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 ROLLS
These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!
Provided by Gabriela Rodiles
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
- Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
- For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
- Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
- For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
- Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.
CARAMEL-PECAN PULL-APARTS
These are a special treat on weekends for my family. They don't last the morning! They are easy to make so even your kids can get involved. They are gooey, sweet, nutty and yummie!
Provided by MelodyOHare
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Cut rolls in half and roll in dry pudding mix.
- Grease an 10 inch fluted tube pan and alternate rolls with pecans.
- Sprinkle remaining pudding over rolls.
- Combine sugar and margarine in bowl;microwave for 30 seconds or until margarine is melted.
- Stir and pour over rolls.
- Cover and let rise until rolls have nearly doubled in size.
- Uncover and bake at 350 for 15 minutes.
- Remove from oven, cover with foil (to avoid over browning) and bake for 15 minutes more.
- Remove and invert onto a plate.
- Eat while warm!
Nutrition Facts : Calories 133.5, Fat 10.8, SaturatedFat 1.6, Sodium 92.2, Carbohydrate 9.6, Fiber 0.4, Sugar 9, Protein 0.5
CARAMEL-PECAN PUMPKIN PULL-APARTS
We love sticky buns made with my husband's angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.
Nutrition Facts : Calories 266 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 219mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
OVERNIGHT CARAMEL PULL-APARTS
This taste just like, if not better than a warmed cinnamon bun. These are to die for served warm just out of the oven slathered with butter. Their easy to make, cause you make them with store-bought bread dough, although I have made this method using homemade bread dough also (note prep time includes 24 hour refrigeration rising time).
Provided by Kittencalrecipezazz
Categories Breads
Time P1DT35m
Yield 16 slices
Number Of Ingredients 7
Steps:
- Grease a 12-cup Bundt pan.
- Cut each thawed loaf into 8 slices.
- Combine white sugar with cinnamon and nuts in a small bowl.
- Melt the 3/4 cup butter.
- Dip each slice of dough into melted butter, then coat with cinnamon/sugar mixture.
- Stand slices upright in prepared pan. Sprinkle any remaining cinnamon mixture over rolls, then sprinkle with dry pudding mix.
- Stir brown sugar into remaining melted butter; pour over rolls.
- Cover tightly with plastic wrap; refrigerate for several hours or overnight (rolls should rise to top of the pan).
- The next day (or several hours later), remove rolls from refrigerator, remove the plastic wrap; let stand at room temperature for 15 minutes.
- Bake in a 325° oven for 35-40 minutes.
- Invert onto a serving dish, remove pan, serve warm.
- Delicious!
Nutrition Facts : Calories 162.8, Fat 12.3, SaturatedFat 5.8, Cholesterol 22.9, Sodium 64.1, Carbohydrate 14, Fiber 0.7, Sugar 13.1, Protein 0.6
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- Coat a bundt pan with nonstick cooking spray. Sprinkle all of the nuts in the bottom of the pan. Place half of the roll pieces over the nuts. Sprinkle half of the pudding mix over the rolls. Stir together melted butter and brown sugar in a small bowl. Pour half over the pudding mix. Top with remaining rolls, pudding mix, and sugar-butter mixture.
- Cover with plastic wrap coated with nonstick cooking spray and let rise overnight, or at least 8 hours. (NOTE: I sped up the rising process by placing the pan on top of my stove. The oven was running baking other things, and the rolls rose in about 1 hour. I suggest making these the night before and refrigerating them until morning. Let them come to room temperature while the oven is preheating, then bake as directed.)
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