There’s nothing quite like the warmth of homemade bread pulling you toward the kitchen on a cool morning. This Sourdough Caramel Apple Pull-Apart Bread blends the tangy soulfulness of a living sourdough starter with the buttery richness of an Overnight Cinnamon Brioche Recipe, layered with tender, caramel-coated apples. The result is a loaf that feels as comforting as it tastes—soft, golden, and irresistibly aromatic. In this guide, you’ll learn how to make it step by step, with expert baking tips, storage ideas, and answers to common questions so you can master this sweet, cozy Cinnamon Brioche Bread Recipe at home.
A Cozy Morning Memory
The inspiration for this Sourdough Caramel Apple Pull-Apart Bread came from those early autumn mornings when the house fills with the scent of melted butter, cinnamon, and apples simmering on the stove. The air feels still, the light golden, and the world seems to slow just long enough for a second cup of coffee. Growing up, I remember waking to that same aroma drifting from the kitchen—proof that breakfast would be something special.
This Overnight Cinnamon Bread recipe captures that same sense of warmth and nostalgia. There’s something grounding about mixing, kneading, and shaping dough with your hands, knowing it will rest overnight and greet you ready to bake in the morning. The buttery, cinnamon-swirled layers invite more than just indulgence—they draw connection.
Homemade bread has a way of turning ordinary mornings into intentional, comforting rituals. Each pull-apart slice unwraps not only the soft sweetness of spiced apples but also a moment of calm in our otherwise busy days. Whether shared at a weekend brunch or enjoyed alone by candlelight, this Cinnamon Brioche Bread Recipe becomes more than food—it’s a simple act of nurture baked with love.
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Sourdough Caramel Apple Pull-Apart Bread
- Total Time: 9 hours 25 minutes
- Yield: 1 loaf 1x
Description
An enriched sourdough brioche loaf layered with caramelized apples and cinnamon, proofed overnight and baked until golden. This pull-apart bread offers soft, buttery layers infused with tangy sourdough and sweet caramel for a cozy breakfast or brunch treat.
Ingredients
Instructions
1. Combine sourdough starter, warm milk, eggs, sugar and flour in a stand mixer and mix on low until cohesive.
2. Add salt and softened butter gradually, then knead on medium speed for 8–10 minutes until dough is smooth and elastic.
3. Cover dough and let rest at room temperature for 4–5 hours until puffy, then transfer to refrigerator and chill overnight.
4. Melt butter in a skillet, add diced apples, brown sugar, cinnamon and nutmeg, cook 8–10 minutes until apples are syrupy, then cool.
5. Roll chilled dough into a 12×18 inch rectangle, spread caramel sauce, then cooled apple filling evenly over surface.
6. Cut dough into 2 inch strips, stack 4–5 strips, cut into squares and place upright in a greased 9×5 inch loaf pan.
7. Proof at room temperature for 2–3 hours until dough rises near the top of the pan.
8. Preheat oven to 350°F, brush loaf with egg wash, bake 35–40 minutes until golden brown and internal temperature reaches 190°F, then cool before drizzling with remaining caramel or glaze.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
Keywords: sourdough, caramel apple, pull-apart bread, cinnamon brioche, overnight bread, apple bread, brioche recipe, breakfast bread, homemade bread
Why This Combination Works
What makes this loaf so special is the harmony of flavors and textures woven through each buttery layer. The sourdough’s subtle tang lifts the sweetness of the caramel, keeping the flavor balanced rather than cloying. Meanwhile, the apples soften into tender ribbons that cling to the dough, creating luscious pockets of fruit hidden between golden sheets of brioche.
This recipe joins two beloved baking traditions: the Overnight Cinnamon Brioche Recipe—known for its deep flavor and velvety crumb—and the fun, shareable nature of a Pull-Apart Bread. Together, they yield a stunning centerpiece for breakfast or brunch, with all the comfort of homemade pastry but none of the early-morning rush.
Best of all, the process is simple and restful. The dough develops overnight, gathering flavor while you sleep. In the morning, all that’s left is assembling, baking, and enjoying the intoxicating scent that will fill your kitchen. It’s proof that a little patience leads to extraordinary morning rewards.
How To Make Sourdough Caramel Apple Pull-Apart Bread
Ingredients You’ll Need
Below is a complete list of ingredients divided into simple sections so you can quickly gather everything before you begin. This Sourdough Caramel Apple Pull-Apart Bread works best when each element—dough, filling, caramel, and glaze—is prepped with care.
| Component | Ingredients | Notes & Substitutions |
|---|---|---|
| Dough | 240g active sourdough starter (100% hydration) | Feed starter 6–8 hours before mixing; it should be bubbly and doubled |
| 500g bread flour (or all-purpose flour for a softer crumb) | Bread flour provides more chew and structure | |
| 75g sugar | Adds gentle sweetness to the brioche-style dough | |
| 2 tsp salt | Balances flavor | |
| 3 large eggs | Room temperature helps incorporate better | |
| 120ml whole milk | Can substitute plant-based milk; ensure it’s warm, not hot | |
| 115g unsalted butter, softened | Adds richness typical of a Cinnamon Brioche Bread Recipe | |
| Filling | 3 medium apples, peeled and diced | Honeycrisp, Fuji, or Granny Smith work well |
| 60g brown sugar | Sweetens and caramelizes the fruit | |
| 1 tsp ground cinnamon | Adjust to taste | |
| ¼ tsp nutmeg (optional) | Adds autumn depth | |
| 15g unsalted butter | For sautéing the apples | |
| Caramel Sauce | 100g granulated sugar | Melt slowly until amber-colored |
| 30g butter | Adds gloss and body | |
| 60ml heavy cream | Create a smooth texture; warm before adding | |
| Glaze (optional) | 60g powdered sugar | Combine with milk or cream for drizzling |
| 1–2 tbsp milk or cream | Adjust thickness as desired |
Substitution Tips:
- Use a mix of Granny Smith and Honeycrisp for balanced flavor.
- All-purpose flour gives a lighter texture; bread flour ensures structure.
- Dairy-free butter works—but note it yields a milder flavor.
- Store-bought caramel is fine if short on time, though homemade shines brighter.
Note: Make sure your sourdough starter is bubbly before mixing. The dough rests overnight for a low-effort, flavorful result ready to bake by morning.
Step-by-Step Instructions for Overnight Cinnamon Brioche Bread Recipe
1. Mix and Knead the Dough: Combine active starter, milk, eggs, sugar, and flour in a mixer. Gradually add butter and salt, kneading 8–10 minutes until smooth and elastic. For hand mixing, use stretch-and-folds over two hours. Let rest 4–5 hours at room temperature until slightly puffy.
2. First Rise (Bulk Fermentation): Transfer to a greased bowl, cover, and refrigerate overnight to slowly ferment. This builds flavor and makes handling easier.
3. Prepare Caramel Apple Filling: Sauté diced apples with butter, brown sugar, cinnamon, and nutmeg for 8–10 minutes until syrupy but intact. Cool completely before using.
4. Roll and Spread Layers: Roll dough into a 12×18-inch rectangle. Spread caramel sauce, then apple filling evenly. Drizzle extra caramel if desired.
5. Slice and Stack: Cut dough into 2-inch strips, stack layers, then cut into squares. Arrange vertically in a greased loaf pan for a pull-apart effect.
6. Final Proof: Cover and proof at room temperature 2–3 hours until puffy and airy.
7. Bake: Brush with egg wash. Bake at 350°F (175°C) for 35–40 minutes, covering with foil halfway if browning too quickly. Check internal temperature (190°F).
8. Glaze: Drizzle with caramel or powdered-sugar glaze once slightly cooled for a glossy, sweet finish.
- For softer layers: Stop kneading once elastic.
- For richer crumb: Add 10–15g more butter.
- For balanced flavor: Slightly salt your caramel.
Every slice of this Sourdough Caramel Apple Pull-Apart Bread pulls apart effortlessly, revealing tender, buttery strands infused with caramel apple goodness—a perfect blend of sourdough depth and brioche comfort.
Baking Tips & Serving Ideas for Cinnamon Brioche Bread Recipe
Tools and Techniques for Success
Creating the ideal Sourdough Caramel Apple Pull-Apart Bread is all about precision and patience. With a few reliable tools, you can achieve artisan results in your home kitchen.
- Stand Mixer: Simplifies kneading enriched doughs.
- Rolling Pin: Ensures even layers for smooth assembly.
- Kitchen Scale: Guarantees accurate proportions.
- Bench Scraper: Helps lift and divide sticky dough.
- 9×5-inch Loaf Pan: Maintains shape and promotes even baking.
Key Tips:
- Keep dough tacky but not sticky—adjust with small flour or milk amounts as needed.
- Watch dough, not the clock. Room temperature affects rise time.
- Tent loaf halfway through baking to prevent overbrowning.
- Cool caramel before spreading to preserve dough structure.
Common Fixes:
- If it’s tough: reduce kneading time.
- If underbaked center: lower oven temp and bake longer.
- If apples leak: cook longer to tighten filling.
- If it sticks: butter or line your pan with parchment.
Serving and Storage Ideas
The moment your loaf emerges golden and fragrant, the fun begins. From breakfast to dessert, this bread shines on every table.
- Serve warm: Drizzle salted caramel or top with butter for aroma and sheen.
- Turn leftovers into French toast: A crisp, caramelized upgrade.
- Pair with coffee or chai: Perfect brunch centerpiece.
- Make it dessert: Add ice cream and extra caramel for indulgence.
Storage:
- At room temperature, sealed, for up to 2 days.
- Freeze slices individually for easy reheating.
- Avoid refrigeration—it dries the crumb.
Flavor Twists:
- Use maple syrup instead of caramel for rustic appeal.
- Add pecans or walnuts for crunch.
- Blend chai spices for a cozy twist.
- Swirl espresso into caramel glaze for depth.
However it’s served, this Overnight Cinnamon Brioche Recipe captures everything comforting about fall mornings—soft crumb, buttery scent, and the unmistakable sweetness of caramel apples.
Frequently Asked Questions
Can I make this recipe without a sourdough starter?
Yes. Use 2 tsp instant yeast instead and proof just 1–2 hours. The loaf will still be rich and soft, though sourdough adds tangy complexity.
How long should I let the dough rise overnight?
8–12 hours in the fridge works best. The dough should look puffy and slightly firm—ready to shape in your Overnight Cinnamon Brioche Recipe.
What kind of apples work best?
Granny Smith, Honeycrisp, and Fuji apples balance sweet and tart flavors beautifully. Combining varieties makes your filling more dynamic.
Can I use instant yeast instead of sourdough starter?
Yes. Replace the starter with 2½ tsp instant yeast, reduce milk by 60 ml, and proof more quickly. The flavor becomes more traditional and less tangy.
How do I keep pull-apart bread soft?
Store sealed in foil or an airtight container. To refresh, warm in the oven at 300°F for 10 minutes or microwave briefly.
Is this beginner-friendly?
Yes. The overnight timing makes it approachable, letting new bakers practice sourdough or enriched doughs with confidence.
Conclusion
Baking Sourdough Caramel Apple Pull-Apart Bread | Overnight Cinnamon Brioche Recipe turns an ordinary morning into something memorable. Each golden slice peels apart in ribbons of caramelized apple and warm spice, offering the kind of comfort only homemade bread can give. Serve it for a weekend breakfast, a special brunch, or an afternoon treat—and let every bite remind you of slow, cozy mornings filled with sweetness, aroma, and heart.
