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Apple pie pull-apart bread loaf on a wooden board with caramelized cinnamon sugar layers and diced apple filling showing between them

Apple Pie Pull-Apart Bread

Refrigerated biscuits dipped in butter and cinnamon sugar, layered with a quick stovetop apple filling in a loaf pan and baked into a caramelized pull-apart loaf.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 35 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

For the apple filling
  • 3 medium apples peeled and diced small
  • 2 tbsp butter
  • 1/3 cup packed brown sugar 65 g
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • salt a pinch
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp vanilla extract
For the bread
  • 2 cans refrigerated biscuits 16.3 oz (462 g), 8 biscuits each
  • 1/2 cup butter 113 g, melted
  • 1 cup granulated sugar 200 g
  • 1 tbsp ground cinnamon

Method
 

  1. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, lemon juice and salt and cook, stirring often, 6 to 8 minutes until tender. Stir in the cornstarch mixed with the water and cook 1 to 2 minutes until thick. Off the heat, stir in the vanilla.
  2. Spread the filling on a plate and let it cool completely, about 20 minutes. Meanwhile, heat the oven to 350°F (175°C), grease a 9x5-inch loaf pan and mix the granulated sugar and cinnamon in a shallow bowl.
  3. Split each biscuit into two thinner rounds. Dip each round in the melted butter, then coat it in the cinnamon sugar.
  4. Stand the rounds on their edges in the loaf pan, spooning a little apple filling between every two or three rounds and keeping it away from the pan walls. Sprinkle any leftover cinnamon sugar on top.
  5. Set the pan on a rimmed baking sheet and bake 50 to 60 minutes, covering loosely with foil after about 30 minutes if the top is browning fast. It is done when a piece from the center looks flaky and cooked, not doughy.
  6. Cool in the pan for 15 minutes, run a knife around the edges, turn out onto a plate and flip upright. Serve warm.

Notes

Biscuit size: the recipe uses two large 16.3 oz cans. With smaller cans the loaf is shorter: start checking the center at about 40 minutes.
Apples: use firm baking apples such as Granny Smith or Honeycrisp, or a mix of tart and sweet. Very soft apples turn into sauce.
Make ahead: the apple filling can be cooked a day ahead and refrigerated.
Storage: best the day it is baked. Keep covered at room temperature for up to a day, or refrigerate up to 3 days. Warm pieces 10 to 15 seconds in the microwave.
Nutrition is an estimate per serving calculated from standard ingredient values with two 16.3 oz cans of biscuits, not a laboratory analysis.