Brown Butter Caramel Apple Pull-Apart Bread with Cream Cheese Icing
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Serves: 2 8-ounce loaves
This dessert version of a pull-apart bread is stuffed to the brim with caramel brown butter apples, sprinkled with cinnamon and sugar and then covered in cream cheese frosting. Sinful!
  • 2 mini 8-ounce ciabatta loafs (or 1 1-pound ciabatta loaf)
  • 4 tablespoons butter
  • 3 cups finely diced apples
  • ¾ cup packed brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 3 tablespoons white sugar
  • 3 ounces softened cream cheese
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. Using a serrated knife, cut the bread into ½ inch slices, horizontally and then vertically, making sure to not cut all the way through to the bottom, about ¾ of the way through.
  3. Add butter to a medium skillet. Turn the heat on a medium-high and melt butter. Once the butter starts to brown, swirl the pan until the butter becomes a deep golden brown and smells nutty, about 1-2 minutes. Add the apples, brown sugar, salt and ¾ teaspoon cinnamon to the pan. Reduce the heat to medium and toss the mixture together. Cook for 3-4 minutes or until the apples are softened and the brown sugar and butter have created a sauce. Remove from the heat.
  4. Use a pastry brush to brush the inside and outside of the bread with the caramel sauce. Stuff the apples evenly between to two loaves of bread.
  5. In a small bowl, combine the remaining cinnamon and white sugar. Sprinkle evenly over bread. Wrap bread separately in foil and place on a cookie sheet. Bake for 25-30 minutes or until all the sugar has melted and the bread is crusty.
  6. While the bread bakes, whisk cream cheese and milk together in a small bowl until smooth. Add in ½ of powdered sugar, whisk until smooth. Add in the other half, whisk until smooth. Whisk in vanilla.
  7. Once the bread comes out of the oven, let rest for 2-3 minutes and then drizzle with glaze.
Recipe by Cooking for Keeps at