Apple and bread seem like the perfect fall season combination. Not only is this recipe sweet and tasty, but it also is not that hard to make the first time around. This spiral apple bread from Inspired by Charm is all types of delicious.

To make the bread, you will need 2 cups all-purpose flour, ¾ cup warm milk, 2 tablespoons unsalted butter, melted, 2 tablespoons sugar, 1 ½ teaspoons instant yeast, ½ teaspoon salt, ¼ ground cinnamon, and 3 apples, peeled, cored, and sliced you can use Granny Smith.

For the topping, grab ¼ cup unsalted butter, melted, ¼ teaspoon ground cinnamon, and ¼ cup sugar. To create the glaze, get 2 tablespoons unsalted butter, ¼ cup packed brown sugar, 1 tablespoon apple cider, and ½ cup powdered sugar, sifted.

First, place the flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached and combine. In a small bowl, add your melted butter into the warm milk. Then, while the mixer is on low, add the milk mixture to the flour mixture until it forms a soft dough ball.

Knead with the mixer for about 4 minutes. Then transfer the dough into a lightly oiled bowl. Cover with plastic wrap, and let the dough rise in a warm area for 90 minutes or until it is doubled in size.

After, use hands to remove the air from the dough then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle, and cut into 9 strips. Lightly grease an 8- or 9-inch round pan, and starting at the center of the pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Repeat the above steps for the other half of the dough, and cover loosely with plastic wrap to let rise for 45 minutes. When it is almost the end of the rising time, preheat oven to 350°F and bake for 20-25 minutes until golden brown.

To make the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.

After the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in ¼ cup of brown sugar and heat to a boil. Stir constantly and reduce heat to low. Boil and stir for another 2 minutes. Stir in cider, heat to a boil then remove from heat. Cool to lukewarm for about 30 minutes.

Gradually stir powdered sugar into the glaze mixture. If the glaze becomes too stiff, stir in more cider about ½ teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread.

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