Tuesday, November 15, 2011

Apple-Cinnamon Pull Apart Loaf


I came across this recipe on one of the many food blogs I follow.  

It was one of those times that I was inspired to step away from the computer and waltz directly into the kitchen to get to work on what I'd just seen.

This recipe uses Rhodes frozen dough balls (thawed), filled with an apple/brown sugar/cinnamon mixture, sealed like a happy little package, and tossed into a baking dish together.

YUM.

I didn't have any Rhodes bread on hand, so I made my own dough balls using this dough recipe.  (I halved the recipe, and I had enough dough to make two of these pull-apart loaves.)

Here's what to do:

Combine Granny Smith apples, brown sugar, cinnamon, pecans, and the juice and zest from half a lemon.


 Cut the dough balls in half.

 Flatten dough and add about a teaspoon of the apple mixture in the center.

 Fold up the edges and pinch together.

 Toss it in a greased 9 x 5 loaf pan.

Repeat. 

 Mmmmmmm.

 Sprinkle with remaining apple/pecan mixture, loosely cover with greased plastic wrap, and let it rise until double (about an hour).

 Preheat oven.

 And bake for about 40-45 minutes.

 Can you even imagine how wonderful this smells?

 Pour the icing mixture over while bread is still warm.

Comfort food to the max.

Enjoy!

The printable recipe lives here.

Apple-Cinnamon Pull-Apart Loaf
Makes 1 loaf

16 Rhodes™ Dinner Rolls, thawed (or use your own dough recipe)
3 medium size Granny Smith apples, peeled and chopped
1/3 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
Zest and juice from half a lemon (about 2 teaspoons of juice)

Icing:
1 cup powdered sugar
3-4 teaspoons water
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring


Cut thawed rolls in half. Combine apples, sugar, nuts, cinnamon, and lemon juice and zest. Flatten each roll half into a 2-3-inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5-inch loaf pan. Spoon remaining apple mixture evenly over the top. Cover with greased plastic wrap and let rise until double. Remove wrap and bake at 350°F 40-45 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes. Remove from pan and place on wire rack to cool. Combine icing ingredients and drizzle over loaf.

Recipe slightly modified from here. -

24 comments:

Rita said...

What a perfect recipe for teh fall weather.
Rita

simplydre said...

I am soooooo making this! Thank you for sharing! This will become an instant favorite around here!

Dorothy @ Crazy for Crust said...

This is awesome! It's bread with a surprise inside. I love it.

Caneel said...

Ummm ... YUMM! I'll be attempting the GF version of this at some point!!

Anonymous said...

Would you be able to make it and freeze it for awhile and then thaw and bake? Would it still work?

Little Magnolia Kitchen said...

These look absolutely amazing!!! I may just have to make it this weekend!

nativetexangirl said...

These look really good. Freida Loves Bread has a great Dinner Roll recipe that you can use in place of Rhodes Rolls if you like to make it all from scratch. Can't wait to eat some of these! Donna

Erin said...

Man, this looks dangerous ;) I'm pinning for later when my baby weight is gone!

Elaine said...

Oh my goodness this looks AMAZING. My mouth is watering. Literally. Thanks for sharing! Now excuse me while I prance into the kitchen and make this recipe :)

Mary said...

I made these delectable babies a few days after I saw this post! I had some frozen rolls on hand so I just used 'em instead of making my own dough. I'm not sure what I did "wrong" but my bundles filled my 9x5 so full I thought, "This is gonna raise all over the place!" So I transferred all my bundles to a bundt cake pan. And they did raise like crazy in just 30 minutes. But when I served them I received a standing ovation from everyone... even my picky grandson! DELICIOUS! I will be making these again !

Mary said...

I made these delectable babies a few days after I saw this post! I had some frozen rolls on hand so I just used 'em instead of making my own dough. I'm not sure what I did "wrong" but my bundles filled my 9x5 so full I thought, "This is gonna raise all over the place!" So I transferred all my bundles to a bundt cake pan. And they did raise like crazy in just 30 minutes. But when I served them I received a standing ovation from everyone... even my picky grandson! DELICIOUS! I will be making these again !

Ginny said...

Oh my goodness, Mary. That is an incredible idea!! I might just have to use that as a modification and post it! Apple-Cinnamon Pull Apart Bundt. You are brilliant!

Anonymous said...

I am making them right now. I followed the recipe to a tee and Mary is right. I'm using a loaf pan, but next time I will use a bundt pan. Also, I seem to have a lot of the apple mixture left.

Rach said...

Can I let sit in the fridge overnight before baking?

Ginny said...

Sorry---I just now saw this, Rach. I haven't tried it with this recipe, but I have done it with cinnamon rolls in the past. Either let it come to room temperature before baking or bake for a few minutes extra (keeping a close eye on it). Let me know how it turns out!

Anonymous said...
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Anonymous said...

I made this tonight. It was done on the outside but the inside was gooey. I covered it the last ten minutes with foil, followed instructions. Any suggestions?

Ginny said...

Hi Anonymous: I'm sorry you had trouble with the recipe. What size loaf pan did you use? If anything smaller than a 9"x5" pan is used, the baking time will have to be increased.

Thanks,
Ginny

Anonymous said...

These look delish. Do you think I Can use Pillsbury refrigerated biscuits for this?

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Anonymous said...

I am sure it would work. I make pecan rolls and freeze one pan for later. I immediately freeze after assembly and before they rise. Take out of freezer and let thaw at room temp and rise (double in size)....bake as recipe indicates.