Spiral Apple Bread with Cinnamon Glaze

Spiral Apple Bread with Cinnamon Glaze

Spiral Apple Bread with Cinnamon Glaze

I loooooove apple season. It is without a doubt  my favorite time of year. I grew up in Wayne County,  and there is nothing like it in the fall.  Someday take a drive through the Wayne County countryside in fall while the apple trees are heavy with fruit, it is GORGEOUS.

 I am a little further from Lake Ontario now, sadly there are very few orchards near me, and I miss the Autumn orchard views. So I compensate by heading out to the Apple Shed and buying a ridiculous amount of apples to use in for baking and cooking. Don’t get me wrong, I love to eat apples, but  I can never get enough apple recipes.

Spiral Apple Bread with Cinnamon Glaze

Because I LOVE baking with apples so much I was super excited when  I saw Food.com and The Food Network talking about a very exciting contest with KitchenAid.  KitchenAid is teaming up with Food.com and The Food Network to put on the #KitchenAidContest, and someone is going to win an entire set of the Black Stainless Steel appliances. Seriously, a whole kitchen full! Can you imagine how chic that would be in our kitchens?? I have all the details on how to enter below my recipe for Spiral Apple Bread with Cinnamon Glaze. You have to promise If you win you will invite me over and make your winning apple dish so I can eat it and be jealous of your suite of gorgeous appliances!

But first, let’s talk about Spiral Apple Bread with Cinnamon Glaze. I am going to be straight with you, this recipe is a little more time-consuming than other recipes I have shared here. There is yeast involved,  you will have to do some kneading (or let you KitchenAid mixer do that part for you), and the dough will have to rise, twice.  But it is not that bad, you got this!  Take time to enjoy every step of the process, this is a perfect fall afternoon recipe to take on.

KitchenAid-503-min

 

 

With just a little effort, you end up with a pretty impressive looking loaf. Seriously, you got company coming over you want to impress, serve this instead of coffee cake. I guarantee you will get compliments on it! The bread is not a very dense bread, it is a softer light dough, I serve it up like coffee cake, with a good cup of coffee. Both of the loaves disappeared quickly at my house, I am going to experiment with freezing some before I frost them, so I can have one ready whenever I need it!

 

Spiral Apple Bread with Cinnamon Glaze

Spiral Apple Bread with Cinnamon Glaze

Yield: 18
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Ingredients

  • 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
  • 1/2 teaspoon orange zest, optional
  • 1/4 teaspoonapple pie spice
  • 3 apples, peeled, cored, and sliced (I used Granny Smith.)
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon apple cider
  • 1/2 cup powdered sugar, sifted

Instructions

The Spiral Bread

  1. Place flour, sugar, salt, apple pie spice, and yeast in a stand mixer with the dough hook attached. Add orange zest, and stir to combine.
  2. In a small bowl add the melted butter into the warm milk. With the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
  3. Knead with the mixer for about 4 minutes, until smooth and elastic . Then transfer dough into a lightly oiled bowl, roll the dough ball in the ball to lightly coat all sides with oil. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.
  4. 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.
  5. 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.
  6. Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise in a warm draft free place for 45 minutes. Near the end of rising time, preheat oven to 350 degrees F.
  7. Bake for 20-25 minutes until golden brown.

For the topping

  1. 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.
  2. 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.

For the Glaze

  1. Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time.
  2. Adjust the glaze to desired drizzling consistency: If the glaze is too thin, add more powdered sugar, too thick add more cider. Drizzle glaze over the bread.
Spiral Apple Bread with Cinnamon Glaze

This Post Has 2 Comments

  1. I live in the Intermountain West now but I hail from the Finger Lakes region and miss it terribly! Your recipes for all things apple and for grape pie have me dying of homesickness. I’m going to try this bread but I need you to clarify two errors in the recipe first. The ingredient list for the dough calls for “1/4 apple pie spice”… 1/4 of what? Then the instructions for the dough say to mix the “flour, sugar, salt, cinnamon, and yeast…” hold on. Cinnamon? There’s no plain cinnamon in the list of bread dough ingredients, only in the topping. Of course I could wing it and use what I think you meant, but that wouldn’t be the same. Any way, please clear up those two things so I can try YOUR recipe. Thanks!

    1. Hi Nora!
      Thank you so much for point that out, it seems like that was a previous revision of the recipe. The recipe now correctly reads “Place flour, sugar, salt, apple pie spice, and yeast in a stand mixer with the dough hook attached. Add orange zest, and stir to combine.”
      The weather here lately has been fabulous! 70’s today! Not the norm for the Finger Lakes area in November!

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