APPLE PULL APART BREAD RECIPES

Steps:

• Place oven rack in center of oven; heat oven to 350°F. Brush loaf pan with small amount from the 1/2 cup melted unsalted butter.
• In large bowl, stir together remaining melted butter, 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon and juice from 1 large orange until combined. Add 1 large green apple, peeled, cut into 1/4-inch-thick slices; toss to combine.
• Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits into 8 biscuits. Split biscuits in half to make 16 biscuit rounds; place on work surface or cutting board.
• Place a few slices of apples with sugar mixture on each biscuit round. Stack 4 topped biscuits on top of each other to make a tower. Repeat to make a total of 4 towers.
• Place each tower on its side lengthwise in buttered pan, pressing each biscuit tower to fit tightly in pan.
• Bake 40 minutes or until top is golden brown. Remove pan from oven to cooling rack; cool 15 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan; serve warm. Refrigerate any remaining bread in airtight container up to 3 days.

Steps:

• Preheat oven to 350° and grease a 9"-x-5" loaf pan. Cut each biscuit in half (through the layers) and brush both sides with melted butter. In a medium bowl, mix together the sugars, cinnamon, and a generous pinch of salt. Coat each biscuit in the cinnamon sugar mixture, tapping off excess. Make your first stack: Onto one biscuit, sprinkle a handful of apples and cover with another biscuit. Repeat this process until you have used 1/4 of the biscuit dough, ending on apples. Repeat to make 3 more stacks, with the last stack ending on a biscuit. Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. The stack with the biscuit on top should be at the end. Bake until biscuits are puffy and golden, 38 to 40 minutes. Let cool slightly, then remove from pan. Drizzle with warm caramel and serve immediately.