Name: Apple Pie Pull Apart Bread
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 can 1 (8-count) can Pillsbury Grand biscuits (or your favorite refrigerated biscuit canister); 1 large 1 large red apple, cored and thinly sliced ((Fuji, Gala, or Honeycrisp work well)); 1/2 cup 1/2 cup brown sugar ((light or dark)); 2 teaspoons 2 teaspoons apple pie spice ((or 2 tsp ground cinnamon)); 1/3 cup 1/3 cup melted butter; 1/3 cup 1/3 cup chopped pecans ((optional — walnuts are a fine substitute)); 1/3 cup 1/3 cup caramel sauce ((store-bought or homemade, warmed slightly for drizzling))

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I still remember the first time I pulled this sticky, cinnamon-kissed loaf apart at a family brunch — everyone reached for the warm pieces at once. Apple Pie Pull Apart Bread takes canned biscuits, thin-sliced apples, brown sugar, and a drizzle of caramel and turns them into an irresistible, shareable dessert or breakfast. It’s fast, forgiving, and perfect when you want the flavor of apple pie without the fuss of rolling crust. For more loaf-style ideas and inspiration, check out these apple pie bread variations.

Why you’ll love this dish

This recipe feels like a shortcut to nostalgia: pie flavors in pull-apart form. It’s quick (no dough to make), kid-friendly, and excellent for mornings when you want something impressive with minimal effort. Because it’s assembled in layers, it’s easy to adapt for different textures or dietary needs. Serve it for holiday brunch, a potluck, or a cozy weekend treat.

“Perfectly gooey pockets of apple and caramel — everyone at my table called it ‘the best shortcut dessert’.” — a satisfied taste tester

How this recipe comes together

You’ll assemble simple layers that bake into a tender, tear-apart loaf.

Slice the biscuits into pieces, toss with brown sugar and spice.
Layer apples, sugared biscuit pieces, melted butter, and pecans in a loaf pan.
Bake until the biscuits are cooked through and the apples are tender.
Invert and drizzle warm caramel for a glossy finish.

If you enjoy experimenting with pull-apart formats, you might like a savory take such as the cheesy garlic herb pull-apart bread for contrast.

What you’ll need

1 (8-count) can Pillsbury Grand biscuits (or your favorite refrigerated biscuit canister; see substitutions below)
1 large red apple, cored and thinly sliced (Fuji, Gala, or Honeycrisp work well)
1/2 cup brown sugar (light or dark)
2 teaspoons apple pie spice (or 2 tsp ground cinnamon)
1/3 cup melted butter
1/3 cup chopped pecans (optional — walnuts are a fine substitute)
1/3 cup caramel sauce (store-bought or homemade, warmed slightly for drizzling)

Substitution notes inline:

No canned biscuits? Use 8 small dinner rolls or cut 1 can of crescent dough into pieces. For gluten-free, use a GF biscuit dough brand and adjust baking time slightly.

Step-by-step instructions

Delicious Apple Pie Pull Apart Bread with apple slices and cinnamon

Preparation

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
Thinly slice the apple. Toss slices with 1 tablespoon of brown sugar and 1/2 teaspoon of the apple pie spice to macerate briefly.
Cut each biscuit into quarters. In a bowl, mix the biscuit pieces with the remaining brown sugar and spice so they’re evenly coated.
Stir the chopped pecans into the melted butter. Reserve about 1 tablespoon for topping.

Baking
5. Layer one-third of the sugared biscuit pieces in the bottom of the loaf pan. Add a layer of apple slices. Drizzle some of the butter-pecan mixture.
6. Repeat layers ending with biscuit pieces on top. Pour any remaining butter over the top and sprinkle the reserved pecans.
7. Bake 35–40 minutes, or until the biscuits are golden and a knife into the center comes out clean. If the top browns too fast, tent loosely with foil for the final 10 minutes.
8. Let the loaf rest 10 minutes, then invert onto a serving platter. Warm the caramel slightly and drizzle over the top before pulling apart.

Pro tip: bake on a sheet pan to catch any caramel drips.

Best ways to enjoy it

Serve warm, straight from the oven with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Pair with coffee, chai, or a spiced latte for a brunch centerpiece.
For a breakfast twist, pull off pieces and toast them briefly, then spread butter and extra caramel.
For a crowd, slice into chunks and place on a large board with fruit and cheeses for a sweet accompaniment.

Storage and reheating tips

Room temperature: Store leftovers covered for up to 24 hours. Because of the apple filling and caramel, refrigerating is safer for longer storage.
Refrigerator: Keep in an airtight container for up to 4 days. Bring to room temp or reheat before serving.
Freezing: Wrap tightly in plastic and foil, or place slices in freezer bags for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm slices in a 325°F oven for 8–12 minutes, or microwave individual pieces for 20–30 seconds (watch for sogginess). For best texture, re-crisp in a toaster oven for a couple minutes after microwaving.
Food safety: don’t leave the loaf at room temperature more than 2 hours total due to the fruit filling.

Pro chef tips

Slice apples thin and uniformly so they cook through in the same time as the biscuit pieces.
Pat excess moisture from apple slices if they’re very juicy; too much liquid can make the loaf soggy.
Lightly press the layers down but avoid compressing them into a flat mass — you want pockets for the caramel to run into.
Toast the pecans briefly before chopping to deepen their flavor.
If your oven runs hot, check at 30 minutes and tent with foil if needed.
Want a cinnamony kick? Fold a little cinnamon into the melted butter before pouring.
For more spice-forward pull-apart ideas, check this cinnamon version: cinnamon pull-apart bread.

Creative twists

Maple-Apple: Replace caramel with maple syrup glaze and add a pinch of nutmeg.
Streusel Top: Stir together 1/3 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter to make a quick streusel and sprinkle on top before baking.
Nut-free: Omit pecans and add toasted oats for crunch.
Pear & Ginger: Swap apples for firm pears and add 1/2 tsp ground ginger.
Vegan: Use dairy-free biscuit dough, coconut oil instead of butter, and a vegan caramel or date caramel.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Plan about 10 minutes prep, 35–40 minutes bake, and 10 minutes resting — roughly an hour.

Q: Can I make this ahead for a party?
A: Yes. Assemble the loaf, cover, and refrigerate up to 12 hours before baking. Add an extra 5–8 minutes to the baking time if baking straight from chilled.

Q: What if I don’t have caramel sauce?
A: Use a simple glaze: mix 1 cup powdered sugar with 1–2 tablespoons milk and 1/2 teaspoon vanilla. For richer flavor, stir in 1–2 tablespoons melted brown butter or maple syrup.

Q: Can I use other apples?
A: Yes. Firm, slightly tart apples like Honeycrisp, Granny Smith, or Braeburn hold up best. Very soft apples may turn mushy.

Q: Is this safe to freeze?
A: Yes — tightly wrapped, it freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

This Apple Pie Pull Apart Bread is a fast, crowd-pleasing way to get pie flavors with minimal fuss — perfect for holidays, brunch, or a cozy weekend treat. For more inspiration and similar recipes, see Handle the Heat’s apple pull-apart loaf, explore another biscuit-style version at Sweetly Splendid’s apple pull apart bread, or try a maple-forward take with Beyond Frosting’s maple apple pull-apart. Enjoy warm, and don’t be surprised if everyone asks for the recipe.