When I was a kid, every Christmas morning we would have cinnamon pull-apart bread for breakfast. It was certainly not a sit down meal, rather the bread sat as a centerpiece on the coffee table. It was surrounded by presents, ribbons and wrapping paper scraps, and of course, the filled coffee cups of my older siblings and parents. I could have cared less about the bread since I was ripping into presents and eating my own special breakfast that consisted of chocolate, candy canes, and clementines that I found in my stocking.
As I grew older, the warm and sticky pull apart bread lured me in. And as you know from this blog, I’ll eat anything with cinnamon. When I stumbled upon this recipe, in April of all times, I thought, well why not? The grocery stores and markets are still brimming with a variety of apples and now I have the courage to address yeast based breads. I’m so glad I did.
This loaf is really fun to make, especially if you have a stand mixer with the dough hook attachment. It’s packed with cinnamon and apple, yet it doesn’t overpower the butter-y and yeast-y bread. It smelled so divine coming out of the oven, that I forgot to make the glaze topping, as you can see from the picture above. Instead I peeled off a few layers and spread butter over it. Naturally, I peeled off a few more layers, until just half the loaf remained. With the remaining half, I did end up adding the glaze which was exceptional.