Apple Cinnamon Brioche Pull Aparts Recipes

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.

APPLE CINNAMON PULL APART BREAD

Steps:

• Add apples, butter, brown sugar, cinnamon, nutmeg and salt to a medium sauce pan set to medium heat. Cook, stirring occasionally until apples are tender but not mushy. Turn off heat and let cool.
• Heat oven to 350 degrees. Prepare a 9X5 inch loaf pan with cooking spray.
• Using a sharp knife, slice each biscuit in half, horizontally. Spoon about a tablespoon of apple filling onto each half. Stack 4 biscuit halves on top of teach other.
• Place stacks in loaf pan, making sure that each end has biscuits without filling touching end of pan. Cover with foil and bake for 30 minutes. Remove foil and continue to cook for approximately 5 - 8 minutes until top of bread is golden brown. Cool for 5 minutes then remove from pan.
• Whisk together confectioners sugar, milk and vanilla. Drizzle over bread.

APPLE CINNAMON BRIOCHE PULL-APARTS

Steps:

• and stir to combine. Cook until mixture begins to bubble, then turn heat to low and cook for another 3 minutes, stirring constantly. Transfer filling to a bowl and let cool. For the cinnamon sugar: Combine sugars, cinnamon, and vanilla in a medium bowl and set aside. For the pull-aparts: Line bottoms of two 9-in cake pans with 10-in rounds of parchment paper, creasing paper so it fits up the sides. Cut four 2"x15" long strips of parchment and place along the sides of the pans (2 per pan), to protect the side of the pans. Place brioche dough on a lightly floured work surface. Roll out dough into a 7"x16" rectangle, with the long side towards you. Spread apple filling evenly over the dough. Sprinkle the cinnamon sugar mixture over the apples, reserving about 1/4 cup for garnish. Roll up the dough from the far side. It will stretch as you roll, so the final length of the roll should be be about 24". When log is finished, let it rest seam side down for a few minutes. Use a sharp knife to cut roll into two 12-in logs. Cut each log into seven 1 1/2-in pieces. Arrange 6 pieces in a circle in each prepared cake pan, and place the seventh piece in the center. Mix egg with a little water to make an egg wash and brush lightly over the tops of the rolls. Sprinkle the reserved cinnamon sugar over the rolls. Let pans of dough rise for about 1 1/2 hours until the rolls have risen to the top of the pans. Preheat oven to 325 degrees F. Bake rolls for 25-30 minutes until they are golden brown. Let cool for about 10 minutes, then unmold from pan and remove parchment pieces so they don't get stuck.