CHERRY ALMOND PULL-APART BREAD
I recommend these rolls as a sweet treat for Christmas or Easter morning, or whenever you have overnight guests. When my son and son-in-law visit, they devour them almost before they hit the table. They're so yummy, gooey and good.
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Place 3 tablespoons butter in a small bowl. In another bowl, combine the sugar and cinnamon. Dip 10 frozen dough rolls in butter, then roll in cinnamon-sugar. Place in a greased 10-in. fluted tube pan. Sprinkle with half of the almonds and cherries., Repeat with remaining rolls, almonds and cherries. Combine corn syrup and remaining butter; pour over cherries. Cover and refrigerate overnight., Remove from the refrigerator. Cover and let rise until almost doubled, about 2 hours. Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
CHERRY PULL-APART BREAD
Every year I make a huge batch of my cherry bread -some goes to friends as a special treat, and the rest we enjoy as part of our Christmas breakfast. Refrigerated biscuits give the texture of scones to a pretty loaf that's much quicker than yeast bread made from scratch. -Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended., Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough., Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward., Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate., For icing, mix confectioners' sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.
Nutrition Facts : Calories 319 calories, Fat 15g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 511mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT PULL-APART BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
- For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
- In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
- Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
- Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
- Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
- With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
- Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
- Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
- While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
- Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.
CHERRY CHOCOLATE MONKEY BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
- Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
- Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
- Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.
CHEESY PULL-APART GARLIC BREAD
Studded with melty cheese and herbs, this garlic bread couldn't be easier! I like to buy a crusty round loaf of bread right from the bakery section of my grocery store. Be careful not to cut all the way through the loaf-you don't want the cheese to ooze out the bottom and stick to the pan.
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
- Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
- Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!
SPICY CHEESY PULL-APART BREAD
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
- Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
- Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
- Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
- Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.
More about "cherry pull apart bread food"
CHOCOLATE CHERRY PULL APART BREAD - GATHER FOR BREAD
From gatherforbread.com
5/5 (1)Category BreadServings 16Total Time 40 mins
- Combine milk, water, and 1 teaspoon sugar in a small bowl or 2 cup measuring cup. Sprinkle with yeast. Stir until fully dissolved. Let sit for about 10 minutes until it begins to foam.
- Using a stand mixer fitted with flat paddle attachment, pour water/yeast mixture into mixing bowl. Add egg, butter and sugar. Mix on medium speed just until combined, about 1 minute. Add 3 cups all purpose flour. Mix until fully combined. Scrape down sides of bowl. Switch to dough hook. Knead on medium speed for 3-5 minutes. Add in additional flour, 1 tablespoon at a time, if necessary until dough comes together. Dough should stick to bottom of bowl but mostly clear the sides. Dough will be slightly sticky and soft.
- Using a spatula scrape dough into a greased bowl. Turn once to coat. Cover with plastic wrap and let rise 1 hour or until doubled.
CHERRY WOOD PECAN PULL APART BREAD RECIPE - BARBECUEATHOME.COM
From barbecueathome.com
5/5 (1)Category <P>Side</P>Cuisine SmokeTotal Time 2 hrs
CHERRY-ALMOND PULL-APART BREAD RECIPE | WEGMANS
From shop.wegmans.com
PIZZA PULL APART BREAD - CHERRY ON MY SUNDAE
From cherryonmysundae.com
PULL APART BBQ BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
47 PULL APART BREADS & ROLLS IDEAS | RECIPES, COOKING RECIPES, FOOD
From pinterest.ca
CHEESY PULL APART BREAD - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
CHOCOLATE CHERRY PULL APART BREAD - GATHER FOR BREAD
From pinterest.ca
16 PULL-APART BREADS THAT ARE PRETTY—AND PERFECT FOR …
From stylecaster.com
CHEESY GARLIC BREAD (PULL-APART BREAD) - FOOD DOLLS
From fooddolls.com
EASY, CHEESY TAILGATING: PEPPERONI PULL-APART BREAD AND …
From today.com
THIS CHEESE AND CRANBERRY PULL-APART BREAD WILL TAKE …
From thekitchn.com
CHOCOLATE CHERRY PULL APART BREAD | BREAD PULL APART RECIPES, PULL ...
From pinterest.ca
[HOMEMADE] CHEESY PULL APART GARLIC BREAD : R/FOOD
From reddit.com
PULL APART BREAD & CHEESY SPINACH DIP | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
CHERRY CHEESECAKE PULL APART LOAF - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CRANBERRY BRIE PULL APART BREAD - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love