Apple Fritter Pull Apart Bread Recipe
This Apple Fritter Pull Apart Bread is such an easy and delicious breakfast recipe! A new twist on the conventional apple fritter, this breakfast bread is a perfect fall recipe!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 2 cans Grands refrigerated biscuits buttermilk, original, or honey butter all work well
- 1 whisked egg with 1 tbsp of water egg wash
Cinnamon mixture: (may need to make more)
In a large saucepan, add all filling ingredients and sauté over medium heat.
Cook until apples have browned and softened and sauce has thickened by stirring occasionally with a rubber whisk, scraping sides; set aside to cool off.
Preheat oven to 350 degrees Fahrenheit.
Mix together the ingredients for the cinnamon mixture.
Spray a 9×5-inch loaf pan with cooking spray.
Open tube of biscuits, and spread cinnamon mixture onto both sides of the first biscuit.
Lay biscuit in the loaf pan by tipping the pan upright to be able to stack biscuits one on top of the next in an upright position.
Spread about a tablespoon of the apple filling onto the cinnamon mixture.
Stack the next biscuit on top of first, spreading the cinnamon mixture first, then top it with the apple filling.
Repeat with all the remaining biscuits.
Lay your pan down flat and spread the biscuits back out, filling the pan, using your hand to press down and spread some of the cinnamon mixture over top.
Baste the top of the loaf with the egg wash.
Cover with sprayed aluminum foil and bake for about 30 minutes.
Remove the aluminum foil and place on the top rack to bake until top is golden brown and cooked thoroughly (check every 5 minutes or so).
Remove from the oven; let it cool in the pan for 10 minutes before moving to a serving plate.
Whisk together the glaze ingredients to pour over top the loaf, drizzling carefully to cover every section before serving.