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Glazed Cinnamon Apple Streusel Yeast Bread

Glazed cinnamon apple streusel yeast bread with a soft, pillowy crumb and a cinnamon-apple swirl. A buttery streusel topping and quick milk-sweet glaze make this loaf bake up bakery-style.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
rise 1 hour 30 minutes
Total Time 3 hours 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 3.25 cup all-purpose flour For the dough.
  • 0.5 cup all-purpose flour For streusel.
active dry yeast
  • 2.25 tsp active dry yeast For the loaf rise.
granulated sugar
  • 0.25 cup granulated sugar For yeast activation.
salt
  • 0.75 tsp salt For dough flavor.
warm milk
  • 0.75 cup warm milk For yeast mixture.
unsalted butter
  • 4 tbsp unsalted butter Melted for dough.
  • 3 tbsp cold unsalted butter Cubed for streusel.
egg
  • 1 large egg For dough structure.
apples
  • 2 apples, peeled and diced Toss with cinnamon sugar.
brown sugar
  • 0.3333333333 cup brown sugar For the apple filling.
  • 0.3333333333 cup packed brown sugar For the streusel.
ground cinnamon
  • 1 tsp ground cinnamon For apple filling.
powdered sugar
  • 1 cup powdered sugar For glaze.
milk
  • 2 tbsp milk Mixed into powdered sugar for glaze.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Activate yeast
  1. Combine the active dry yeast, granulated sugar, and warm milk in a bowl and let sit for 5 minutes, until foamy.
Make the dough and first rise
  1. Add the all-purpose flour, salt, melted unsalted butter, and large egg, then mix until a soft dough forms.
  2. Knead the dough for 6–8 minutes.
  3. Place the dough in a greased bowl, cover, and let rise for 1 hour, until doubled.
Fill and shape
  1. Toss the apples with brown sugar and ground cinnamon.
  2. Roll the dough into a rectangle, spread the apple mixture over top, and roll tightly into a log.
  3. Place the log in a greased loaf pan.
Make streusel and second rise
  1. Combine the all-purpose flour and packed brown sugar for the streusel.
  2. Cut in the cold unsalted butter until crumbly, then sprinkle the streusel over the loaf.
  3. Cover and let rise for 30–40 minutes.
Bake
  1. Bake at 350°F for 35–40 minutes, until golden and cooked through.
Glaze and serve
  1. Cool the loaf for 15 minutes.
  2. Drizzle with the glaze before slicing.

Notes

For the best airy crumb, make sure the warm milk is warm but not hot—aim for a comfortable lukewarm temperature so the yeast foams. Store tightly wrapped in the fridge up to 4 days; rewarm slices in the oven at 300°F for 8–10 minutes. Freeze baked slices for up to 2 months. For a lighter option, use reduced-fat milk in the dough and glaze (the texture remains soft though browning may be slightly less deep).