Easy Salted Caramel Apple Pull Apart Bread Recipe

Name: Easy Salted Caramel Apple Pull Apart Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 16.3 ounce can butter biscuits, such as Grands Biscuits; 2/3 cup white sugar; 1/3 cup brown sugar; 2 teaspoons cinnamon; 6 Tablespoons butter, melted; 2/3 cup apple butter; Salted Caramel or Caramel Sauce; Flaky Sea Salt

Cook Time: 30 minutes

Ingredients

This recipe is crafted for 8 servings. Adjustments to ingredient amounts are automatic, but baking times remain the same.

1 (16.3 ounce) can buttermilk biscuits, such as Grands Biscuits
2/3 cup white sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
6 tablespoons butter, melted
2/3 cup apple butter
2 tablespoons salted caramel sauce or caramel sauce, for drizzling
Flaky sea salt, to taste

Directions

Preheat your oven to 350F (175C) and lightly grease a loaf pan.
Split each uncooked biscuit in half to create thinner biscuit pieces.
In a shallow bowl, combine the white sugar, brown sugar, and cinnamon. Pour melted butter into a separate shallow bowl.
Dip each biscuit piece into the melted butter, letting excess drip off, then coat lightly with the sugar-cinnamon mixture.
Place one biscuit piece at one end of the prepared loaf pan. Spread about 2 teaspoons of apple butter on another biscuit and press it against the first biscuit. Continue layering biscuits with apple butter in between until the pan is full.
Sprinkle any leftover cinnamon-sugar mixture over the top of the loaf.
Bake for approximately 30 minutes, or until the biscuits are golden brown, puffed, and a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 5 minutes, then invert onto a serving platter.
Drizzle with caramel sauce and finish with a pinch of flaky sea salt, if desired.

Nutrition Facts (per serving)

Calories: 423
Total Fat: 18g (23% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 25mg (8% DV)
Sodium: 493mg (21% DV)
Total Carbohydrate: 63g (23% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 37g
Protein: 4g (8% DV)
Vitamin C: 0mg (0% DV)
Calcium: 155mg (12% DV)
Iron: 2mg (10% DV)
Potassium: 109mg (2% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on ingredient brands. Consult a healthcare professional for medically restrictive diets.

The Story Behind Salted Caramel Apple Pull Apart Bread

The Easy Salted Caramel Apple Pull Apart Bread is a modern twist on traditional sweet breads, combining elements of classic American pastries and seasonal fruit desserts. Its origin can be traced to the United States, where pull-apart breads gained popularity in the late 20th century for their interactive and shareable format. By layering buttery biscuits with cinnamon, sugar, and apple butter, this dessert creates a visually striking and flavorful experience that quickly became a favorite for fall and holiday gatherings.

Regional Characteristics

While pull-apart breads are enjoyed nationwide, the salted caramel apple variation is especially popular in the northeastern and midwestern regions of the U.S., where apple orchards abound. The use of apple butter highlights local apple varieties and traditions, while the caramel drizzle adds a touch of indulgence commonly associated with autumn festivals and farmers markets. Some regions even incorporate nuts or local cheeses, reflecting subtle regional adaptations of the base recipe.

Distinguishing Features

Unlike standard apple breads or cinnamon rolls, this pull-apart version emphasizes layered biscuit pieces that are individually coated with sugar and butter, then stacked with apple butter. This structure allows each piece to be easily pulled apart by hand, making it both a practical and visually appealing treat. The salted caramel topping distinguishes it further from similar baked goods, balancing sweetness with a hint of saltiness that enhances the apple and cinnamon flavors.

Typical Serving Occasions

Salted Caramel Apple Pull Apart Bread is most commonly served as a brunch centerpiece, a cozy breakfast treat, or a dessert at seasonal gatherings. Its pull-apart nature makes it ideal for family-style meals, potlucks, and holiday tables. Warm and freshly baked, it pairs beautifully with coffee, tea, or a glass of cold milk, inviting communal enjoyment and casual indulgence.

Interesting Facts

Pull-apart breads were initially designed to simplify serving, allowing people to share without slicing.
The combination of apple and caramel has roots in traditional American caramel apple desserts, blending autumn flavors into baked form.
Layering biscuits rather than baking a single loaf ensures a soft, fluffy interior with a slightly crisp exterior, a technique borrowed from layered coffee cakes.
Some bakers experiment with flavor variations, adding pumpkin spice, pecans, or even drizzling chocolate for seasonal twists.
The dishs popularity has grown thanks to social media, where visually appealing pull-apart moments make it a favorite for food photography.

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FAQ about Easy Salted Caramel Apple Pull Apart Bread Recipe

Yes, you can use other types of biscuits like buttermilk biscuits or crescent rolls. However, the texture and flavor may slightly differ from the original recipe.

Leftover pull-apart bread should be stored in an airtight container at room temperature for up to 2 days. You can also store it in the refrigerator for up to 5 days. To reheat, warm it in the oven or microwave for best results.

Yes, you can freeze the bread. Wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm it in the oven.

If you don’t have apple butter, you can substitute it with applesauce. For a richer flavor, consider adding a bit of cinnamon or nutmeg to the applesauce.

Yes, you can make homemade caramel sauce. Combine sugar, butter, and cream in a saucepan and heat until the sugar dissolves and the mixture thickens. There are many easy recipes available to guide you through the process.

If the bread is undercooked after 30 minutes, cover it with foil and continue baking for another 10-15 minutes, checking every few minutes to ensure it’s fully cooked. Oven temperatures can vary, so adjust as needed.

If you find the bread too sweet, you can reduce the amount of sugar in the recipe or use less caramel sauce for drizzling. Additionally, you can add more flaky sea salt for a balance of sweetness and saltiness.

Yes, you can skip the cinnamon if you prefer a different flavor profile. You could try adding other spices, such as nutmeg or allspice, or even leave it out entirely for a more neutral flavor.

Yes, you can use homemade biscuit dough instead of store-bought biscuits. Just ensure the dough is cut into similar-sized pieces so they bake evenly.

To enhance the flavor, you can add chopped apples, nuts, or dried fruit between the biscuit layers. You can also experiment with flavored butter or even try a different type of syrup, like maple syrup, for drizzling.

Comments

RowdyMug9920

11/01/2024 08:37:47 PM

After 30 minutes, they are completely raw. I just read the other review that said the same thing and decided to pull them apart and put them on a cookie sheet.

Amanda Garcia

11/07/2024 07:10:41 PM

My best friend recommended this — now I see why.

Bea

08/24/2025 04:33:36 PM

It's so easy & absolutely delicious!! My granddaughter makes them at college for her dorm mates & the girls love changing up the flavors or adding nuts. Thank you so much for sharing.

joeb

11/21/2024 09:07:19 AM

I tried it twice because it looks and sounds so good. Both times it came out a dry hard outside with mushy doughy inside. A waste of ingredients - X 2!

Jenny Love

11/11/2024 04:30:20 AM

Just like the others I ended up with raw dough after 30 min. I wrapped in in foil and we're at 1:10 min and still not done. Delete this whole recipe because it's a huge waste of ingredients

Amanda Jones

10/29/2024 12:51:22 PM

The flavor was absolutely amazing.

Bonky

10/29/2024 01:48:32 AM

I am a very experienced baker and made this recipe exactly as written. It was a raw, gooey mess after 30 minutes. Still gummy after 40 min in the oven. And cooked through, but petrified by 60 min. My oven is calibrated and true to temp. The finished product is also cloyingly sweet. If you prefer less-sweet desserts this ain't it.

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