A soft, enriched swirl loaf filled with cinnamon-spiced apples, topped with streusel and apple slices, perfect with caramel sauce.
Ingredients (makes 1 large loaf)
Dough
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose or bread flour
Apple Cinnamon Filling
- 2–2½ cups peeled and diced apples (about 2–3 medium apples)
- 3 Tbsp unsalted butter
- ⅓ cup (65 g) brown sugar
- 1½–2 tsp ground cinnamon
- 1 Tbsp cornstarch or flour
- Pinch of salt
- Optional: ½ tsp vanilla or a squeeze of lemon juice
Streusel Topping
- ⅓ cup (40 g) all-purpose flour
- 3 Tbsp brown sugar
- ½ tsp cinnamon
- 3 Tbsp cold unsalted butter, cubed
- Pinch of salt
Finish
- Thin apple slices for topping
- 1 egg beaten with 1 Tbsp milk (egg wash)
- Optional: caramel sauce for serving
Instructions
- Make the dough
Combine warm milk, yeast, and a pinch of the sugar. Let sit 5 minutes until foamy.
Add remaining sugar, egg + yolk, softened butter, vanilla, salt, and 3 cups flour. Mix and knead 6–8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled (1–1½ hours). - Prepare the apple filling
In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, cornstarch, and salt. Cook 5–8 minutes until the apples soften and the mixture thickens. Let cool completely. - Make the streusel
Mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a pastry cutter until crumbly. Refrigerate until needed. - Assemble the swirl
Punch down the dough and roll it out into a large rectangle (about 10 × 16–18 inches).
Spread the cooled apple filling evenly over the dough.
Roll up tightly from the long side into a log. Pinch the seam to seal.
Place the log seam-side down in a greased 9×5-inch loaf pan (or shape into a braid for a more decorative look).
Arrange thin apple slices on top and sprinkle generously with streusel. - Second rise
Cover and let rise until puffy and nearly doubled, 45–75 minutes.
Preheat the oven to 350°F (175°C). - Bake
Gently brush any exposed dough with egg wash.
Bake for 40–50 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the topping browns too quickly. - Cool & serve
Cool in the pan for 15–20 minutes, then transfer to a wire rack.
Serve warm or at room temperature with caramel sauce for dipping or drizzling.
Tips
- Cool the apple filling completely before assembling so it doesn’t make the dough soggy.
- For extra flavor, add a handful of chopped toasted pecans or walnuts to the filling or streusel.
- Best the day it’s baked. Store covered at room temperature for 2 days or refrigerate for longer.
Cozy, cinnamon-spiced, and full of tender apples. Enjoy!
