Apple Cinnamon Pull Apart Bread
This Apple Cinnamon Pull Apart Bread is made with canned biscuits, apple pie filling and plenty of cinnamon sugar for an easy shortcut recipe that’s perfect for fall.
Each biscuit is coated in melted butter and cinnamon sugar, then layered with sweet apple pie filling before baking in a loaf pan.
As it bakes, the layers become golden on top while staying soft and tender inside.
A simple powdered sugar glaze adds just the right amount of sweetness.
Serve it warm and pull apart the individual layers for an easy breakfast, brunch treat or dessert that gives you classic apple cinnamon flavor with very little prep.
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Why You’ll Love This Apple Pull Apart Bread
- Uses refrigerated biscuits — no yeast or homemade dough.
- Canned apple pie filling keeps the prep quick.
- Cinnamon-sugar biscuit layers pull apart easily for serving.
- The simple glaze makes it feel like an apple fritter/cinnamon roll situation.
- Great for an easy fall breakfast, brunch or dessert.
Ingredients for Apple Cinnamon Pull Apart Bread
- Refrigerated biscuits – The shortcut base that creates the soft, flaky pull-apart layers.
- Apple pie filling – Adds sweet apples without having to cook fresh apples first.
- Sugar & cinnamon – Coats each biscuit layer with classic cinnamon-sugar flavor.
- Butter – Helps the cinnamon sugar stick and adds richness.
- Powdered sugar & milk – Combine to make the simple glaze for drizzling on top.
How to Make Apple Cinnamon Pull Apart Bread
- Separate the biscuits into thinner layers and chop the apple pie filling into smaller pieces.
- Dip each biscuit piece in melted butter, then coat it in the cinnamon-sugar mixture.
- Stack the biscuits with spoonfuls of apple pie filling between each layer.
- Turn the stacks sideways and place them in a parchment-lined loaf pan, being careful not to overcrowd it. Leave enough room for the biscuits to expand and bake through. You may not need to use every biscuit piece.
- Bake until the biscuits are golden and completely cooked through. Check the center for doneness. The top may look golden before the biscuits in the middle are fully baked.
- If the top is browning too quickly, loosely cover the loaf with foil while the center finishes baking.
- Let it cool slightly. Give the bread a few minutes to set before adding the glaze.
- Mix powdered sugar with milk and drizzle over the warm bread before serving.
- Serve it warm – The biscuit layers are easiest to pull apart and especially good while still warm
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Yes. Peel and finely chop the apples, then cook them with a little butter, cinnamon and sugar until softened before adding them between the biscuit layers. Check out my guide to the best apples for baking to choose the right variety for this recipe.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Because the bread contains apple filling, refrigeration is the best option for longer storage.
Yes. Reheat individual portions in the microwave for about 15–20 seconds, or until warmed through. This bread is especially good served warm when the biscuit layers are soft and easy to pull apart.
More Easy Baking Recipes
- Apple Recipes
- Apple Pie Coffee Cake
- Baked Cinnamon Apples
- Monkey Bread Recipes
- Apple Pie Recipes
- Biscuit Recipes
USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized SteelHOTEC Bread Loaf Pan with Liner Set of 4, Nonstick Bread Pans for Homemade Bread with Silicone Bread Sling Liners for Easy Release, Even Heat Distribution Bakeware for Meatloaf Lasagna Cake
Apple Cinnamon Pull Apart Bread
Ingredients
- 16.3 oz can Pillsbury Flaky Layer Biscuits
- 1 cup sugar
- 1 tbsp cinnamon
- 1 stick butter melted
- 21 oz can apple pie filling
- ⅓ cup powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat the oven to 350℉ and line a loaf pan with parchment paper.
- Remove the biscuits from the package and separate into 16 pieces.
- Chop the apple pie filling into smaller pieces.
- Mix the cinnamon and sugar together in a small bowl (big enough to dip the biscuits in to coat).
- Melt the butter in the same size bowl.
- Dip the biscuit into the butter, then coat each side in the cinnamon sugar.
- Set flat, spoon some pie filling, repeat the dipping then set the next biscuit on top, add some pie filling and repeat.
- Flip the biscuits tower sideways and arrange in a bread pan. You may not fit all of the biscuits – don’t overstuff because then they won’t cook through!
- Bake for 40-45 minutes, until they are not doughy. They will get slightly browned on the top and that’s ok!
- Let the bread cool slightly. Mix powdered sugar and milk. Drizzle over the top.
- Serve warm.