This recipe is my ode to Butter Braid, featuring much more filling and a more satisfying, breadier dough than the original. The bread’s dough is adapted from my Cinnamon Sugar Tea Ring recipe. It's a simple, soft and versatile dough that lets the cinnamon-apple filling shine. This apple bread tastes great straight out of the oven, eaten cold out of the fridge, or reheated the next day.

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