I love how this pull-apart bread turns a simple yeast dough into a showstopping treat. The combination of apple cider vinegar and applesauce gives the dough a beautiful tenderness and subtle tang. The cinnamon syrup makes the bread irresistibly sticky and caramel-like, while the apple glaze adds warmth and sweetness. It’s perfect for breakfast, brunch, or a cozy dessert. The aroma alone feels like a warm hug from the oven.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough: ¼ cup light brown sugar ¼ cup warm water 1 (¾-ounce) package instant yeast 2 ½–3 cups whole wheat flour ½ teaspoon salt ¾ cup warm milk 3 tablespoons apple cider vinegar ¼ cup butter, softened
Cinnamon Syrup: 1 cup light brown sugar ¼ cup water 2 tablespoons applesauce 1 tablespoon apple cider vinegar 2 teaspoons cinnamon ½ teaspoon salt
Apple Glaze: ½ cup light brown sugar ¼ cup butter ¼ cup applesauce ⅛ teaspoon salt ½ cup finely chopped PLANTERS® Apple Cider Donut Cashews
Directions
I start by placing the brown sugar and warm water in a medium bowl. I sprinkle the yeast over the top and let it bloom for 5–10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, I combine 2½ cups of flour and salt. With the mixer running on low, I pour in the warm milk, apple cider vinegar, and the yeast mixture.
I add an extra ½ cup of flour and knead until everything comes together. Then I mix in the softened butter until it’s fully incorporated. I continue adding a little more flour, if needed, until the dough pulls away cleanly from the sides of the bowl.
I transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
To make the syrup: 5. While the dough rises, I whisk the brown sugar, water, applesauce, apple cider vinegar, cinnamon, and salt together in a medium saucepan over medium heat. Once the sugar has dissolved, I remove it from the heat and refrigerate the syrup until cool.
To assemble and bake: 6. Once the dough has risen, I punch it down gently to release the air. I preheat the oven to 350°F (180°C) and line a 10 x 15-inch rimmed baking sheet with parchment paper. 7. I divide the dough into 24 even pieces and roll them into smooth balls. I then roll each ball in the cooled cinnamon syrup and place them on the prepared tray. 8. I bake the dough balls for 25–30 minutes, or until they’re puffed and golden brown. I remove them from the oven and let them cool slightly.
To make the glaze: 9. In a small saucepan or microwave-safe bowl, I warm the butter, applesauce, brown sugar, and salt together until smooth and slightly thickened. 10. I drizzle the warm glaze over the baked monkey bread and sprinkle the top generously with chopped cashews.
When I want a richer flavor, I replace part of the applesauce in the glaze with maple syrup. For extra texture, I sometimes mix chopped pecans or walnuts with the cashews. I’ve also made a version using white flour for a lighter texture or added diced apples to the dough for bursts of fruit flavor. A dash of nutmeg or allspice adds an even deeper autumn spice note.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm the pull-aparts in the oven at 160°C for about 10 minutes, or microwave individual portions for 20–30 seconds until soft and warm. They also freeze beautifully for up to a month; I just thaw and reheat before serving.
FAQs
Can I make this dough ahead of time?
Yes, I often make the dough the day before and let it rise in the fridge overnight.
Can I use white flour instead of whole wheat?
Yes, I can use all-purpose flour for a softer, lighter texture.
What can I use instead of apple cider vinegar?
Lemon juice or white vinegar works in a pinch, but the apple cider version gives the best flavor.
Can I use store-bought dough?
Yes, refrigerated bread or biscuit dough can work when I’m short on time, though homemade tastes better.
Can I add real apple pieces?
Absolutely! I add small diced apples to the dough or scatter them between layers for extra texture.
Can I skip the cashews?
Yes, I can replace them with chopped pecans, walnuts, or even toasted almonds.
How do I keep the bread soft?
I cover it loosely with foil while baking if it browns too quickly, which keeps the inside fluffy.
What’s the best way to serve this?
I like serving it warm, pulling apart the sticky pieces by hand, and letting everyone drizzle extra glaze on top.
Can I make individual mini pull-aparts?
Yes, I divide the dough into smaller portions and bake them in muffin tins for single servings.
Is it okay to double the recipe?
Yes, I often double it for gatherings — just bake it on two trays or in a larger pan.
Conclusion
This Apple Cider Monkey Bread Pull-Aparts recipe is a warm, sweet, and sticky treat that’s perfect for sharing. I love how the apple, cinnamon, and brown sugar flavors blend with the soft dough and nutty cashew topping. It’s an irresistible bake that fills the kitchen with cozy aromas and brings everyone together around the table. Whether for breakfast, brunch, or dessert, this pull-apart bread is pure comfort in every bite.
These Apple Cider Monkey Bread Pull-Aparts are soft, sticky, and full of warm autumn flavor. Tender pieces of buttery dough are coated in a spiced cinnamon syrup, baked until golden, then drizzled with an apple glaze and sprinkled with crunchy apple cider donut cashews. Cozy, fragrant, and perfect for sharing at breakfast, brunch, or dessert.
Ingredients
Dough:
¼ cup light brown sugar
¼ cup warm water
1 (¾-ounce) packet instant yeast
2½–3 cups whole wheat flour
½ tsp salt
¾ cup warm milk
3 tbsp apple cider vinegar
¼ cup butter, softened
Cinnamon Syrup:
1 cup light brown sugar
¼ cup water
2 tbsp applesauce
1 tbsp apple cider vinegar
2 tsp cinnamon
½ tsp salt
Apple Glaze:
½ cup light brown sugar
¼ cup butter
¼ cup applesauce
⅛ tsp salt
½ cup finely chopped PLANTERS® Apple Cider Donut Cashews
Instructions
Activate the yeast: In a bowl, combine brown sugar and warm water. Sprinkle over yeast and let bloom for 5–10 minutes until foamy.
Make the dough: In a stand mixer with a dough hook, combine 2½ cups flour and salt. With the mixer on low, add warm milk, apple cider vinegar, and the yeast mixture. Add more flour as needed, then mix in the softened butter until the dough is smooth and pulls from the bowl. Knead until soft and elastic.
First rise: Transfer dough to an oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Make the cinnamon syrup: In a saucepan, whisk together brown sugar, water, applesauce, apple cider vinegar, cinnamon, and salt. Heat over medium until sugar dissolves. Remove from heat and cool completely.
Shape and coat: Preheat oven to 350°F (180°C). Line a 10×15-inch rimmed baking sheet with parchment paper. Divide dough into 24 equal pieces and roll into balls. Coat each in cooled syrup and arrange on the tray.
Bake: Bake for 25–30 minutes, until puffed and golden. Let cool slightly.
Make the glaze: Combine butter, brown sugar, applesauce, and salt in a saucepan or microwave-safe bowl. Heat until melted and smooth, then drizzle over warm bread.
Finish: Sprinkle chopped cashews over the top and serve warm, pulling apart the pieces to enjoy the sticky sweetness.
Notes
Replace part of the applesauce in the glaze with maple syrup for deeper flavor.
Add diced apples to the dough for a fruity texture.
Use white flour for a lighter texture.
Top with chopped pecans or walnuts instead of cashews.
