Apple Cinnamon Sourdough Bread
Apple Cinnamon Bread is both beautiful and simply delicious! The unique techniques used here create a wonderful pull apart bread that is loaded with flavor in every scrumptious bite!
Ingredients
- 1 Batch Sourdough Bread Dough
- 2 Apples, washed and grated
- 2 Cups Light Brown Sugar
- 1 Container Ground Saigon Cinnamon, enough to dust the dough as pictured.
Glaze
- 1 TBSP Butter, melted
- 1/2 tsp vanilla extract
- 1/4 Cup orange juice, milk or water
- 2 Cups Powdered Sugar
Instructions
- Prepare bread pans or muffin tins with pan spray. Roll out 1/2 of the bread dough into a 1-2 inch thick rectangle shape. Spread brown sugar over the entire rectangle of dough. See the images above for a reference. Next, sprinkle a good amount of cinnamon over the brown sugar. Now grate one apple over the surface of the cinnamon layer. Try to make it as even as possible. Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.