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Apple-Cinnamon Pull Apart Loaf
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| To bake this loaf, you can use either a 9 x 5" loaf pan or a well-greased Bundt pan. This bread will rise to a lovely height in a loaf pan, so please be sure to set a baking sheet beneath the loaf pan to prevent apple and pecan bits from landing on the floor of your oven. Makes 1 loaf* (use either 9" x 5" loaf pan or Bundt pan) Ingredients 16 Rhodes™ Dinner Rolls, thawed (or use your own dough recipe) | |
| 3 medium-size | Granny Smith apples, peeled and chopped |
| 1/3 cup | brown sugar |
| 1/2 cup | chopped pecans |
| 1 teaspoon | cinnamon |
| Zest and juice from half a | lemon, (about 2 teaspoons of juice) |
| Icing: | |
| 1 cup | powdered sugar |
| 3-4 teaspoons | water or milk, (use more for icing with a thinner consistency) |
| 1/2 teaspoon | vanilla |
Cut thawed rolls in half. Combine apples, sugar, nuts, cinnamon, and lemon juice and zest. Flatten each roll half into a 2-3-inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5-inch loaf pan (or use greased Bundt pan). Spoon remaining apple mixture evenly over the top. Cover loosely with greased plastic wrap and let rise until double. Remove wrap, place loaf pan on a baking sheet to catch any spill-over, and bake at 350°F 40-50 minutes. Cover loaf with foil last 10 minutes of baking to prevent over-browning. Cool for 10-20 minutes. Use a knife to gently loosen bread from the edge of the pan, then remove loaf from pan transfer bread to a serving platter. Combine icing ingredients, and drizzle over warm loaf. Serve warm, if desired.
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