There's little more tantalizing than the smell of apples and cinnamon wafting through the house.... except maybe for the smell of homemade bread baking. Combine those two and you've got a match made in heaven. This autumn inspired pull-apart bread, with its soft, apple stuffed rolls was out-of-this-world. Three times I've made it and three times it's been ogled over and gobbled up quickly (even without the glaze over it). Even using all white-whole-wheat flour (100% whole wheat made with a whiter, more mild-tasting wheat kernel), the bread rose well and the rolls were soft and tender. Enjoy!
Recipe Source: Mirien's Kitchen
The ingredients:
1-1/2 Tbs. active dry yeast
1 cup warm milk
1/2 cup butter, melted (part of this is for dipping the rolls into)
1 egg
2 Tbs. sugar
1 tsp. salt
3 to 3-1/2 cups flour (I used white whole wheat flour)
FILLING: (Some reviewers of this recipe said to double the filling. I never tried it doubled, so can't vouch for how it works in here, but it certainly seems like extra filling couldn't hurt its deliciousness quotient any.)
2 medium tart apples, peeled and chopped
2/3 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon 2 Tbs. butter, melted (optional)
ICING: (skip this if you want it a little less sweet)
1 cup confectioners' sugar
3 to 4-1/2 teaspoons hot water
1/2 teaspoon vanilla extract
Directions
In a large bowl, dissolve yeast in milk. Then add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough (for me it was about 3 cups total flour) . Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes (or just let it knead in the KitchenAid instead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. (I skipped this first rising time.)
For filling, in a small bowl combine the apple, sugar, pecans, cinnamon, and butter if desired. Set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle.
Reserving 1/2 cup apple filling for sprinkling over the top of the bread, place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining melted butter.
In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture (about 1/4 cup). Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack.
Combine icing ingredients; drizzle over warm bread. Makes 1 loaf.
Enjoy!
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Recipe Source: Mirien's Kitchen
Click here for printable recipe.
The ingredients:
1-1/2 Tbs. active dry yeast
1 cup warm milk
1/2 cup butter, melted (part of this is for dipping the rolls into)
1 egg
2 Tbs. sugar
1 tsp. salt
3 to 3-1/2 cups flour (I used white whole wheat flour)
FILLING: (Some reviewers of this recipe said to double the filling. I never tried it doubled, so can't vouch for how it works in here, but it certainly seems like extra filling couldn't hurt its deliciousness quotient any.)
2 medium tart apples, peeled and chopped
2/3 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon 2 Tbs. butter, melted (optional)
ICING: (skip this if you want it a little less sweet)
1 cup confectioners' sugar
3 to 4-1/2 teaspoons hot water
1/2 teaspoon vanilla extract
Directions
In a large bowl, dissolve yeast in milk. Then add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough (for me it was about 3 cups total flour) . Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes (or just let it knead in the KitchenAid instead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. (I skipped this first rising time.)
For filling, in a small bowl combine the apple, sugar, pecans, cinnamon, and butter if desired. Set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle.
Reserving 1/2 cup apple filling for sprinkling over the top of the bread, place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining melted butter. 
In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture (about 1/4 cup). Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack.
Combine icing ingredients; drizzle over warm bread. Makes 1 loaf.
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