• On Nov, 05, 2024
•  ladyrecipes
•  Recipes

Caramel Apple Cinnamon Pull-Apart Bread

Ingredients

Ingredients

– For the dough:

– 1 1/2 teaspoons lively dry yeast
– 1/2 cup heat 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 cup chopped apple
– 1/4 cup ground 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 within the heat water. Let stand for five minutes, until the yeast is foamy.
2. Add the granulated sugar and flour to the bowl and stir till a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for five minutes, until the dough is smooth and elastic.
four. Place the dough in a greased bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or till the dough has doubled in dimension.

– 1 cup (2 sticks) unsalted butter, softened

– 3/4 cup granulated sugar

– half of cup packed mild brown sugar

– 2 teaspoons ground cinnamon

– half of teaspoon floor nutmeg

– 1/4 teaspoon salt

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

– 1 cup chopped apples with peel

– 1/2 cup chopped pecans

– 1/4 cup chopped caramel candy

Ingredients

Dry ingredients:

• 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 ingredients:

• 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 floor cinnamon

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 more for dusting

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

– 2 teaspoons table 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 giant eggs

– Caramel Apple Filling (recipe follows)

– Cinnamon Sugar Topping (recipe follows)

Caramel Apple Filling:

– half cup (4 ounces) unsalted butter

– half of 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 teaspoon ground cinnamon

– 1/4 teaspoon floor nutmeg

Cinnamon Sugar Topping:

– 1/4 cup granulated sugar

– 1 tablespoon floor cinnamon

All-Purpose Flour is a flexible, finely milled flour created from a blend of exhausting and delicate wheat. It has a moderate protein content, which makes it appropriate for a variety of baking functions, from cakes and cookies to breads and pastries.

In this recipe for Caramel Apple Cinnamon Pull apart bread cinnamon recipe-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 mixture of warm milk, sugar, yeast, and All-Purpose Flour. The yeast helps the dough to rise and develop a lightweight and airy texture, whereas the sugar supplies sweetness and nourishment for the yeast.

Once the dough has risen, it’s rolled out right into a rectangle and unfold with a cinnamon-sugar combination. Sliced apples are then arranged on high of the cinnamon-sugar combination, creating a colourful and fragrant filling. The dough is then rolled up into a log and minimize into individual slices, that 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 melt and caramelize, creating a candy and sticky glaze that will coat the bread and make it irresistible.

Ingredients:

• 1 (16 ounce) can refrigerated caramel apple pie filling
• 1 (8 ounce) package refrigerated crescent roll dough
• 1 tablespoon ground 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 ground cinnamon

1 teaspoon ground 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) light 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 mix with different components.

– 1 field refrigerated cinnamon rolls (12 pieces)

– 1 cup brown sugar

– half cup granulated sugar

– 1 teaspoon floor cinnamon.

– 1/2 cup diced apple

– 1/4 cup chopped nuts, optional

– half cup chopped caramel bits

Ingredients

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/2 cup mild 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 produced from the dried bark of cinnamon trees. It has a heat, candy flavor and a barely spicy aroma. Cinnamon is used in a wide range of dishes, including baked goods, desserts, and savory dishes. It can also be used in some medicinal preparations.

Cinnamon is a good source of manganese, which is crucial for bone well being and blood sugar management. It can additionally be an excellent source of antioxidants, which may help protect cells from harm.

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

Ground cinnamon may be stored in a cool, dark place for up to six months. However, it’s best to use it within three months for the best taste.

• 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, combine the warm water, sugar, and yeast. Let sit till foamy, about 5 minutes.

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

3) Turn the dough out onto a frivolously floured surface and knead for 5-7 minutes till clean 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 mixture over one of the rectangles of dough. Top with the remaining rectangle of dough.

8) Cut the dough into 12 strips. Twist each strip a quantity of instances 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 30 minutes, or until the dough has doubled in measurement.

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

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

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

– Let stand for 5 minutes, or until the yeast is foamy.

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

– Stir until a dough types.

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

– Form the dough right 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, until foamy, allows the yeast to activate and create bubbles. This is an important step as it ensures that the bread will rise properly throughout baking, leading to a lightweight and fluffy texture.

Add flour and salt to the bowl and blend until a dough varieties.

Knead the dough on a flippantly floured floor for fifty seven minutes until it turns into smooth and elastic.

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

– In a large bowl, combine the bread dough elements and knead until a dough varieties.

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

– While the dough is rising, prepare 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 lightly floured surface into a 12×18 inch rectangle.

– Spread the filling evenly over the dough, rolling it up from the long aspect.

– 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 30 minutes, or until doubled in measurement.

– Preheat oven to 350 levels F (175 degrees 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 large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate bowl, whisk together the milk, eggs, and melted butter.
4. Add the wet elements to the dry components and stir until simply mixed.
5. Turn the dough out onto a frivolously floured floor and knead for 2-3 minutes until it’s 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 skinny.
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 ground cinnamon.
11. Sprinkle the cinnamon-sugar combination over the apples.
12. Starting at one of many lengthy edges, roll up the dough into a decent 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 through.
16. Allow to chill slightly earlier than slicing and serving.

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

Punching down the dough removes any large air bubbles that will have shaped during rising, resulting in a extra even texture.

Dividing the dough in half ensures that each half is of equal size and can bake evenly.

Roll out every half right into a 12x9inch rectangle.

Instructions

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

Caramel Apple Cinnamon Pull-Apart Bread is a scrumptious and easy-to-make treat that is excellent 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 degrees 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 till golden brown.

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

Enjoy!

Press the remaining dough rectangle in an even layer over the filling.

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

Once the sides are sealed, place the baking dish on a baking sheet and bake within the preheated oven for 15-20 minutes, or till the dough is cooked through 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 large bowl, mix heat water, sugar, and yeast; stir until dissolved. Let stand for five minutes, or until the yeast looks foamy.

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

4. Gradually add the remaining flour, 1/2 cup at a time, until the dough is easy and elastic. Turn the dough out onto a flippantly floured surface and knead for 5-7 minutes, or till the dough is clean and elastic.

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

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

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

8. Cut the other rectangle into 1-inch squares. Place the squares in a greased 9×13-inch baking pan. Arrange the squares in rows, beginning at the bottom of the pan and working your way up. Brush the squares with melted butter.

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

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

11. Serve warm or at room temperature.

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

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

Make the Caramel Sauce:

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

Make the Cinnamon Filling:

1. In a small bowl, mix the sugar, cinnamon, and nutmeg.
2. Set apart.

Prepare the Dough:

1. In a big bowl, combine the flour, sugar, and salt.
2. Add the milk and butter and blend until just combined.
3. Knead the dough on a lightly floured floor for 5 minutes till smooth 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 lengthy aspect, beginning at one end. Pinch the seam to seal.
5. Cut the roll into 12 slices and place them in the ready 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 couple of minutes before inverting it onto a serving plate.

Serve with further caramel sauce, if desired.