CARAMEL PULL APARTS
Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.
Provided by Airisaiia
Categories Bread Yeast Bread Recipes
Time 35m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
- Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
- Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g
PULL-APART BREAD
Enjoy this homemade pull-apart bread baked using yeast - perfect accompaniment to any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
- In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
- Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
- Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
- Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
- Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g
STICKY PECAN PULL-APART BREAD
This sticky, crunchy and gooey pull-apart bread is perfect for a crowd. Pumpkin pie spice, caramel and pecans combine to make it your new fall favorite.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
- Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
- Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
- Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.
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
CINNAMON & CARAMEL PULL-APART LOAF
Editor's Note: If you are looking for a decadent breakfast recipe, look no further than this Cinnamon & Caramel Pull-Apart Loaf. We have long loved pull-apart loaves for their ease of preparation and how fun they are to eat, and now this new recipe puts a twist on the breakfast classic. Homemade yeast dough is slathered with cinnamon butter before baking until golden brown. Once the bread is cooked, it is drizzled with homemade caramel sauce. Both kids and adults will flock to the table when you make this Cinnamon & Caramel Pull-Apart Loaf!
Provided by Yvette van Boven
Categories Cookstr Recipes
Number Of Ingredients 14
Steps:
- First make the dough thoroughly combine 250 gram all-purpose flour with the sugar, the yeast, and the salt. Heat the milk, the butter and the vanilla in a small saucepan over medium heat until the butter has just melted.
- Allow it to cool somewhat.
- Add the lukewarm milk butter mixture to the dry ingredients and, using a stand mixer with dough hooks, knead everything into a firm dough. Then, one by one, stir in the eggs and continue whisking until everything is mixed and the dough has become very smooth.
- Now add the rest of the flour and, with flour dusted hands, knead the dough on the kitchen counter until it's soft and supple. Go on kneading for at least 8 minutes.
- If needed, you can add some more liquid (milk or water) or flour until the dough is no longer sticky. Form into a ball and place it in a greased bowl.
- Cover with cling wrap and set aside at a warm spot for at least an hour to let it rise. Meanwhile you can combine the butter, sugar, and cinnamon into a spreadable paste.
- Once the dough has doubled in volume, you can remove it from the bowl and, on a flour dusted countertop, roll it out into a large flat rectangle of 40 by 24 cm.
- Using a spatula, spread the cinnamon butter out over the entire dough rectangle. Then, using the back of a knife, slice the dough lengthwise into 4 or 6 long strips. Stack them and cut them into squares.
- Stack the dough squares inside a well greased 1.5 liter baking pan. This should be done somewhat loosely, leaving the bread some room to rise. Again cover with some wrap and allow it to rise for another 45 minutes. Preheat the oven to 170°C. Make sure the top heating (broiler) is turned off. Bake the bread for 35-40 minutes. If the top is browning too fast you can cover it loosely with some aluminum foil. Allow the bread to cool on a rack. Then carefully turn it out onto a large plate.
- Meanwhile, make the caramel: Melt the butter and brown sugar together in a heavy saucepan over low heat. Gently stir in the cream (careful, the syrup's hot!) and pour the hot caramel over the bread in a thin stream, making sure it reaches all spots. You can keep some of the caramel for later when you're serving. Eat the bread while still warm and the caramel is deliciously soft and melted. Or serve it cold, so you get crispy caramel.
PUMPKIN SPICE PULL-APART BREAD
Pull-apart bread is a fun and tasty twist on traditional sweet rolls. Refrigerated Pillsbury™ Grands!™ Biscuits make it ultra easy to bake up this impressive treat.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
- Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Brush one side of each biscuit round with melted butter. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each. Sprinkle rounds with spice-sugar mixture.
- Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan.
- Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
- Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 19 g, TransFat 0 g
PULL-APART CARAMEL COFFEE CAKE
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g 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.
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- In a small saucepan, melt butter and milk over medium-low heat until butter is just melted. Remove from heat and add water and vanilla extract. Cool to 115°F.
- Pour the milk mixture into the flour mixture and stir on low speed. Add eggs and stir until everything is just mixed, about 2 minutes. Add the remaining 3/4 cup of flour and stir on low-medium speed (about #2 or #4 on your stand mixer) for about 2 minutes. The dough will be quite sticky, but that’s OK.
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5/5 (2)Servings 4Cuisine DessertCategory Bread, Breakfast, Dessert
- Prep: Thaw the rolls according to package directions, and make sure to let them rise on the counter for 1-2 hours before using. (I usually opt for 2 hours). Line a loaf pan with parchment paper, spraying any parts of the pan that aren't covered with nonstick spray. Make my 10-minute Homemade Salted Caramel Sauce, if not using store bought. Stir together the brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Preheat your oven to 350 degrees F.
- Assemble the Pull Apart Bread: Flatten each thawed dough roll using your hands. Spread a little of the softened butter onto each one, then add a generous sprinkle of the brown sugar and cinnamon mixture, then add two of the apple slices. Drizzle a bit of salted caramel sauce over this and then place it upright in the pan. Repeat with the remaining pieces. It'll be messy and imperfect - that's normal! Sprinkle any leftover brown sugar and cinnamon mixture over the top of the loaf (you shouldn't have much left). Add one last drizzle of caramel sauce over the top, too.
- Bake: Bake for 45 to 52 minutes. Mine took the whole 52 minutes. The loaf will be a deep golden brown, and if you use a knife to gently pull apart two of the pieces in the center, you should be able to tell if it's still dough or if it's baked.
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- Preheat oven to 350° Fahrenheit. Line a 9x5" bread pan with parchment paper and spray with nonstick spray.
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- Heat oven to 350ºF. Place two (24-inch) pieces aluminum foil, crossing one over other, on flat surface.
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- Herb and Cheese: Start with a classic. This simple dough is loaded with fresh herbs, shredded cheese and garlic, making it a good alternative to your go-to garlic bread.
- Jalapeño Popper: Yep, you read that right. The spicy finger-food favorite got a carb-loaded makeover. Peppers, bacon, cheese and even the Ranch dipping sauce are stuffed between pieces of sourdough bread.
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- Caramel Monkey Bread: This sweet twist on monkey bread only requires store bought biscuits and a homemade, five-ingredient caramel sauce. (via Neighbor Food)
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