Caramel Apple Cinnamon Pull-Apart Bread

Ingredients

Ingredients

– For the dough:

– 1 half teaspoons energetic dry yeast
– half cup warm water (105-115 degrees F)
– 1/4 cup granulated sugar
– 1 half cups all-purpose flour

– For the filling:

– 1 (12-ounce) jar caramel sauce
– half of cup chopped apple
– 1/4 cup floor cinnamon

– For the glaze:

– 1/2 cup powdered sugar
– 1 tablespoon milk
– 1/4 teaspoon vanilla extract

Dough

1. In a big bowl, dissolve the yeast in the heat water. Let stand for 5 minutes, until the yeast is foamy.
2. Add the granulated sugar and flour to the bowl and stir until a dough forms.
three. Turn the dough out onto a flippantly floured surface and knead for 5 minutes, until the dough is easy and elastic.
four. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or till the dough has doubled in measurement.

– 1 cup (2 sticks) unsalted butter, softened

– 3/4 cup granulated sugar

– half cup packed light brown sugar

– 2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 1 (16 ounce) package deal refrigerated flaky biscuit dough (8 biscuits)

– 1 cup chopped apples with peel

– half cup chopped pecans

– 1/4 cup chopped caramel candy

Ingredients

Dry elements:

• 3 cups all-purpose flour, plus more for dusting
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet elements:

• 1 cup lukewarm water
• 1/4 cup melted unsalted butter
• 1 egg, beaten

Filling:

• 12 caramel apples, chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground Cinnamon pull apart bread recipe

Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon cinnamon

– 2 3/4 cups (13 1/4 ounces) King Arthur Unbleached All-Purpose Flour, plus extra for dusting

– 1 tablespoon (1 packet, or 2 1/4 teaspoons) active dry yeast

– 2 teaspoons desk salt

– 1 3/4 cups (14 ounces) warm entire milk (105°F-115°F)

– 1/4 cup (1 half ounces) unsalted butter, softened

– 1/4 cup granulated sugar

– 2 massive eggs

– Caramel Apple Filling (recipe follows)

– Cinnamon Sugar Topping (recipe follows)

Caramel Apple Filling:

– half cup (4 ounces) unsalted butter

– half cup granulated sugar, plus more for sprinkling

– 2 medium apples (such as Granny Smith or Honeycrisp), peeled and finely diced

– 1/2 cup chopped pecans or walnuts

– half of teaspoon ground cinnamon

– 1/4 teaspoon floor nutmeg

Cinnamon Sugar Topping:

– 1/4 cup granulated sugar

– 1 tablespoon ground cinnamon

All-Purpose Flour is a flexible, finely milled flour made from a mix of exhausting and gentle wheat. It has a moderate protein content, which makes it suitable for a variety of baking functions, from desserts and cookies to breads and pastries.

In this recipe for Caramel Apple Cinnamon Pull-Apart Bread, All-Purpose Flour is used to create a gentle and fluffy dough that gives the bottom for the sweet and flavorful filling. The dough is made with a mix of warm milk, sugar, yeast, and All-Purpose Flour. The yeast helps the dough to rise and develop a light and airy texture, whereas the sugar offers sweetness and nourishment for the yeast.

Once the dough has risen, it is rolled out into a rectangle and spread with a cinnamon-sugar combination. Sliced apples are then organized on high of the cinnamon-sugar mixture, creating a colorful and aromatic filling. The dough is then rolled up right into a log and reduce into individual slices, which are placed in a baking dish and allowed to rise again.

During the second rise, the dough will puff up and turn into even lighter and fluffier. When the bread is baked, the cinnamon-sugar filling will soften and caramelize, creating a candy and sticky glaze that can coat the bread and make it irresistible.

Ingredients:

• 1 (16 ounce) can refrigerated caramel apple pie filling
• 1 (8 ounce) package deal refrigerated crescent roll dough
• 1 tablespoon floor cinnamon
• 1 tablespoon white granulated sugar
• 1/2 cup chopped nuts (optional)
• 1/4 cup melted butter

Dry Ingredients

2 cups (240g) all-purpose flour

1 cup (200g) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons floor cinnamon

1 teaspoon floor nutmeg

1/2 teaspoon salt

Wet Ingredients

1/2 cup (118ml) unsalted butter, melted

1/2 cup (120ml) milk

1 egg

1 teaspoon vanilla extract

Filling Ingredients

1 cup (2 sticks or 226g) unsalted butter, melted

1 cup (200g) mild brown sugar

1/2 cup (140g) chopped caramel apples

1/4 cup (28g) chopped walnuts (optional)

Icing Ingredients

1/2 cup (1 stick or 113g) unsalted butter, softened

3 cups (360g) confectioners’ sugar

3-4 tablespoons milk

1/2 teaspoon vanilla extract

– 1 cup (2 sticks) unsalted butter, softened

1. Use unsalted butter for baking.
2. Softened butter is easier to combine with other elements.

– 1 field refrigerated cinnamon rolls (12 pieces)

– 1 cup brown sugar

– 1/2 cup granulated sugar

– 1 teaspoon ground cinnamon.

– half cup diced apple

– 1/4 cup chopped nuts, optional

– half of cup chopped caramel bits

Ingredients

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Ground Cinnamon

Ground cinnamon is a spice created from the dried bark of cinnamon timber. It has a heat, candy taste and a barely spicy aroma. Cinnamon is utilized in quite a lot of dishes, together with baked items, desserts, and savory dishes. It can additionally be utilized in some medicinal preparations.

Cinnamon is an effective supply of manganese, which is important for bone health and blood sugar control. It can also be a great supply of antioxidants, which can help defend cells from injury.

When buying floor cinnamon, look for a brand that is labeled “pure cinnamon” or “Ceylon cinnamon.” These kinds of cinnamon are made from the true cinnamon tree (Cinnamomum verum), which has a extra delicate taste than other kinds of cinnamon.

Ground cinnamon may be saved in a cool, dark place for as a lot as six months. However, it is best to make use of it within three months for the most effective flavor.

• Chopped green apples

• Brown sugar

• Ground cinnamon

• Caramel sauce

• Cinnamon sugar

• Prepared vanilla frosting

Instructions

1) In the bowl of a stand mixer fitted with a paddle attachment, mix the warm water, sugar, and yeast. Let sit until foamy, about 5 minutes.

2) Add the milk, eggs, salt, and flour. Mix on low speed until a dough varieties.

3) Turn the dough out onto a lightly floured surface and knead for 5-7 minutes till easy and elastic.

4) Place the dough in a lightly oiled bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in dimension.

5) Punch down the dough and divide it in half. Roll out every half right into a 12×9-inch rectangle.

6) In a small bowl, mix the brown sugar, cinnamon, and nutmeg.

7) Spread the brown sugar combination over one of the rectangles of dough. Top with the remaining rectangle of dough.

8) Cut the dough into 12 strips. Twist every strip a few occasions and place it in a greased 9×13-inch baking dish.

9) Cover the baking dish with plastic wrap and let rise in a warm place for half-hour, or until the dough has doubled in dimension.

10) Preheat the oven to 375 levels F (190 levels C).

11) Bake for 25-30 minutes, or until golden brown.

– In a big bowl, whisk together half of cup granulated sugar, half cup warm water (110-115 levels F), and 1 tablespoon lively dry yeast.

– Let stand for five minutes, or till the yeast is foamy.

– Add 2 cups all-purpose flour, half of teaspoon salt, and 1/4 cup unsalted butter, cubed and softened, to the bowl.

– Stir until a dough forms.

– Turn the dough out onto a floured surface and knead for 5-7 minutes till clean and elastic.

– Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap.

– Let rise in a warm place for 1 hour, or until the dough has doubled in measurement.

Let stand for 5 minutes, till foamy, allows the yeast to activate and create bubbles. This is a crucial step because it ensures that the bread will rise correctly throughout baking, leading to a lightweight and fluffy texture.

Add flour and salt to the bowl and mix till a dough types.

Knead the dough on a flippantly floured surface for fifty seven minutes till it turns into easy and elastic.

Place the dough in a greased bowl, cowl, and let rise in a warm place for 1 hour, or till doubled in dimension.

– In a big bowl, mix the bread dough components and knead until a dough forms.

– Place the dough in a flippantly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in measurement.

– While the dough is rising, put together the filling by combining the apples, cinnamon, and sugar in a bowl.

– Once the dough has risen, punch it down and roll it out on a flippantly floured surface into a 12×18 inch rectangle.

– Spread the filling evenly over the dough, rolling it up from the lengthy facet.

– Cut the dough roll into 12 slices and place them in a greased 9×13 inch baking pan.

– Cover the pan with plastic wrap and let rise in a heat place for half-hour, or till doubled in size.

– Preheat oven to 350 degrees F (175 levels C).

– Bake for 30-35 minutes, or until golden brown.

– Let cool for 10 minutes earlier than serving.

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a big bowl, mix the all-purpose flour, sugar, baking powder, baking soda, salt, and floor cinnamon.
3. In a separate bowl, whisk collectively the milk, eggs, and melted butter.
4. Add the moist components to the dry elements and stir till just mixed.
5. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes till it is clean and elastic.
6. Roll the dough out into a 12×18-inch rectangle.
7. Spread the softened butter evenly over the surface of the dough.
8. Peel and core the apples and slice them thin.
9. Arrange the apple slices over the buttered dough, leaving a 1-inch border across the edges.
10. In a small bowl, mix the granulated sugar and floor cinnamon.
11. Sprinkle the cinnamon-sugar mixture over the apples.
12. Starting at one of the long edges, roll up the dough into a good cylinder.
13. Transfer the dough to a greased 9×13-inch baking pan.
14. Pinch the seam of the dough to seal.
15. Bake for 25-30 minutes, or until golden brown and baked by way of.
16. Allow to cool slightly before slicing and serving.

Instructions, Punch down the dough and divide it in half.

Punching down the dough removes any giant air bubbles that will have fashioned throughout rising, resulting in a extra even texture.

Dividing the dough in half ensures that every half is of equal size and will bake evenly.

Roll out each half right into a 12x9inch rectangle.

Instructions

Spread caramel sauce over one rectangle of dough, leaving a 1-inch border across the edges.

Caramel Apple Cinnamon Pull-Apart Bread is a delicious and easy-to-make deal with that is good for fall.

To make Caramel Apple Cinnamon Pull-Apart Bread, you will want the next elements:

– 1 can (12 ounces) of refrigerated cinnamon roll dough
– 1/4 cup of butter, melted
– 1/4 cup of brown sugar
– 1/4 cup of chopped apples
– 1/4 cup of chopped cinnamon candies

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. Unroll the cinnamon roll dough and place it on a greased baking sheet.

3. Brush the dough with melted butter.

4. Sprinkle the dough with brown sugar, chopped apples, and cinnamon candies.

5. Roll up the dough tightly and place it in a greased loaf pan.

6. Bake for 25-30 minutes, or until golden brown.

7. Let cool for a few minutes earlier than slicing and serving.

Enjoy!

Press the remaining dough rectangle in a good layer over the filling.

Using your fingers or a fork, seal the edges of the dough firmly, pressing them collectively to create a safe seal.

Once the edges are sealed, place the baking dish on a baking sheet and bake within the preheated oven for 15-20 minutes, or until the dough is cooked by way of and the filling is scorching and bubbly.

Instructions:

1. Cut the dough into 12 equal squares.

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big bowl, mix warm water, sugar, and yeast; stir until dissolved. Let stand for 5 minutes, or until the yeast seems foamy.

3. Add the melted butter, milk, salt, and 1 cup of the flour to the yeast mixture. Stir until mixed.

4. Gradually add the remaining flour, half of cup at a time, till the dough is smooth and elastic. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is clean and elastic.

5. Place the dough in a frivolously greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in size.

6. Meanwhile, make the caramel sauce. In a medium saucepan, mix the brown sugar, butter, and cream. Bring to a boil over medium heat, stirring continuously. Reduce heat to low and simmer for 5 minutes, or till the sauce has thickened. Remove from heat and stir in the apples.

7. Punch down the dough and divide it in half. Roll out every half into a 12×9-inch rectangle. Spread the caramel apple combination over one of many rectangles.

8. Cut the opposite rectangle into 1-inch squares. Place the squares in a greased 9×13-inch baking pan. Arrange the squares in rows, starting at the backside of the pan and dealing your method up. Brush the squares with melted butter.

9. Top with the remaining caramel apple mixture. Cover with plastic wrap and let rise in a heat place for 30 minutes, or till the dough has doubled in dimension.

10. Bake within the preheated oven for 25-30 minutes, or till the bread is golden brown and cooked through.

11. Serve warm or at room temperature.

Instructions: Bake for 30-35 minutes, or until golden brown.

Preheat oven to 350 levels F (175 levels C). Grease a 9×13 inch baking pan.

Make the Caramel Sauce:

1. In a medium saucepan, combine the sugar, butter, and water. Bring to a boil over medium heat, stirring constantly.
2. Reduce warmth to low and simmer for 5 minutes, stirring sometimes.
3. Remove from warmth and stir in the vanilla extract.

Make the Cinnamon Filling:

1. In a small bowl, combine the sugar, cinnamon, and nutmeg.
2. Set aside.

Prepare the Dough:

1. In a big bowl, combine the flour, sugar, and salt.
2. Add the milk and butter and mix till just mixed.
3. Knead the dough on a lightly floured floor for five minutes till easy and elastic.

Assemble the Bread:

1. Divide the dough in half.
2. Roll out one half of the dough into a 12×9 inch rectangle. Spread with half of the caramel sauce.
3. Sprinkle with half of the cinnamon filling.
4. Roll up the dough from the long aspect, starting at one finish. Pinch the seam to seal.
5. Cut the roll into 12 slices and place them in the prepared baking pan.
6. Repeat with the remaining dough, caramel sauce, and cinnamon filling.

Bake for 20-25 minutes, or until golden brown.

Allow to chill for 10 minutes earlier than serving.

Once the bread is finished baking, let it cool within the pan for a few minutes earlier than inverting it onto a serving plate.

Serve with extra caramel sauce, if desired.