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This apple cinnamon pull apart bread recipe is made extra easy because it uses canned biscuits. The biscuit dough is layered with apples, cinnamon, and sugar and baked until the flavors meld together into a sweet, spiced bread. This apple recipe is perfect for fall. Drizzle it with a cream cheese glaze and you have an easy fall dessert recipe that no one will be able to resist!

Apple Cinnamon Pull Apart Bread

This apple pull apart bread recipe is perfect for fall with baked apples, cinnamon sugar, and a sweet cream cheese glaze.
Course Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 329kcal
Author Kat Jeter & Melinda Caldwell



  • 1 16 oz .Biscuits , canned
  • 2 Granny smith apples , medium, peeled and finely diced
  • 1 tsp Lemon juice
  • c Brown sugar
  • 1/3 c Granulated White Sugar + 1/4 c Granulated white sugar
  • 2 Tbsp Ground cinnamon , divided
  • Pinch of salt


  • 4 oz Cream cheese , room temperature
  • 1 c Powdered sugar
  • 1/4 c Butter, unsalted, room temperature
  • 1/2 tsp Vanilla extract


  • Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
  • In a saucepan over medium heat, combine diced apples, lemon juice, brown sugar, ⅓ c white sugar, 1 Tbsp cinnamon, and salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes.
  • Carefully pull the canned biscuits apart horizontally (just like you would open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
  • Combined ¼ cup sugar and 1 tablespoon of cinnamon to make cinnamon sugar.
  • Coat each piece of biscuit dough with cinnamon sugar by dipping it into the sugar mixture.
  • Start laying the pieces together. Place about a tablespoon of apple filling on a piece of dough. Top with the next piece of dough and another tablespoon of filling. Repeat until you have a stacked all of the pieces together.
  • Carefully lay the stack in the loaf pan, arranging it so that it fills the pan.
  • Cover the pan with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until bread is golden brown.
  • Once the bread is finished cooking remove the pan from the oven and let it cool for 5-10 minutes then remove it from the loaf pan and let it continue to cool.
  • While the bread cools make the cream cheese glaze.
  • Combine cream cheese and butter in a microwave safe bowl and microwave at 15 second intervals until it is softened enough to stir it together.
  • Add powdered sugar and vanilla and stir until fully combined.
  • Once the bread has cooled drizzle the glaze over top and sprinkle with chopped pecans (optional). If the glaze isn’t thin enough to drizzle you can warm it in the microwave again to loosen it up.
  • Enjoy!


Serving: 1piece | Calories: 329kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 610mg | Potassium: 27mg | Fiber: 2g | Sugar: 31g | Vitamin A: 200IU | Vitamin C: 5.8mg | Calcium: 20mg | Iron: 1.3mg