were assigned was to make a “Pull Apart” bread. Pull Apart bread are can also be called monkey bread or bubble bread, and can be savory or sweet are all game.

A hand holding a piece of Apple Pecan Pull-Apart Bread with a white glaze running over the front. A Loaf of the bread sits in the background.

We love cinnamon rolls, but face it, they’re definitely a commitment to make.

We also like pull apart bread because everyone can dive in and help themselves to a piece.

So we decided to make a pull apart cinnamon apple pull apart bread with a streusel topping.

It sounded amazing in my mind, and I certainly wasn’t disappointed with the results!

Pull Apart Apple Bread Ingredients

The ingredients for this recipe and the majority of them you may already have at home. Here is what we used.

  • Flour
  • Yeast
  • Sugar
  • Cinnamon
  • Apple
  • Butter
  • Milk
  • Eggs
  • Vanilla
  • Salt
  • Brown Sugar
  • Rolled Oats
  • Pecans

Don’t have time to make it now? Pin it for later!

Tip: We originally used sliced apples in this recipe but found that they were a bit difficult to insert between the pieces of dough so we now dice the apple in small pieces and mix it right into the dough.

If you like this recipe, here are a few more that I think you’ll enjoy

When you make this be in the mood to share because it makes two generous loaves!

Of course, you could save it all to yourself by putting one in the freezer…I wouldn’t judge.

This recipe may look tedious, but I just wanted to break it down in small tasks.

A hand holding a piece of cinnamon apple bread thats been pulled from the loaf. A drizzle of glaze is running off the front.

Apple Pecan Streusel Pull Apart Bread Recipe

Author: Julie Menghini
Cinnamon Apple Pull Apart Bread is a soft and tender yeast bread that's filled with fresh apple and warm cinnamon under a layer of streusel and sweet glaze.
4.93 from 13 votes
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Bread, Breakfast
Cuisine American
Keyword: Apple Pecan Streusel Bread
Servings: 32



  • 8 tbsp butter unsalted
  • 2/3 cup milk
  • 1/2 tsp vanilla
  • 8 tbsp sugar divided
  • 1/2 cup water warmed to 110°-115°F
  • 2 pkgs instant yeast 4-1/2 tsp
  • 5 3/4 cups all purpose flour divided
  • 1 tsp salt kosher
  • 4 eggs lightly beaten


  • 1 cup sugar
  • 2 tsp cinnamon
  • 8 tbsp butter unsalted, melted
  • 1/2 cup pecans chopped
  • 1 apple Diced. I used a granny smith.

Streusel Topping

  • 2 tbsp all purpose flour
  • 2 tbsp pecans chopped finely
  • 2 tbsp rolled oats old fashioned
  • 2 tbsp sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tbsp butter cold, unsalted, diced




  • In a medium saucepan heat butter and 2/3 cup of milk together just until the butter is melted.  Remove from heat and stir in vanilla.  Set aside to cool to 115°F   to 125°F.
  • In a small bowl whisk 2 tablespoons sugar with the warm water until dissolved. Whisk in the yeast and set aside until foamy, 5 to 10 minutes.
  • In a large bowl whisk the remaining 6 tablespoons of sugar with 4 cups of flour and salt until combined.  Add the milk mixture, yeast mixture, and eggs.  Stir with a wooden spoon until a sticky dough forms.  
  • Add another 1 1/2 cups of flour and continue to stir until smooth.  Dough will still be sticky and that’s o.k.  Shape dough into a loose ball and cover with plastic wrap.  Place in a warm place and let dough rise until doubled, 1 to 1-1/2 hours.
  • In a small bowl whisk sugar and cinnamon for the filling together.
  • Punch down risen dough.  Add remaining 1/4 cup of flour and knead it into the dough.  Let the dough rest for 5 minutes, covered with a clean kitchen towel.
  • For the filling, combine the cinnamon and sugar together in a medium-sized bowl, and then add the apple and pecans.
  • Divide dough into 2 equal-sized pieces.  Lightly dust your working surface with all-purpose flour.  Roll each piece of dough into a 20 by 12-inch rectangle with a floured rolling pin.
  • Brush the dough with melted butter and then sprinkle each half the apple filling mixture.  Use a pizza cutter or sharp knife and cut dough into 6 pieces down the 12-inch length.   Stack the strips on top of each other and then cut stack into 6 even stacks of squares.
  • Spray two 9×5 loaf pans with baking spray and then line with parchment paper.  I use two strips and criss-cross them.  Spray the parchment paper.  Prop up the pans on its long end and carefully stack the squares evenly into the pans. Unprop the pan and cover the filled pans loosely with a clean kitchen towel. Cover the pans with a clean towel and let them rise 30 to 45 minutes or until doubled.
  • Preheat the oven to 350°F.  In a medium-sized bowl combine the streusel ingredients except for the butter.  Cut the butter in using a pastry cutter, pizza cutter or two forks until large crumbs develop.  Refrigerate until you're ready to bake.          
  • Uncover risen loaves.  Sprinkle with the streusel topping.  Bake the loaves for 40 minutes or until the top of the loaves are a deep golden brown.
  • Removed baked loaves and let them cool on a baking rack in the pans for 30 minutes.  Carefully lift the loaves from the pans, using the parchment paper.  Drizzle with glaze.
  • Store baked loaves in an air-tight container or wrapped in plastic wrap and then foil at room temperature up to 3 days.


Recipe provided by


Serving: 1gCalories: 223kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 38mgSodium: 141mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 241IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

If it’s apple recipes you’re looking for, you may like these

Now it’s time to check out these other bakers who are sharing their pull apart recipes with us!

Want more delicious recipes? Follow Hostess At Heart on Pinterest!

Two photo collage for Pinterest. The top photo is a tableview of a loaf of cinnamon apple bread and the bottom photo is of a drizzle being applied to the top.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Recipe Rating


Saturday 23rd of April 2022

I am in the middle of making this and have read the recipe three times. Do not see any mention of where the apples and pecans are mentioned except in the ingredient list. I assume they go with the cinnamon sugar mix, but it doesn’t specifically say. This is my first try with a pull-apart loaf.

Julie Menghini

Saturday 23rd of April 2022

I'm so sorry Jean. This recipe definitely needs a redo. The apples and pecans are mixed together as part of the filling. I brushed the rolled out dough with the melted butter and then sprinkled the apple and pecan filling over the dough. I'll jump in and clarify the recipe. Thank you for the heads up!

Michaela Kenkel

Monday 19th of November 2018

I am making a loaf of this as soon as I get to the store for ingredients!! I can only imagine how it smells when it's baking!

Julie Menghini

Tuesday 20th of November 2018

Thank you, Michaela! I hope you like it as much as we did!

Debra C.

Monday 19th of November 2018

Oh my goodness she does have mad bread skills! What a treat to share this on the blog, save me a slice for breakfast!

Julie Menghini

Tuesday 20th of November 2018

Thank you, Debra! I would put streusel on everything if I could!

Jennifer A Stewart

Monday 19th of November 2018

This looks perfect for Christmas morning the only problem is that I would be in the corner, holding the whole loaf, and peeling off slices while everyone else is unwrapping presents!

Julie Menghini

Tuesday 20th of November 2018

Thank you! I'm a compulsive peeler too LOL!

[email protected]'s Dinnertime Dish

Monday 19th of November 2018

I love making yeast bread, I find it to be very therapeutic, as well as very tasty. This bread sounds absolutely amazing, so it's definitely on my list to try!

Julie Menghini

Monday 19th of November 2018

I do too, Lisa! Thank you!

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