Apple Cider Pull-Apart Bread

This Apple Cider Pull-Apart Bread is a warm, soft, and irresistibly fluffy treat packed with cozy fall flavors. Layers of cinnamon-sugar dough are infused with the richness of apple cider in both the dough and the icing, making every bite comforting and delicious. With its tender, tear-apart texture and sweet glaze, this bread is perfect for breakfast, brunch, or a cozy dessert.

Why You’ll Love This Recipe

• Packed with real apple cider flavor in the dough and glaze

• Fun, pull-apart presentation that’s perfect for sharing

• Sweet cinnamon-sugar layers throughout

• Buttery and soft with a gooey icing drizzle

• Can be made ahead with overnight proofing

• Perfect for holidays, brunches, or cozy weekends

• Satisfyingly hands-on baking project

• Customizable with apple pieces, nuts, or raisins

• Uses pantry-friendly ingredients

• Incredible aroma while baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough

• ½ cup apple cider

• 3 tablespoons granulated sugar

• 2 teaspoons active dry yeast

• 3 large eggs, at room temperature

• 1 ½ teaspoons salt

• 3 cups plus 2 tablespoons all-purpose flour

• 8 tablespoons (1 stick) unsalted butter, at room temperature

Filling

• ¾ cup granulated sugar

• 1 tablespoon ground cinnamon

• Pinch of salt

• 2 tablespoons unsalted butter, melted

Icing

• ½ cup apple cider

• 2 tablespoons cream cheese, at room temperature

• 1 tablespoon unsalted butter, at room temperature

• Pinch of salt

• 1 teaspoon pure vanilla extract

• 1 tablespoon apple cider vinegar

• 1 ½ cups confectioners’ sugar

Equipment

• 9x4x4 inch Pullman pan

Directions

1. Make the Dough
   Grease a large bowl and set aside. In a stand mixer bowl, combine apple cider, sugar, and yeast. Let sit for 5 minutes until yeast dissolves. Add eggs and salt, mix on low until combined. Gradually add flour and mix until incorporated. Add butter one piece at a time, ensuring each piece is fully blended. Once all butter is incorporated, beat on medium for 1 minute until dough is smooth. Transfer dough to prepared bowl.

2. First Rise with Folding
   Cover bowl with plastic wrap and let rise for 30 minutes. Uncover and fold the dough over itself several times. Cover again and let rise for another 30 minutes. Repeat folding process three more times, every 30 minutes, totaling a 2-hour rise.

3. Chill the Dough
   Cover the dough tightly and refrigerate overnight (up to 72 hours). Chilling makes the dough easier to roll out.

4. Make the Filling
   Mix sugar, cinnamon, and salt in a small bowl.

5. Assemble the Bread
   Grease and line a Pullman pan with parchment. On a floured surface, roll out dough to a 20×12 inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture, pressing lightly. Cut into five 12×4 inch strips, stack them, then cut into six 4×2 inch stacks. Fit stacked dough into prepared pan, cut edges facing up.

6. Final Proof
   Cover pan and let dough rise until nearly doubled, about 45–60 minutes, or until dough is about 1 inch below the top of the pan.

7. Bake
   Preheat oven to 350°F. Place a sheet pan on the lower rack. Bake for 40–50 minutes until top is golden and internal temp reaches 200°F. Tent with foil halfway through if browning too quickly.

8. Make the Icing
   In a saucepan, reduce apple cider to ¼ cup. Remove from heat and whisk in cream cheese, butter, vanilla, and apple cider vinegar. Gradually whisk in confectioners’ sugar until smooth.

9. Glaze the Bread
   While warm, pour half the glaze over bread in the pan. Let sit 15 minutes. Use parchment sling to remove bread and drizzle remaining glaze over the top. Serve warm.

Servings and timing

• Servings: 8

• Prep Time: 40 minutes

• Cook Time: 45 minutes

• Proofing Time: 3 hours (plus overnight chill)

• Total Time: Approx. 5 hours (including proofing) + overnight rest

Variations

• Add chopped apples between the layers for extra fruitiness

• Sprinkle chopped nuts like pecans or walnuts in the filling

• Try raisins or dried cranberries for a chewy contrast

• Use maple syrup in the glaze instead of apple cider vinegar for a different twist

• Spice it up with cardamom or nutmeg in the filling

• Make it savory by skipping the sugar and filling with cheese and herbs

Storage/Reheating

• Storage: Wrap cooled bread tightly in plastic or foil. Store at room temperature for up to 2 days

• Refrigeration: For longer storage, refrigerate up to 4 days

• Freezing: Freeze slices wrapped individually for up to 2 months

• Reheating: Warm slices in the microwave for 15–20 seconds or reheat whole loaf in a 300°F oven for 10–15 minutes

FAQs

1. What does the apple cider add to the bread?

Apple cider adds a rich, slightly tangy sweetness and enhances the overall apple-cinnamon flavor profile.

2. Can I make this bread without a stand mixer?

Yes, but it will require more manual effort to knead and incorporate the butter properly. A hand mixer with dough hooks can help.

3. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in equal amounts. It may reduce the rising time slightly.

4. What if I don’t have a Pullman pan?

A standard loaf pan (9×5 inch) can be used. It may affect the height and shape but will still taste great.

5. Can I skip the overnight chilling?

Chilling is recommended for easier handling. If skipping, be prepared for stickier dough and use plenty of flour when rolling.

6. How do I know when the bread is done baking?

The top should be deep golden brown, and an instant-read thermometer should read 200°F when inserted in the center.

7. Can I make the icing ahead of time?

Yes, store the icing in the fridge and rewarm slightly before using. Whisk well before drizzling.

8. Can I make this gluten-free?

This recipe depends on gluten for structure. A 1:1 gluten-free flour blend might work, but results can vary.

9. How can I make it more festive?

Add a touch of orange zest to the filling or top the glaze with crushed candied nuts for holiday flair.

Conclusion

Apple Cider Pull-Apart Bread is a delightful, cozy bake that captures the essence of fall with every tender, sticky-sweet slice. From its pillowy layers to its rich apple glaze, this bread is sure to impress whether served for brunch, dessert, or a special occasion. Perfect for sharing and enjoying warm, it’s a must-try recipe that brings comfort and joy in every bite.

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