Ingredients
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
¾ cup granulated sugar (for filling)
1 tablespoon ground cinnamon
Pinch of salt (for filling)
2 tablespoons unsalted butter, melted
½ cup apple cider (for icing)
2 tablespoons cream cheese, at room temperature
1 tablespoon unsalted butter, at room temperature (for icing)
Pinch of salt (for icing)
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar
1 ½ cups confectioners’ sugar
Instructions
- 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 is fully blended. Beat on medium for 1 minute until dough is smooth. Transfer to prepared bowl.
- Cover and let rise for 30 minutes. Uncover and fold dough over itself several times. Cover again and repeat folding every 30 minutes for 2 hours total.
- Cover the dough tightly and refrigerate overnight, up to 72 hours.
- Mix granulated sugar, cinnamon, and salt in a small bowl for the filling.
- Grease and line a Pullman pan with parchment. On a floured surface, roll dough into 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 stacks into the pan, cut edges facing up.
- Cover and let rise until nearly doubled, about 45–60 minutes, or until about 1 inch below the top of the pan.
- 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 if browning too fast.
- In a saucepan, reduce ½ cup 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.
- 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 on top. Serve warm.
Notes
Add chopped apples, nuts, or dried fruit for variations.
Use maple syrup in glaze for a different flavor.
Can be stored at room temp for 2 days or frozen up to 2 months.
Reheat slices in microwave or whole loaf in oven.
Chilling the dough makes it easier to handle.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
