Apple Cinnamon Pull Apart Bread

 

2

cups milk

1/2

cup vegetable oil

1

cup packed brown sugar

1

package regular active dry yeast

4 1/2

cups Gold Medal® all-purpose flour

2

teaspoons salt

1/2

teaspoon baking powder

1/2

teaspoon baking soda

3

tablespoons butter, melted

3

tablespoons ground cinnamon

2

medium Granny Smith apples, thinly sliced

1

cup powdered sugar

1

teaspoon vanilla

1

to 3 tablespoons milk

• 1 In 3-quart saucepan, stir together milk, oil and 1/2 cup of the brown sugar. Heat to simmering over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat; cool until warm (between 90°F and 110°F).
• 2 Add yeast and 2 cups of the flour; stir until blended. Cover; let rise in warm place 1 hour or until doubled in size. Stir in remaining 2 1/2 cups flour, the salt, baking powder and baking soda.
• 3 Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
• 4 On floured work surface, roll dough into 20x12-inch rectangle. Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles.
• 5 In small bowl, stir together melted butter, cinnamon and remaining 1/2 cup brown sugar. Spread mixture over rectangles. Place 1 or 2 apple slices on each rectangle. Create 5 stacks of dough with 6 rectangles in each stack. Place stacks in loaf pan, edges facing toward bottom of pan and sugared sides facing center of loaf, not ends of pan.
• 6 Bake 25 to 35 minutes or until puffed and golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool about 1 hour.
• 7 In a small bowl, mix glaze ingredients with wire whisk until smooth and thin enough to drizzle. Drizzle glaze over loaf.