Apple Cinnamon Biscuit Loaf With Apple Pie Filling
This Apple Cinnamon Biscuit Loaf layers tender refrigerated biscuits with juicy apple pie filling, cinnamon sugar, and melted butter. It bakes into a warm, gooey pull-apart treat that’s perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Refrigerated biscuit dough
- Apple pie filling
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Melted butter
- Vanilla extract
- Chopped pecans or walnuts, optional
- Powdered sugar, optional for glaze
- Milk or heavy cream, optional for glaze
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper.
- Combine the brown sugar, granulated sugar, and cinnamon in a small bowl.
- Separate the refrigerated biscuits and gently flatten each one with your hands. Lightly brush each biscuit with melted butter and sprinkle with some of the cinnamon-sugar mixture.
- Chop any large apple slices in the pie filling into smaller bite-sized pieces, then spoon a small amount of apple pie filling over the prepared biscuits.
- Stack the biscuits and carefully arrange them in the prepared loaf pan. Tuck additional apple filling between the layers without adding excessive liquid.
- Drizzle the remaining melted butter over the loaf and sprinkle the remaining cinnamon sugar on top. Add chopped pecans or walnuts if desired.
- Bake for 40 to 50 minutes, checking the center for doneness. If the top browns too quickly, loosely cover the loaf with aluminum foil and continue baking until the center biscuits are fully cooked.
- Let the loaf cool in the pan for 10 to 15 minutes before carefully removing it.
- For an optional glaze, whisk powdered sugar with a small amount of milk or heavy cream and vanilla extract until smooth, then drizzle over the slightly cooled loaf before serving.
Notes
- Cut large apple pieces into smaller pieces so the filling distributes evenly between the biscuit layers.
- Avoid using too much pie-filling liquid, which can make the center of the loaf soggy.
- For a caramel apple variation, drizzle caramel sauce between some of the layers and over the finished loaf.
- Add chopped pecans, walnuts, or raisins between the layers for extra texture and flavor.
- Nutmeg or apple pie spice can be added to the cinnamon-sugar mixture for additional warm spice flavor.
- Homemade apple pie filling can be used as long as the apples are tender and the filling is thick rather than watery.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze individual portions for up to 2 months.
- Reheat individual portions in the microwave for about 20 to 30 seconds or warm the loaf in a 300°F (150°C) oven.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
