Cinnamon Apple Pull-Apart Bread

Bread (same as Basic Bread recipe) 5 cups bread flour 1/2 cup sugar 2 Tbs. active dry yeast 2 tsp. salt 1 1/2 cup warm water 1/4 cup warm water 2 eggs; slightly beaten 1/2 cup butter; melted Coating 1/2 cup butter; melted 3/4 cup sugar 2 tsp. ground cinnamon Filling 2 cans Apple Pie Filling 2 T ground cinnamon Icing 2 cups powdered sugar 2 Tbs. milk 1 tsp. vanilla extract

Prepare Dough: In a small bowl combine 1/2 cup of warm water with 2 T yeast and set aside. In mixing bowl combine, melted butter, sugar, salt and water. Stir to mix. Add 1 ½ cups of flour and yeast mixture. Mix. Mix in remaining flour adding1 cup at a time and work until dough forms a ball. Place dough on a floured board and knead for 5-7 minutes. Put dough in greased bowl, and turn once so top side of dough is greased. Cover bowl and place in a warm area free from drafts until dough has doubled in size. Prepare Filling: Open the two cans and cut each apple slice into small diced apple chunks. Stir in the 2 T of cinnamon for added flavor. Prepare Coating: To a small bowl add 3/4 cup sugar and 2 tsp. cinnamon. Stir to mix well. Assemble For Baking: Punch dough. Pull off 1 ½” balls to flatten. On a lightly floured board pat each piece into a small 3" circle. Place 1 T of the filling in the center of the circle; wrap dough around filling pinching edges together to form a ball. Dip ball in melted butter and then roll in cinnamon and sugar coating. Then place in a 14" deep Dutch oven starting around the outside working towards the middle until bottom of oven is covered. Spoon remaining pie filling over top of rolls.. Cover oven and let raise for 30 minutes. Bake using 12 briquettes bottom and 20-22 briquettes top for 30 minutes rotating oven and lid every 5-10 minutes until bread is just golden brown. Remove Dutch oven from heat and cool. With a spatula, scoop them out onto a serving platter. Prepare frosting by mixing all ingredients together and beating until smooth. Drizzle frosting over top and sides of bread.