Braided Apple Cinnamon Bread

This Braided Apple Cinnamon Bread is a delicious, soft, and beautifully swirled treat perfect for breakfast or dessert. With layers of tender dough, cinnamon-spiced apples, and a sweet crumb filling, this bread is as impressive as it is comforting. Drizzled with maple icing, it’s a must-try for apple lovers and perfect for any time of year.

stack of apple bread slices showcasing the drizzled frosting

Chef’s Tips

  • Use Granny Smith or Honeycrisp apples for the best results, as they hold their shape and balance sweetness with tartness.
  • If the crumb filling feels too wet, add a touch more flour to achieve the right crumbly texture.
  • Knead the dough well to achieve elasticity, which will result in soft, tender bread.
  • Let the dough rise in a warm, draft-free space for the best rise. Covering it with a kitchen towel works well.
  • For extra richness, you can add chopped walnuts or pecans to the crumb filling.

Ingredients

dough ingredients for apple bread
filling and egg wash ingredients
icing ingredients

Apple Filling:

  • 1/3 cup granulated sugar: Adds sweetness to the apple mixture.
  • 1 tsp cinnamon spice: Provides warm, aromatic flavor.
  • 3 cups apples (peeled and diced): Use Granny Smith or Honeycrisp apples.
  • 1 tbsp lemon juice: Prevents browning and enhances flavor.
  • 1 cup cheddar cheese (shredded): Adds a unique sharp contrast to the sweet filling.

Crumb Filling:

  • 3/4 cup all-purpose flour: Forms the crumb structure.
  • 1/2 cup brown sugar: Adds a rich, caramel-like sweetness.
  • 4 tbsp butter: Brings moisture to the crumb.
  • 1/4 tsp maple extract: Adds a hint of warm maple flavor.

Dough:

  • 4 cups all-purpose flour (plus extra for rolling out dough): Provides structure.
  • 1/3 cup granulated sugar: Sweetens the dough.
  • 2 envelopes active dry yeast: Helps the dough rise.
  • 3/4 tsp salt: Enhances flavor.
  • 1/2 cup water: Used to activate the yeast.
  • 1/2 cup buttermilk: Adds tenderness to the dough.
  • 4 tbsp butter: Provides moisture and flavor.
  • 2 large eggs: Add richness to the dough.
  • 1 large egg white + 1 tbsp water: For brushing on top before baking.

Icing:

  • 1 cup powdered sugar: Sweetens and thickens the icing.
  • 1 tbsp milk or half-and-half: Adds smooth consistency.
  • 1 tbsp butter: Provides creaminess.
  • 1/8 tsp maple extract: Adds a maple flavor twist.

Substitutions

  • Apples: Swap Granny Smith for Pink Lady or Honeycrisp if preferred.
  • Cheddar Cheese: Replace with shredded mozzarella for a milder flavor or omit entirely for a sweeter version.
  • Buttermilk: Use regular milk mixed with 1 tsp of vinegar as a substitute.
  • Maple Extract: Use vanilla extract if maple isn’t available.

Instructions

Apple Filling:
1. In a bowl, combine granulated sugar, cinnamon, chopped apples, and lemon juice. Toss until well-coated.

    Crumb Filling:
    2. Combine flour, brown sugar, butter, and maple extract in a bowl. Use a fork or pastry cutter to mix until crumbly. If needed, add more flour to achieve the right texture.

    mixing bowl full of sliced apples
    dry ingredients and butter in a mixing bowl

    Dough:
    3. In a stand mixer, combine 1 cup flour, sugar, yeast, and salt.
    4. Heat water, buttermilk, and butter to about 125°F. Gradually add to the flour mixture and beat on medium speed until smooth.
    5. Mix in the eggs and 1 1/2 cups flour. Add more flour as needed to form a soft dough.
    6. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic. Cover and let rest for 15 minutes.

    dough balls resting on a table
    dough ball flattened out into a square sheet

    Assembly:
    7. Divide the dough in half. Roll each half into a 12×14-inch rectangle. Place on parchment-lined baking sheets.
    8. Spoon half the apple mixture down the center of each rectangle. Sprinkle half the cheddar cheese and half the crumb filling on top.
    9. Make 3-inch cuts along the edges of the dough, about 1 inch wide. Fold the strips across the center, alternating sides to create a braid.
    10. Cover and let the braids rise for 1 hour. Preheat oven to 350°F.

    flattened dough with apple filling mixture placed in middle
    dough wrapped up into a log and getting brushed with an egg wash mixture

    Baking:
    11. Mix egg white with water and brush over the braids. Bake for 25-30 minutes, or until golden brown. Cool on wire racks.

    icing in a bowl
    fresh baked log of apple bread getting icing drizzled on top

    Icing:
    12. Combine powdered sugar, milk, butter, and maple extract. Whisk until smooth. Drizzle over cooled braids.

    fresh loaf of apple bread with frosting drizzled on top

    Storage & Reheating

    • Room Temperature: Store in an airtight container for up to 2 days.
    • Refrigerate: Keep in the fridge for up to 5 days; warm in the oven at 300°F for a few minutes before serving.
    • Freeze: Wrap the braided bread tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw and reheat in the oven.

    FAQs

    • Can I use pre-made dough? Yes, store-bought dough works in a pinch, but homemade dough gives the best flavor and texture.
    • Can I skip the cheese? Absolutely! The bread will still be delicious without it.
    • How do I keep the dough from sticking? Use a floured surface and roll the dough gently, adding flour as needed.
    serving platter with two loafs of apple bread, one is sliced to show details of filling

    This Braided Apple Cinnamon Bread is a showstopper with its beautiful swirls and comforting flavors. Serve it for breakfast, dessert, or a cozy afternoon treat—it’s perfect for any occasion!

    Braided Apple Cinnamon Bread

    Sea Salt Savorings
    This delicious, soft apple bread is perfect for breakfast or dessert. Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance.
    Prep Time 35 minutes
    Cook Time 30 minutes
    Total Time 1 hour 5 minutes
    Course bread, Breakfast
    Cuisine American
    Servings 8 Slices
    Calories 647 kcal

    Equipment

    • Hand mixer

    Ingredients
      

    Apple Filling

    • 1/3 c granulated sugar
    • 1 tsp cinnamon spice
    • 3 c apples peeled and diced granny smith or honey crisp work well
    • 1 tbsp lemon juice
    • 1 c cheddar cheese shredded

    Crumb for Filling

    • 3/4 c all-purpose flour
    • 1/2 c brown sugar
    • 4 tbsp butter
    • 1/4 tsp maple extract

    Dough

    • 4 c flour  plus extra for rolling out dough
    • 1/3 c granulated sugar
    • 2 envelopes active dry yeast
    • 3/4 tsp salt
    • 1/2 c water
    • 1/2 c buttermilk
    • 4 tbsp butter
    • 2 large eggs
    • 1 large egg white beaten
    • 1 tbsp water

    Icing

    • 1 c powdered sugar
    • 1 tbsp milk or half and half
    • 1 tbsp butter
    • 1/8 tsp maple extract

    Instructions
     

    Apple Filling

    • Combine granulated sugar, corn starch, cinnamon. Add in chopped apple and lemon juice. Toss until well-coated.

    Crumb Filling

    • Place flour, brown sugar, maple extract, and butter in a bowl and cut in with a fork or pastry blender until it is a crumbly texture. If not dry enough to crumble, add in a bit more flour.

    Dough

    • Using a stand mixer, mix together 1 cup flour, granulated sugar, yeast powder, and salt.
    • Heat water, buttermilk, and butter until warmed to about 125 degrees. Add gradually to the flour mixture.
    • Beat on medium speed until thoroughly combined, scraping bowl as needed.
    • Add the eggs and 1½ cups flour, mixing until combined.
    • Stir in enough of the remaining flour to achieve a soft dough. Turn out onto a floured surface and knead for approx. 8 minutes, until dough is smooth and elastic. Cover and let dough rest for 15 minutes.

    Assembly

    • Divide dough in half and roll each half to a 12×14 inch rectangle, trying to keep sides as straight as possible.
    • Remove rectangles to the parchment lined baking sheets.
    • Spoon ½ of apple mixture down center of rectangle in an approx. 3-inch strip.
    • Sprinkle ½ of the cheddar cheese over the apples.
    • Sprinkle ½ of the crumb filling over the apples and cheese.
    • Starting at one long end of the dough, make knife cuts approx. 3-inch long and 1-inch wide down length of the dough rectangle. Repeat for the other end.
    • Alternating sides, fold strips across to the center of the dough.
    • Repeat the process for the other half of the dough.
    • Cover braids and let rise for 1-hour.
    • Preheat oven to 350 degrees.
    • Line two large baking sheets with parchment paper.
    • Using a fork, mix water into egg white till thoroughly combined.
    • Brush egg white mixture across the top of each bread.
    • Bake in the preheated oven for approx. 25 minutes or until lightly browned.
    • Transfer from pans to wire racks to cool.

    Icing

    • Combine powdered sugar, milk, butter, and maple extract with a fork or whisk until smooth.
    • Drizzle icing across the cooled braids.

    Nutrition

    Calories: 647kcalCarbohydrates: 104gProtein: 14gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 451mgPotassium: 167mgFiber: 2gSugar: 46gVitamin A: 619IUVitamin C: 1mgCalcium: 151mgIron: 4mg

    Nutrition values are estimates, for exact values consult a nutritionist.

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