This soft and fluffy pull-apart bread lives up to its name—you can effortlessly pull apart a slice to enjoy! Bursting with the warm flavors of apple cider and cinnamon, it’s a delightful twist on my Apple Cider Cinnamon Rolls.
INGREDIENTS
Dough:
- ½ cup (120 g) 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 (444 g) all-purpose flour
- 8 tablespoons (1 stick or 114 g) unsalted butter, at room temperature
Filling:
- ¾ cup (150 g) granulated sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, melted
Icing:
- ½ cup (120 g) 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 brandy (optional)
- 1 ½ cups (180 g) confectioners’ sugar
Equipment:
- 9x4x4-inch (23x10x10 cm) Pullman pan
INSTRUCTIONS
Prepare the Dough:
- Grease a large bowl and set it aside. In the bowl of a stand mixer fitted with a paddle attachment, combine apple cider, sugar, and yeast. Let sit for 5 minutes until the yeast dissolves.
- Add eggs and salt, mixing on low speed until combined. Gradually add the flour and mix on low until incorporated (1–2 minutes).
- Add butter, one piece at a time, mixing until fully incorporated after each addition. Once all the butter is added, increase speed to medium and beat until no visible butter pieces remain (about 1 minute).
- Transfer the sticky dough to the prepared bowl, cover with plastic wrap, and let rise for 30 minutes.
- Remove the wrap, gently pull the dough up from underneath, and fold it over itself. Rotate the bowl a quarter turn and repeat 6–8 times. Cover and let rise another 30 minutes. Repeat this folding process three more times, for a total rise time of 2 hours.
- Cover tightly with plastic wrap and refrigerate overnight or up to 72 hours. (Chilling helps with handling the sticky dough.)
Prepare the Filling:
- In a small bowl, combine sugar, cinnamon, and salt.
Assemble the Bread:
- Grease and line a 9x4x4-inch Pullman pan with a parchment sling. Lightly flour your work surface and roll the dough into a 20×12-inch (50×30.5 cm) rectangle.
- Brush melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top. Gently press the mixture into the dough.
- Cut the dough crosswise into five 12×4-inch (30.5×10 cm) strips. Stack the strips, then slice into six equal sections, each approximately 4×2 inches (10×5 cm).
- Arrange the stacked pieces upright in the pan, pressing them together snugly. Sprinkle any remaining cinnamon-sugar over the top.
- Cover with plastic wrap and let rise in a warm spot for 45–60 minutes, until the dough is about 1 inch below the pan’s edge.
Bake the Bread:
- Preheat the oven to 350°F (180°C). Place a sheet pan on a lower rack to catch any drips.
- Bake for 40–50 minutes, until the top is golden brown and an instant-read thermometer reads 200°F (95°C). If browning too quickly, cover the top with foil halfway through baking.
Make the Icing:
- In a saucepan, reduce apple cider and salt over medium-high heat to ¼ cup (60 g), about 3–4 minutes. Remove from heat and whisk in cream cheese, butter, vanilla, and apple brandy (if using) until smooth.
- Gradually whisk in confectioners’ sugar until the glaze is smooth and glossy.
Finish and Serve:
- Place the pan on a wire rack and pour half the icing over the hot bread. Let rest for 15 minutes.
- Using the parchment sling, carefully lift the bread out of the pan. Drizzle with the remaining icing. Let cool slightly before pulling apart to enjoy.
Notes:
- Chilling the dough overnight enhances flavor and makes it easier to handle. If dough sticks while rolling, return it to the refrigerator to chill further.
- If the dough resists rolling straight from the fridge, cover it with a tea towel and let it rest for 5 minutes before trying again.
Enjoy this warm, cinnamon-infused treat fresh from the oven for the best experience!
