A Year of Yeast:
Spiral Apple Bread with Caramel Apple Glaze

I can’t believe it’s been over a month since the last Year of Yeast post. Clearly, I’m getting more comfortable with my yeast-bread skills and I don’t need to practice as much anymore. (Or it could be that it was too hot to do much baking in August.)

Over the past couple weeks I’ve been craving something with apples and cinnamon. I blame it on the fact that fall is just around the corner. I hate to admit it, but I’m totally crazy excited for fall to come. Like many folks, fall is my favorite season and I plan to live it up this year. As a bed and breakfast owner, fall was always my busiest time so I was never able to fully enjoy it. I blinked and it was over. This year I’m taking full advantage of the season and planning lots of cooking, baking, and crafting. You’re in for a treat – and maybe a trick or two!

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Anyway, back to this craving for something apple-y and my overwhelming need to do a little baking, I did some research and found this awesome recipe via Treat & Trick. Spiral Apple Bread with Caramel Apple Glaze looked like a winner to me!

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

While the bread sounded fantabulous, I felt it needed a little something more. In other words, it needed another layer of sugar and butter to take it over the top. So I continued my search and found a recipe for a Caramel Apple Glaze from Culinary Concoctions. I was pretty sure that together the bread and glaze would be epic.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

I did make a few adjustments to the Spiral Apple Bread recipe.

I thought the dough and the topping could benefit from a little cinnamon. I mean, you really can’t have baked apples without cinnamon, right? I was glad I made this addition.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Oh, and you’ll be happy to know that this recipe comes together very quickly. As with most yeast recipes, you need to factor in some rising time, but other than that, it’s a piece of cake.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

I’ve actually learned to enjoy the rising process. The world moves too quickly these days. Today, I took the time to really enjoy every step of the process. How the dough felt in my hands, how it smelled when it was rising, the flavor of the apples. It was like a bit of baking therapy.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

And honestly, with very little effort, the resulting loaf looks pretty gorgeous. It’s like a mini-work of art.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Believe me, if I can do this, so can you. Let me show you how.

Spiral Apple Bread with Caramel Apple Glaze

Here’s what you'll need:

Bread
2 cups all-purpose flour
3/4 cup warm milk
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
1/4 cinnamon, ground
3 apples, peeled, cored, and sliced (I used Granny Smith.)

Topping
1/4 cup unsalted butter, melted
1/4 teaspoon ground cinnamon
1/4 cup sugar

Glaze
2 tablespoons unsalted butter
1/4 cup packed brown sugar
1 tablespoon apple cider
1/2 cup powdered sugar, sifted

Let’s get baking!

Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.

In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.

Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.

Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.

Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.

For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.

While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread.

IMG_2742-2Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Cut into wedges to serve.

IMG_2731Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Totally scrumptious looking, right? Let me tell you … it is! That caramel apple glaze is what dreams are made of! You won’t even know what hit you.

IMG_2721Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

So whether you are ready to embrace fall or not, take a few minutes for some baking therapy and give this recipe a try. Be sure to stop back and let me know what you think!

  1. Yum! Pinned and hopefully I’ll find time to try this one now that the kids are back in school. Thanks for the reminder that fall is coming–eventually! You never know in Texas!

    • Hahaha. Funny but true! I do like PA for the change of seasons, I just winter was the shortest – not the longest.

      xo Michael

  2. What can be an alternative to apple cider? :) totally looks delish! I’m planning on making it and sharing it with my friends!

  3. WOW! This is most certainly a must have recipe for my fall table! Going to the store today to get the ingredients to make this for my family.Thank you so very much!

  4. Michael this is to DIE for. I love Fall. I busted out Pumpkin Truffles last week and was sure I’d be shunned since it’s still a million HOT degrees in FL but apparently, people are ready for these Fall yummies. Pinning this and cannot wait to try it.
    xo

    • Oh that makes me happy to hear, as long as some of us are on board all is good, right? Haha. Bring on the fall goodies!

      xo Michael

    • Steph, you can easily make this without a stand mixer. Great question! Just mix up the dough with your hands and kneed on a lightly floured countertop for about 6-8 minutes. No mixer required. Happy Baking!

      xo Michael

  5. Oh my! What a great recipe for the coming season and to make as a great go to breakfast for several mornings and maybe an extra piece with a cup of coffee after the kids go to school. :) Thanks!!

  6. Pinned this, not only does it sound delicious it looks so cute too!!! I cant wait for the weather gets a little cooler so I can make this, perfect to take to a brunch or for thanksgiving morning with coffee. I absolutely love your blog!

  7. Thak you soooo much! I am always looking for things to make for my lady friends and my co-workers. They will love this!

  8. Your photos make me want to eat just about anything you post…this looks delicious and I think you idea for the glaze puts it over the top. Can’t wait to try it!

  9. This will be my weekend splurge. I can literally taste, feel, and smell this delightful dessert at this moment. Great recipe!

    As always thanks for sharing.

    • No problem! Just mix up the dough with your hands and kneed on a lightly floured countertop for about 6-8 minutes. No mixer required. Happy Baking!

      xo Michael

  10. Why is butter listed 3 times but only used 2 times in the instructions? When do you add the 2 Tbl

    • Oooh! Good catch Peggy. Thanks for pointing that out. The recipe has been updated. My apologies.

      xo Michael

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  12. Made this a week ago and everyone loved it! Made it again today but brushed it with melted butter and sprinkled cinnamon on it before cutting and rolling the dough. Thank you for this! I am already thinking of other variations :)

  13. I started making this today and my dough was very sticky and did not come together in my mixer. I added a bit more flour and hand kneaded but it still did not come together nicely and was super sticky. Is this how the dough is supposed to be…I have it rising right now so I will wait and see if it turns out!

    • It should’t be THAT sticky. Try adding more flour if needed when rolling it out. Hopefully that will do the trick.

      Good luck! Let me know.
      xo Michael

  14. The dough is rising as I type……at what point do you think I could freeze one of these “loaves”? Fully bake it and then freeze? Love your blog! And if we MUST admit summer is over, baked apples are the way to do it! :)

    • Um, I’m not honestly sure. I’d probably freeze it before making the actual spiral. I’m not sure how it would hold up in the freezer and defrosting. The apples may get really mushy?

      xo Michael

      • ….this recipe was delicious, and the second pinwheel was enjoyed by the neighbors! They pinwheels are not huge, so no need to worry about freezing it! ;)

    • I’m not sure Amanda. Sorry. I typically only used instant yeast. I’m sure a google search would lead you to some answers. I just don’t want to give the wrong advice.

      xo Michael

      • You simply proof the yeast first in order to give it a head start with regular yeast. Add the yeast to the warm water and 1 teaspoon of sugar. Let it proof (aka sit) on the counter for 10-15 minutes and then make the recipe as usual.

        I recommend using Red Star instant yeast. I have had consistent results with it over the years and it doesn’t require this extra step. Unfortunately, it is also hard to find :(

  15. Thank you so much for this awesome recipe. I just served it to my book club and they loved it. I told them “Thank Michael”, I told them about your site too, you may some new followers…

    • April – I can’t thank you enough for spreading the word about me and Inspired by Charm! I’m thrilled everyone loved it!

      xo Michael

  16. I made this last night for a group of friends and it was fabulous. Once everyone left there was only 4 pieces left and my husband and I had another slice. My motherin law had some and so did her boy friends. We also had Apple cider to go with it. Thanks so much for this. We are in love. Have a great fall! Sherman’s

    • Yay Cindy! That makes me so happy to hear! I’m so pleased the whole family gobbled it up.

      xo Michael

  17. 8.For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.

    Hey Michael, this recipe looks so delicious that I wanted to try. I am just a little confuse on the TOPPINGS part.

    Do I only need to mix dry 1/4 cup brown sugar with cinnamon and sprinke them try to the bread while hot? The 1/4 cup butter will be used to brush the bread from the oven?

    Thanks and kind regards, my Family just loved your Pizza Bread and I am sure they will love this too today. :-)

    • Hi Felix! Sorry I didn’t mean to confuse you.

      Once you bake your bread and remove it from the oven, you want to brush it with the 1/4 cup melted butter. Then sprinkle it with the brown sugar / cinnamon mixture.

      Make sense?

      xo Michael

      • Thank you Michael.

        I thought so too… It was a success yesterday. I made 2 loaves and it was delicious, I didn’t get the chance to eat more of it because 3 household members finished them in 20 minutes. Thank you for sharing your recipes.

  18. Oh my heavenly goodness…this looks delishioso!!!! I will have to try this…especially since everything is in my kitchen at the moment. My fav part…that you took time to enjoy the ‘rising and the journey.. :-)

  19. Absolutely beautiful! It’s just so gorgeous before it even goes into the oven. …And looks so delicious! Wow.

  20. I’ve loved ALL of your recipes I’ve tried. Keep up the good work! Thanks for this apple recipe, I can’t wait to try it, too.

  21. I showed this to my husband and he nodded his head in approval! Definitely will be making this soon! Just discovered your site and have already pinned three recipes to try soon! Can’t wait to try them! :-) Thanks for sharing what you have learned! About to peruse your site for more recipe goodness! :-)

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  23. Hi there! I’m actually trying this receipe right now… Waiting for the dough to rise! But as I’m following the steps and looking at the photos, I realized that in the photo with the rolled dough, the actual dough seems “double”… like folded you know, but nothing like this is written in the receipe. Any advice? Thanks

    • I haven’t tried this recipe yet (though I believe I will have to soon before it gets too hot here in Florida to even think about turning on the oven! lol) but I looked at the photos, I *think* I see what you mean, and I *think* that I know the answer. The dough is not doubled over, but it appears to be, because of the way it was cut. What you’re seeing as “two layers” is actually just the center of the one piece kinda sunk down in. I thought it was doubled over into two layers as well, until I looked at the photo again. Hope that helps! :)

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  27. Michael, just made this after seeing your recipe on Pinterest. It is AMAZING! Can’t wait to try more of your recipes. Happy fall!

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  29. Michael,
    I just can’t wait to try this beautifully delicious looking recipe (looks like a Rose). Saw this on Pinterest, and with one recipe and a look at InspiredByCharm.com, you have a new follower. My 90 yr old Dad moved in with us and I know this will be the hit of his and my husband’s morning coffee break! I’m certain it will find its way onto our Thanksgiving Dessert Table also. Thank you for being so creative!

  30. You were right to flag the usage of your copyrighted materials without permission to that person, but despite the disrespect, the good thing is that your recipe got seen by many :).
    I will try your recipe this weekend and I’m sure it will be loved…
    Apples are ripe here in Belgium and ready to be enjoyed in many ways!

  31. Just made this. It was amazing! I did one thing different…. I put the cinnamon and sugar on the dough with melted butter, (like cinnamon rolls) was great!

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  34. I made this yesterday, but changed it up a bit! I used pie crust instead of the bread dough. I added cinnamon, brown sugar, and a little flour and coated the apples before laying them in. I sprinkled some of the cinnamon mixture on the top. Added some pats of butter and then baked it. It was so pretty and so yummy!!!!

  35. I appreciate a homemade bread recipe, but just didn’t have the time after a full day’s work.
    I actually used two rolls of refrigerated seamless dough sheets and doubled the amount of apples. It was heavenly! This will definitely be my go-to recipe for anything with apples. Thanks for sharing!

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  37. D:>
    This was DELICIOUS!!
    I made it grain-free (allergies) so it didn’t quite rise the same and also made a smaller bread-wheel, but (for once!) I followed the rest of the recipe and it came out so good! So sweet, almost but not quite soft-and gooey in the middle, the apples were soft but the thicker pieces still had some crunch (and flavor) to them, and I made the glaze with (bolthouse berry) juice I had on hand (no cider, unfortunately).
    Wow, I will DEFINITELY make this again.
    Thank you for posting!

  38. Made this and it was absolutely hell because some of these instructions aren’t complete and somewhat confusing but the final result was absolutely delicious!!!

  39. Inspired by the lovely fall weather I decided to give this recipe a go! I have not made bread before so I was a little nervous but it turned out great! I now have a reason to use the hook on my mixer this fall/winter! Thanks for the amazing recipe! Will become a regular of mine for sure :)

  40. I am horrible at baking anything that requires yeast…I don’t know what I do to get it wrong. I have even used a thermometer to check the water temp. Even in a bread machine I couldn’t get the yeast to activate. Could I make this recipe by using frozen bread dough from the store?

  41. Tried this and thought it was bland so next time I added sugar and cinnamon to the apples after I peeled and sliced them and let them sit for an hour or so. Also used part of the sugar cinnamon mixture on the dough after I rolled it out. It still seems sort of bland to me and apparently to my family because I have the second pan still waiting to be eaten 4 days later. Also I am not fond of rapid rise yeast. I don’t think it rises any quicker than regular yeast and the second rising is not as high. I may have to keep adjusting this recipe because it is a really nice presentation.

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  43. Michael, I am drooling just smelling this bread baking!! I was a little confused with the directions though. Is it supposed to yield 2 loaves (8-9 inch pans?) It never specifically states 2 pans. Mine made 1 1/2 pans but very tightly packed.

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