Caramel Apple Cinnamon Roll Bread

Caramel Apple Cinnamon Roll Bread

Swirled cinnamon roll bread studded with tender apples and finished with a caramel drizzle.

Total 2 hr 30 min Makes 14 slices Calories 285/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This yeasted loaf layers a soft, buttery dough with cinnamon sugar and diced apples, baked until golden and swirled through every slice. A simple caramel drizzle on top adds a sticky finish, making it a good centerpiece for a weekend brunch or fall breakfast spread.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 3/4 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled and finely diced apple
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup caramel sauce
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Method

  1. In the bowl of a stand mixer, whisk together the flour, granulated sugar, yeast, and salt.

  2. Add the warm milk, melted butter, eggs, and vanilla to the dry ingredients. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium speed for 6 to 8 minutes until smooth and elastic.

  3. Form the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.

  4. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 10 by 18 inches.

  5. Spread the softened butter evenly over the dough. In a small bowl, combine the brown sugar and cinnamon, then sprinkle evenly over the buttered surface. Scatter the diced apple over the top.

  6. Starting from a long edge, roll the dough tightly into a log. Slice the log lengthwise in half to expose the layers.

  7. Twist the two halves together, cut side facing up as much as possible, and place the twisted loaf into a greased 9x5-inch loaf pan.

  8. Cover the pan loosely and let the loaf rise in a warm spot until it has puffed up to fill the pan.

  9. Preheat the oven to 350°F.

  10. Bake the loaf until deep golden brown and a skewer inserted into the center comes out clean, tenting loosely with foil after 20 minutes if the top is browning too quickly.

  11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 20 minutes before slicing.

  12. Whisk together the powdered sugar and milk until smooth, then drizzle over the cooled loaf along with the caramel sauce before slicing.

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Caramel Apple Cinnamon Roll Bread

This yeasted loaf layers a soft, buttery dough with cinnamon sugar and diced apples, baked until golden and swirled through every slice. A simple caramel drizzle on top adds a sticky finish, making it a good centerpiece for a weekend brunch or fall breakfast spread.

2 hr 30 min 14 slices 285 cal

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 3/4 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled and finely diced apple
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup caramel sauce
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Method

  1. 1

    In the bowl of a stand mixer, whisk together the flour, granulated sugar, yeast, and salt.

  2. 2

    Add the warm milk, melted butter, eggs, and vanilla to the dry ingredients. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium speed for 6 to 8 minutes until smooth and elastic.

  3. 3

    Form the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.

  4. 4

    Punch down the dough and roll it out on a lightly floured surface into a rectangle about 10 by 18 inches.

  5. 5

    Spread the softened butter evenly over the dough. In a small bowl, combine the brown sugar and cinnamon, then sprinkle evenly over the buttered surface. Scatter the diced apple over the top.

  6. 6

    Starting from a long edge, roll the dough tightly into a log. Slice the log lengthwise in half to expose the layers.

  7. 7

    Twist the two halves together, cut side facing up as much as possible, and place the twisted loaf into a greased 9x5-inch loaf pan.

  8. 8

    Cover the pan loosely and let the loaf rise in a warm spot until it has puffed up to fill the pan.

  9. 9

    Preheat the oven to 350°F.

  10. 10

    Bake the loaf until deep golden brown and a skewer inserted into the center comes out clean, tenting loosely with foil after 20 minutes if the top is browning too quickly.

  11. 11

    Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 20 minutes before slicing.

  12. 12

    Whisk together the powdered sugar and milk until smooth, then drizzle over the cooled loaf along with the caramel sauce before slicing.