Spiral Apple Bread with Caramel Apple Glaze
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If you’re looking for a delicious Apple Bread, look no further. This Spiral Apple Bread with Caramel Apple Glaze is both delicious and beautiful!
I can’t believe it’s been over a month since the last Year of Yeast post. Clearly, I’m getting more comfortable with my yeast-bread skills and I don’t need to practice as much anymore. (Or it could be that it was too hot to do much baking in August.)
Over the past couple weeks I’ve been craving something with apples and cinnamon. I instantly thought of making apple bread!
I blame it on the fact that fall is just around the corner. I hate to admit it, but I’m totally crazy excited for fall to come. Like many folks, fall is my favorite season and I plan to live it up this year.
As a bed and breakfast owner, fall was always my busiest time so I was never able to fully enjoy it. I blinked and it was over. This year I’m taking full advantage of the season and planning lots of cooking, baking, and crafting. You’re in for a treat – and maybe a trick or two!
Anyway, back to this craving for something apple-y and my overwhelming need to do a little baking, after a bit of research, planning, and recipe testing – this Spiral Apple Bread with Caramel Apple Glaze became a winner!
How to Make
Oh, and you’ll be happy to know that this Spiral Apple Bread recipe comes together very quickly. As with most yeast recipes, you need to factor in some rising time, but other than that, it’s a piece of cake.
I’ve actually learned to enjoy the rising process. The world moves too quickly these days. Today, I took the time to really enjoy every step of the process.
How the dough felt in my hands, how it smelled when it was rising, the flavor of the apples. It was like a bit of baking therapy.
And honestly, with very little effort, the resulting loaf looks pretty gorgeous. It’s like a mini-work of art.
Believe me, if I can do this, so can you. Let me show you how.
Cut into wedges to serve.
Totally scrumptious looking, right? Let me tell you … it is! That caramel apple glaze is what dreams are made of! You won’t even know what hit you.
So whether you are ready to embrace fall or not, take a few minutes for some baking therapy and give this Spiral Apple Bread recipe a try. Be sure to stop back and let me know what you think!
More Sweet Treats You May Enjoy
- Cinnamon Roll Apple Pie
- Apple Cranberry Slab Pie
- Caramel Apple Cream Cheese Spread
- Spiced Apple Cake Cookies
- Caramel Apple Martini
Spiral Apple Bread with Caramel Apple Glaze
Ingredients
Bread
- 2 cups all-purpose flour
- 3/4 cup warm milk
- 2 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/4 ground cinnamon
- 3 apples peeled, cored, and sliced (I used Granny Smith.)
Topping
- 1/4 cup unsalted butter melted
- 1/4 teaspoon ground cinnamon
- 1/4 cup sugar
Glaze
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 1 tablespoon apple cider
- 1/2 cup powdered sugar sifted
Instructions
- Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.
- In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
- Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.5 hours or until doubled in size.
- Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.
- Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
- Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.
- Bake for 20-25 minutes until golden brown.
- For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.
- While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread.
Michael, this recipe is still going strong! I made this for my coworkers and one guy fell in love with it! Tomorrow is his last day and guess what he asked for?? You got it, “Apple Bread”, as he calls it!!!! Thanks for sharing the recipe.
I cant wait to try your spiral apple bread recipe..im sure it will be a hit at my house..Thanks
Does this make 2? Because I see two bread in the picture but throughout the explanation it suggests it’s referring to one. Thanks
Yep! It makes two. Sorry for any confusion.
xo Michael
Is it fine to make bread dough day ahead and refrigerate for the night? Thank you
Can’t wait to eat this!
Do you think I can make it tonight and bake it and serve it in the morning?
Michael, I am drooling just smelling this bread baking!! I was a little confused with the directions though. Is it supposed to yield 2 loaves (8-9 inch pans?) It never specifically states 2 pans. Mine made 1 1/2 pans but very tightly packed.
certainly it is one of the most beautiful cake that I have ever seen and I will bake it
I just tried this recipe the other week…although I tweaked it to suit some different fruits I had on hand. It turned out amazing! Here’s a look at my version if you’re interested: http://hand-meyd.com/peach-and-cranberry-spiral-bread-with-fresh-mint/
Tried this and thought it was bland so next time I added sugar and cinnamon to the apples after I peeled and sliced them and let them sit for an hour or so. Also used part of the sugar cinnamon mixture on the dough after I rolled it out. It still seems sort of bland to me and apparently to my family because I have the second pan still waiting to be eaten 4 days later. Also I am not fond of rapid rise yeast. I don’t think it rises any quicker than regular yeast and the second rising is not as high. I may have to keep adjusting this recipe because it is a really nice presentation.
I am horrible at baking anything that requires yeast…I don’t know what I do to get it wrong. I have even used a thermometer to check the water temp. Even in a bread machine I couldn’t get the yeast to activate. Could I make this recipe by using frozen bread dough from the store?
Inspired by the lovely fall weather I decided to give this recipe a go! I have not made bread before so I was a little nervous but it turned out great! I now have a reason to use the hook on my mixer this fall/winter! Thanks for the amazing recipe! Will become a regular of mine for sure 🙂
Made this and it was absolutely hell because some of these instructions aren’t complete and somewhat confusing but the final result was absolutely delicious!!!
D:>
This was DELICIOUS!!
I made it grain-free (allergies) so it didn’t quite rise the same and also made a smaller bread-wheel, but (for once!) I followed the rest of the recipe and it came out so good! So sweet, almost but not quite soft-and gooey in the middle, the apples were soft but the thicker pieces still had some crunch (and flavor) to them, and I made the glaze with (bolthouse berry) juice I had on hand (no cider, unfortunately).
Wow, I will DEFINITELY make this again.
Thank you for posting!
Oh goodness. Amazing. And beautiful.
Your photos are gorgeous! Quick Question: why are there two recipes listed? Which is the one you used?
I appreciate a homemade bread recipe, but just didn’t have the time after a full day’s work.
I actually used two rolls of refrigerated seamless dough sheets and doubled the amount of apples. It was heavenly! This will definitely be my go-to recipe for anything with apples. Thanks for sharing!
If I bought ready-made, would you suggest, biscuit, pie, bread, or pizza dough?
Lisa – I assume frozen bread dough would work best.
xo Michael
I made this yesterday, but changed it up a bit! I used pie crust instead of the bread dough. I added cinnamon, brown sugar, and a little flour and coated the apples before laying them in. I sprinkled some of the cinnamon mixture on the top. Added some pats of butter and then baked it. It was so pretty and so yummy!!!!
Just made this. It was amazing! I did one thing different…. I put the cinnamon and sugar on the dough with melted butter, (like cinnamon rolls) was great!
You were right to flag the usage of your copyrighted materials without permission to that person, but despite the disrespect, the good thing is that your recipe got seen by many :).
I will try your recipe this weekend and I’m sure it will be loved…
Apples are ripe here in Belgium and ready to be enjoyed in many ways!