Daniel McCabe

Caramel Apple Pull-Apart Loaf

Warm, gooey, and loaded with fall flavor, this Caramel Apple Pull-Apart Loaf combines the best of apple pie and cinnamon rolls in one irresistible bake. Layers of buttery biscuit dough are dipped in cinnamon sugar, stacked with apple filling and caramel, and baked until golden and bubbling. Finished with a sweet cinnamon-spiced icing, it’s the ultimate shareable treat for autumn gatherings.

Ingredients

  • 2 cans refrigerated biscuit dough
  • 6 tbsp unsalted butter, melted
  • 1 cup granulated sugar
  • 2 ½ tsp ground cinnamon
  • Apple butter
  • Caramel sauce or syrup
  • Optional: ½ cup chopped pecans or walnuts

Icing

  • 1 cup powdered sugar
  • 2 tbsp apple cider or milk
  • ½ tsp cinnamon
  • Pinch of nutmeg (optional)
  • ½ tsp vanilla extract (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9x5 loaf pan with parchment paper.
  • Mix sugar and cinnamon in a shallow bowl.
  • Melt butter in a shallow bowl.
  • Working with one biscuit at a time:
    • Dip completely in melted butter.
    • Coat generously in the cinnamon-sugar mixture.
    • Spread a spoonful of apple pie filling (and optional apple butter) on top.
    • Fold the biscuit in half.
  • Place the folded biscuits upright in the prepared pan, stacking them snugly like cards.
  • Bake for 35–45 minutes, tenting with foil if the top browns too quickly. The loaf is done when the top is golden and the center layers are baked through.
  • Let cool in the pan for 10 minutes, then lift out using the parchment sling.
  • Whisk icing ingredients until smooth and drizzle generously over the warm loaf.
  • Finish with caramel drizzle over the icing.
  • Pull apart and enjoy the gooey, sticky layers.