CARAMEL ROLL PULL-APARTS
Caramel roll pull-aparts are made with frozen bread dough and topped with an ooey gooey caramel sauce. Excellent to make ahead of time and serve when you have company. And perfect for the holidays!
Provided by Northern Yum
Categories Breads
Time 40m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees.
- Prepare a 9 by 13 pan by lightly greasing with cooking spray.
- Mix all the ingredients for your sauce, melted margarine, brown sugar, vanilla pudding, milk, and ground cinnamon.
- Take one loaf of bread dough and tear into small chunks in the 9 by 13 pan.
- Pour the caramel mixture over the first loaf of frozen bread dough.
- Next, tear the second loaf of bread dough into chunks and place on top of the caramel mixture.
- Allow the bread dough to rise until it doubles in size.
- Bake for 20 minutes at 350 degrees.
- The bread should be golden brown.
- Finally, place a cutting board or sheet pan over the 9 by 13 pan and flip the pan over to release the caramel roll pull-aparts.
- Serve warm, if possible.
- With butter, if desired.
Nutrition Facts : ServingSize 1 piece, Calories 181 calories, Sugar 30 g, Sodium 222.5 mg, Fat 4 g, SaturatedFat 0.7 g, TransFat 0.1 g, Carbohydrate 36 g, Fiber 0.4 g, Protein 1 g, Cholesterol 0.1 mg
PULL-APART CARAMEL LOAF
Frozen cinnamon rolls give homemade bread a head start. It's finger-licking-good!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 175°F. Place rolls on cutting board. Let stand 10 minutes or until partially thawed.
- Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring constantly, until butter is melted. Stir in corn syrup and whipping cream. Pour brown sugar mixture into 9x5-inch loaf pan, covering bottom completely.
- Cut each cinnamon roll in half crosswise. Arrange roll halves randomly over brown sugar mixture in pan. Cover loosely with plastic wrap sprayed with cooking spray. Place pan in oven and turn off heat. Let rise 1 hour 10 minutes to 1 hour 30 minutes or until loaf has at least doubled in size and top of loaf is 1 inch from top of pan. Remove from oven.
- Heat oven to 350°F. Remove plastic wrap. Bake loaf 25 to 30 minutes or until golden brown. Place heatproof tray or serving plate upside down over pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over loaf; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g
GOOEY CARAMEL BREAKFAST PULL APART RECIPE (MONKEY BREAD)
Steps:
- Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
- Cut each roll into 6 pieces using kitchen shears.
- Grease a bundt pan with nonstick cooking spray.
- Sprinkle pecans in the bottom of the bundt pan.
- Arrange 8 of the cut rolls over pecans.
- Sprinkle 1/2 package of dry pudding over rolls.
- Mix brown sugar and melted butter together and drizzle half over rolls.
- Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
- Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
- Bake at 350 degrees F for 30-35 minutes.
- Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.
Nutrition Facts : Calories 643 kcal, Carbohydrate 96 g, Protein 11 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 814 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving
MONKEY BREAD WITH CARAMEL
You won't believe how five simple ingredients can combine to make a heavenly breakfast pull-apart! By tossing Pillsbury™ Flaky Layers Buttermilk Biscuits with cinnamon-sugar and pouring a brown sugar-butter mixture on top, you'll be well on your way to a caramel-coated, ooey-gooey treat that will disappear even faster than the time it took you to prep it.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
- In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
- Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Turn upside down onto heatproof plate; remove pan. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 25 g, TransFat 0 g
SALTED CARAMEL MONKEY BREAD
I first tried Monkey Bread when I moved to Nashville. I loved the pull-apart aspect and the flakiness of the bread, and the sweet sticky indulgence of it. This version has dates, walnuts and pecans, which add an amazing textural layer to the ooey-gooey goodness.
Provided by Maneet Chauhan
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
- Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
- Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
- Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
- Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
- Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.
CARAMEL MONKEY BREAD
This sticky monkey bread is definitely a brunch crowd-pleaser! To make it, soft buttery, yeast-risen dough (similar to brioche) is rolled into balls, dusted with cinnamon sugar and baked with ooey-gooey caramel. It's best served warm, allowing the sticky layers to be easily plucked apart.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
- Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
- Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
- Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
- Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
- Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.
PULL-APART MONKEY BREAD
This is an easy, unique dessert or coffee cake. It is great for kids and adults and is super quick to prepare because it starts with refrigerated biscuits. Enjoy!
Provided by Karen..
Categories Yeast Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Roll each biscuit into a ball.
- Combine sugar, cinnamon and nuts in a small bowl.
- Dip each biscuit ball in melted butter and then roll in sugar mixture.
- Layer balls in a greased bundt or tube pan.
- Bake for 45 to 50 minutes or until golden brown.
- Tip out onto a serving plate and pull apart what you want!
LEMON MONKEY BREAD
Every monkey bread recipe I've ever seen is made with butter and brown sugar resulting in a caramel covered pull apart bread. This recipe intrigued me because of its main ingredient. Lemon. Lemon? Yes indeed. It is a bright fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze. Lemon is so vibrant and clean. With the beautiful powdery snow around here lately, this monkey bread seemed a perfect complement to the fresh white landscape. This bread looks and tastes like you slaved away making it, in fact, it is so quick and easy you won't believe it. But absolutely delicious. This monkey bread is sweet and tart, moist and warm, crusty and soft all together. Ooooh it is so good.
Provided by HannahGoose
Categories Breads
Time 35m
Yield 12 bites
Number Of Ingredients 6
Steps:
- Pre heat over to 350.
- Cut rolls in half and place in 9x13 pan.
- Drizzle with melted butter.
- Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.
- Cover and let raise till doubled.
- Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
- Combine glaze ingredients. Drizzle over rolls while still warm.
Nutrition Facts : Calories 344, Fat 8.4, SaturatedFat 3, Cholesterol 11.1, Sodium 486.5, Carbohydrate 58.2, Fiber 1.7, Sugar 18, Protein 9.4
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