Cinnamon Apple Pull-Apart Bread
For a special breakfast that’s sure to impress, this easy Cinnamon Apple Pull-Apart Bread is a must. Not only is it a looker, but every fluffy crevice and golden fold of this loaf is smattered with irresistibly buttery, apple and cinnamon-brown sugar goodness. Using canned biscuits keeps this pull-apart bread recipe simple enough for bakers of all skill levels; however, it’s what you bring to the convenience dough product that yields a treat that tastes completely homemade. If you find that your melted butter begins to re-solidify slightly after you’ve stirred in the vanilla extract, no worries—just pop it back into the microwave for a few seconds and proceed with brushing the biscuit dough rounds. When arranging the stacks of dough into your pan, keep in mind that the dough will need space to rise and expand a bit as it bakes. A tangy cream cheese drizzle over the warm cinnamon-apple bread is certainly a welcome finishing touch, but it’s not essential if you’d rather dig in immediately.
Note: The reason we call for using 1 1/2 cans of biscuit dough, rather than using both cans in entirety or stopping at a single can, is in the interest of fully filling out the pan for the best loaf of pull-apart bread possible. However, be aware that this will leave you with 4 extra biscuits to bake off as a buttery snack or seal in a plastic zip-top bag and refrigerate for later use.