Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 medium baking apples (about 500 g), peeled, cored, 1/2-inch dice
- Unsalted butter 135 g (about 9 1/2 tbsp), divided
- Rolled oats 60 g (2/3 cup), plus 2 tbsp for topping
- Whole milk 240 g (1 cup), divided
- All-purpose flour 300 g (2 1/2 cups) + bread flour 100 g (3/4 cup + 2 tbsp)
- Granulated sugar 75 g (6 tbsp), divided
- Light brown sugar 150 g (3/4 cup), divided
- Instant yeast 7 g (2 1/4 tsp)
- Fine sea salt 8 g (1 1/2 tsp), plus pinches
- Ground cinnamon 2 tbsp, divided
- Lemon juice 1 tbsp; vanilla extract 1 tsp (optional)
- Large eggs 2 (1 for dough, 1 for egg wash)
- Turbinado sugar 1 tbsp (topping)
Do This
- 1. Toast oats in a dry skillet 5–7 minutes until fragrant; reserve 2 tbsp for topping. Warm 1/2 cup milk and pour over remaining oats; soak 10 minutes.
- 2. Caramelize apples in 2 tbsp butter with 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt; finish with lemon juice; cool completely.
- 3. Mix dough: combine flours, 1/4 cup sugar, yeast, 1 1/2 tsp salt, 1/2 tsp cinnamon. Add egg, remaining 1/2 cup milk, softened 4 tbsp butter, and oat-soak; knead until smooth.
- 4. Gently knead in cooled apples. Place in oiled bowl; rise until doubled, 60–90 minutes.
- 5. Make swirl: mix 1/2 cup brown sugar, 2 tbsp sugar, 1 1/2 tbsp cinnamon, 1 tbsp flour. Melt 3 tbsp butter.
- 6. Roll dough to 9×16 inches. Brush with melted butter; sprinkle swirl, leaving 1/2-inch border. Roll from the 9-inch side; pinch seam. Place seam-down in greased 9×5-inch pan.
- 7. Proof 45–60 minutes. Egg wash; top with reserved oats and turbinado sugar. Bake at 350°F/175°C for 45–50 minutes to 195–200°F internal; tent if browning. Cool 15 minutes in pan, then 1 hour on rack.
Why You’ll Love This Recipe
- A soft, enriched crumb studded with real caramelized apple chunks.
- A striking cinnamon-sugar spiral for bakery-style drama in every slice.
- Toasted oats add gentle chew and a nutty aroma without heaviness.
- Approachable steps with make-ahead options and clear times and temps.
Grocery List
- Produce: 3 medium baking apples, 1 lemon
- Dairy: Unsalted butter, whole milk, eggs
- Pantry: Rolled oats, all-purpose flour, bread flour, granulated sugar, light brown sugar, turbinado sugar, instant yeast, fine sea salt, ground cinnamon, vanilla extract
Full Ingredients
Caramelized Apple Chunks
- Apples: 500 g (about 3 medium), peeled, cored, 1/2-inch dice
- Unsalted butter: 30 g (2 tbsp)
- Light brown sugar: 50 g (1/4 cup, packed)
- Ground cinnamon: 1 tsp
- Fine sea salt: pinch
- Lemon juice: 1 tbsp
Oat Soak
- Rolled oats: 60 g (2/3 cup), toasted
- Whole milk: 120 g (1/2 cup), hot
- Fine sea salt: pinch
Dough
- All-purpose flour: 300 g (2 1/2 cups)
- Bread flour: 100 g (3/4 cup + 2 tbsp)
- Granulated sugar: 50 g (1/4 cup)
- Instant yeast: 7 g (2 1/4 tsp)
- Fine sea salt: 8 g (1 1/2 tsp)
- Ground cinnamon: 1/2 tsp
- Whole milk: 120 g (1/2 cup), lukewarm
- Large egg: 1
- Unsalted butter: 60 g (4 tbsp), very soft
- Vanilla extract: 1 tsp (optional)
Cinnamon-Sugar Spiral
- Light brown sugar: 100 g (1/2 cup, packed)
- Granulated sugar: 25 g (2 tbsp)
- Ground cinnamon: 1 1/2 tbsp
- All-purpose flour: 1 tbsp
- Unsalted butter: 45 g (3 tbsp), melted
Finishing
- Reserved toasted oats: 2 tbsp
- Egg wash: 1 large egg beaten with 1 tbsp milk
- Turbinado sugar: 1 tbsp
- For the pan: Butter or nonstick spray; parchment sling for easy removal
Step-by-Step Instructions
Step 1: Toast the oats and prep the pan
Grease a 9×5-inch (23×13 cm) loaf pan and line with a parchment sling. In a dry skillet over medium heat, toast the rolled oats for 5–7 minutes, stirring frequently, until golden and nutty. Reserve 2 tbsp for topping. Heat 1/2 cup (120 g) milk until steaming, then pour over the remaining oats with a pinch of salt. Stir and let soak 10 minutes to soften.
Step 2: Caramelize the apples
In a wide skillet, melt 2 tbsp (30 g) butter over medium heat. Add diced apples, 1/4 cup (50 g) brown sugar, 1 tsp cinnamon, and a pinch of salt. Cook 8–10 minutes, stirring occasionally, until the apples are tender with lightly caramelized edges and a glossy syrup forms. Stir in 1 tbsp lemon juice. Spread on a plate to cool completely (speed it up in the fridge). Cool apples are crucial so they do not melt the dough.
Step 3: Make the dough
In a large bowl or stand mixer, whisk the all-purpose flour, bread flour, 1/4 cup (50 g) sugar, instant yeast, 1 1/2 tsp salt, and 1/2 tsp cinnamon. Add the oat soak, the remaining 1/2 cup (120 g) lukewarm milk, 1 egg, and vanilla (if using). Mix until a shaggy dough forms. Add the softened 4 tbsp (60 g) butter and knead on medium speed (or by hand) until smooth, elastic, and slightly tacky, 8–10 minutes.
Step 4: Gently work in the apples
If the apples look very syrupy, pat them with a paper towel. Knead or fold the cooled apple pieces into the dough just until evenly distributed; a little syrup is fine. Avoid overmixing—the goal is chunks in the crumb, not mashed apple streaks.
Step 5: First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise at warm room temperature until doubled, 60–90 minutes. Meanwhile, combine the swirl sugars, cinnamon, and flour in a small bowl, and melt the 3 tbsp (45 g) butter separately.
Step 6: Shape with the cinnamon-sugar spiral
Turn the dough onto a lightly floured surface. Pat or roll into a 9×16-inch rectangle with a short side facing you. Brush evenly with the melted butter. Sprinkle the cinnamon-sugar mixture to cover, leaving a 1/2-inch border on all sides. Gently press the sugar into the dough to help it adhere. Roll up from the 9-inch side into a tight log, pinching the seam and ends well to seal.
Step 7: Pan, proof, and top
Place the log seam-side down in the prepared pan. Cover and proof until the dough rises 1 inch above the rim, 45–60 minutes. Near the end, preheat the oven to 350°F (175°C). Brush the top with egg wash, then sprinkle the reserved toasted oats and turbinado sugar. For a controlled split, score a shallow slit down the center with a sharp knife (optional).
Step 8: Bake and cool
Bake at 350°F (175°C) for 45–50 minutes, until deep golden and an instant-read thermometer reads 195–200°F (90–93°C) in the center. Tent loosely with foil after 25 minutes if browning quickly. Cool 15 minutes in the pan, then lift out to a rack and cool at least 1 hour before slicing so the spiral sets.
Pro Tips
- Weigh ingredients for best consistency, especially flour and oats.
- Cool the apples fully before adding to the dough to avoid a gummy crumb.
- Press the cinnamon sugar onto the dough and add 1 tbsp flour to the mix—this reduces swirl gaps and leaks.
- Roll tightly and pinch seams and ends to keep the spiral intact.
- Use internal temperature (195–200°F) for doneness; tent with foil to protect the sugary crust.
Variations
- Maple-Pecan: Replace 1/4 cup brown sugar in the swirl with 1/4 cup maple sugar and add 1/2 cup chopped toasted pecans.
- Raisin Swirl: Scatter 1/2 cup plump raisins over the cinnamon sugar before rolling.
- Overnight Rise: After Step 6, cover and refrigerate the loaf 8–12 hours. Next day, proof 60–90 minutes at room temp and bake as directed.
Storage & Make-Ahead
Store the cooled loaf airtight at room temperature up to 3 days. For longer storage, slice and freeze in a zip-top bag up to 3 months; reheat slices in a toaster or 300°F oven for 8–10 minutes. Caramelized apples can be made 3 days ahead and refrigerated. Toasted oats keep 1 week in an airtight jar. The shaped loaf can be refrigerated overnight, then proofed and baked the next day.
Nutrition (per serving)
Approximate per slice (1 of 12): 360 calories; 12 g fat; 56 g carbohydrates; 7 g protein; 2 g fiber; 19 g sugars; 290 mg sodium.
