APPLE CINNAMON PULL APART BREAD

Apple Cinnamon Pull Apart Bread image

Provided by By Inspired Taste

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups milk
1/2 cup vegetable oil
1 cup packed brown sugar
1 package regular active dry yeast
4 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter, melted
3 tablespoons ground cinnamon
2 medium Granny Smith apples, thinly sliced
1 cup powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk

Steps:

In 3-quart saucepan, stir together milk, oil and 1/2 cup of the brown sugar. Heat to simmering over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat; cool until warm (between 90°F and 110°F).
Add yeast and 2 cups of the flour; stir until blended. Cover; let rise in warm place 1 hour or until doubled in size. Stir in remaining 2 1/2 cups flour, the salt, baking powder and baking soda.
Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
On floured work surface, roll dough into 20x12-inch rectangle. Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles.
In small bowl, stir together melted butter, cinnamon and remaining 1/2 cup brown sugar. Spread mixture over rectangles. Place 1 or 2 apple slices on each rectangle. Create 5 stacks of dough with 6 rectangles in each stack. Place stacks in loaf pan, edges facing toward bottom of pan and sugared sides facing center of loaf, not ends of pan.
Bake 25 to 35 minutes or until puffed and golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool about 1 hour.
In a small bowl, mix glaze ingredients with wire whisk until smooth and thin enough to drizzle. Drizzle glaze over loaf.

Nutrition Facts : ServingSize 1 Serving