Salted Caramel Apple Bread Warms Up Autumn Baking

A new seasonal favorite is taking kitchens by storm this fall: salted caramel apple pull-apart bread, a quick and comforting dessert that combines the flavors of cinnamon, apple butter, and caramel in an easy-to-make loaf.

The recipe uses refrigerated biscuit dough layered with apple butter and coated in a cinnamon-sugar mix before baking. Once golden, the loaf is inverted and drizzled with warm caramel sauce, creating a sticky, shareable treat perfect for cool autumn weekends or holiday gatherings.

Bakers say the appeal lies in its simplicity — it requires no yeast, no waiting for dough to rise, and just a few pantry staples. The result is a bakery-style loaf ready in about 40 minutes, offering a mix of sweetness and salt that fits right in with seasonal favorites like apple pie and cider doughnuts.

Ingredients

• 1 (16.3-ounce) can refrigerated buttermilk biscuits

• ⅔ cup white sugar

• ⅓ cup brown sugar

• 2 teaspoons ground cinnamon

• ½ cup melted butter

• ½ cup apple butter

• ¼ cup salted caramel sauce (or caramel sauce plus a sprinkle of flaky sea salt)

Instructions

• Preheat oven to 350°F and lightly grease a loaf pan.

• In a bowl, mix white sugar, brown sugar, and cinnamon.

• Dip each biscuit in melted butter, then coat evenly with the sugar mixture.

• Split biscuits in half horizontally and spread 2 tablespoons apple butter between the halves.

• Stack the layered biscuits upright in the loaf pan.

• Bake for 30 minutes, or until golden brown and cooked through.

• Let rest for 5 minutes, then invert onto a serving plate.

• Drizzle with salted caramel sauce and sprinkle with sea salt if desired.

• Serve warm and pull apart to share.