Apple Cinnamon Pull Apart Bread

Ingredients

Dough

1 1/4 cups milk
1/4 cup unsalted butter
4 cups all-purpose flour*, divided
1 envelope quick rise yeast
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon salt

Apples

5 cups finely diced apples
5 tablespoons unsalted butter
2/3 cup Imperial Sugar Light Brown Sugar
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon

Coating

1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 tablespoon ground cinnamon

Glaze

1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
2-3 tablespoons milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place milk and butter in saucepan over low-medium heat until melted. Cool mixture to 110°F.
Combine 2 cups flour, yeast, sugar, salt, and warm milk in a mixer bowl. Beat with a dough hook for 2 minutes until combined. Slowly add 2 more cups of flour until dough balls forms.
Place dough on floured surface and knead 10 times or until smooth.
Place in greased bowl, turning once to coat. Cover bowl with a towel and place in a warm place for an hour or until dough doubles in size.
While dough is rising, place apples and butter in a skillet over medium heat. Sauté until butter is melted.
Stir sugars, cornstarch, and cinnamon into apples. Cook until tender and thickened, stirring often. Remove from heat.
Preheat oven to 375°F. Spray two 9x5 bread pans with nonstick baking spray.
Punch dough down and cut into 32 pieces. Flatten each one into a 3-inch circle.
Stir together cinnamon and sugar. Dip both sides of dough circles in cinnamon sugar and place on a sheet pan.
Spoon one tablespoon of apples on top of 30 flattened circles. Stack 4 circles together and place in greased loaf pan. Repeat with three more stacks, but on fourth stack place one circle without apples on top. There will be 16 circles in each pan when you are finished.
Sprinkle any remaining cinnamon sugar over tops of dough.
Bake for 25 minutes. Let bread cool in pans for 10 minutes, then flip out onto a baking sheet. Immediately place a plate on top of bread and flip it over again. Repeat with other loaf. Let cool slightly.
Stir together powdered sugar and milk until creamy. Drizzle over tops of warm pull apart bread. Serve immediately. Store leftovers in a loosely sealed container.