Move Over Pumpkin Spice, there’s a new flavor in town. Apple Cinnamon. I often wonder why this country is so obsessed with pumpkin spice at this time of the year since apples are in season too. Instead of giving pumpkin all the credit in my house apples are always my first choice. They are incredibly versatile and take way less time to process.
What I love about this recipe is the versatility. It can be both breakfast and dessert. It’s super easy to make with things starting off with a can of pre-made biscuits. I guess you can say it’s almost like a take on monkey bread. This is a great recipe to make ahead of time and serve over successive days. It can even be frozen and thawed later as breakfast for the week. While it’s easy to get carried away this recipe deserves a side of coffee or sausage if you’re choosing to make this for breakfast. Give it a try and let me know what you think.
Recipe: Apple Cinnamon Pull Apart Bread
- 1 loaf pan
- Tin foil
- 3 bowls for apples, coconut oil, sugar
- 1 small sauce pan
- Mixing spoon
1 Can jumbo flaky biscuits
3 medium sized granny smith apples (peeled)
1 tsp vanilla extract
½ Cup white sugar
2 Tbsp ground cinnamon (divided)
⅛ tsp cardamom
½ Tbsp nutmeg
Sprinkle of ground clove
¼ Cup Coconut Oil (melted)
33 soft caramels
2 Tbsp water
To start, preheat the oven to 350 degrees Fahrenheit. Peel the apples and place them in a bowl. Quickly sprinkle them with half the cinnamon and all of the cardamom, nutmeg, vanilla and clove. Mix until covered.
Cover the loaf pan with tin foil. This will make it easier to remove the bread later for serving and drizzling. Spray the pan with nonstick cooking spray or coat it with coconut oil to avoid sticking.
Melt the coconut oil until liquefied in a small bowl and in another bowl add the remaining cinnamon and stir until incorporated.
Assemble a dredging station for the biscuits. Take the first biscuit and dip it in the coconut oil on both sides then the cinnamon sugar. Place this biscuit in the pan and add some of the apple mixture. Repeat this until the entire can is complete. If there are leftover apples, squeeze them between the biscuits or sprinkle them on top.
Drizzle any remaining coconut oil over the top and place in the over. Cook for 45 minutes then remove and allow to cool.
In the small saucepan add the water and the caramels. Over low heat melt until liquefied and remove from heat.
Next, pull the bread from the loaf pan with the sides of the foil and drizzle with the caramel allowing it the run down each side and in between the cracks.
Serve warm and enjoy!
Have you ever created a version of this type of bread? We would love to hear about your go-to recipe.