CHOCOLATE-CINNAMON PULL-APART BREAD
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl.
- Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
- Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate.
- Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
- Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.
CINNAMON AND PECAN PULL APART BREAD
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the pecan glaze: Generously grease a 12-cup fluted tube pan or 8-by-10-inch pan. Combine the butter and brown sugar in a small saucepan and heat until the butter has melted. Remove from the heat and whisk in the cream, corn syrup, vanilla, cinnamon and salt. Add the pecans and set aside.
- For the bread: Combine 2 cups of the flour, the sugar, undissolved yeast and salt in a stand mixer with the dough hook attachment, or in a large bowl. Heat the milk, butter and 1/2 cup water in a small saucepan until very warm (120 to 130 degrees F); stir into the flour mixture. Stir in the eggs and enough remaining flour to make a soft dough. Continue to knead in the mixer at a speed of 1 or 2 until the dough is smooth and elastic, 3 to 5 minutes. Alternately, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover; let rest on a floured surface for 10 minutes. Divide the dough into 32 pieces; roll into balls. Pour a third of the pecan glaze into the prepared pan and place a third of the dough balls over it. Repeat twice with the remaining glaze and dough. Cover and let rise in a warm draft-free space until the dough rises to the top of the pan, about 45 minutes. Or, you can let it rise in the fridge for 2 to 24 hours, in which case you should let the dough rest at room temperature for 10 minutes before baking. Preheat the oven to 375 degrees F. Bake the bread for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
CINNAMON PULL-APART BREAD FROM SCRATCH
Similar to Monkey bread, but a little different. I have seen so many that utilize pre-made things. I like homemade so here is my take. It looks long, but is actually really simple and worth it in the end - simply delicious.
Provided by dweiler
Categories Yeast Breads
Time 2h30m
Yield 1 12, 12 serving(s)
Number Of Ingredients 11
Steps:
- Dough:.
- Active yeast in the warm water with the sugar, let sit for 5 minutes.
- Mix flour, salt, oil with the yeast.
- Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
- Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
- Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
- Sauce:.
- In a small bowl, mix sugar and cinnamon, set aside.
- In a small sauce pan heat butter, brown sugar and water.
- Preheat Oven to 350.
- Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
- Pour heated mixture over dough balls, bake for 25-30 min at 350.
CINNAMON PULL-APART BREAD
Making Cinnamon Pull-Apart Bread is simple when you watch this video! Prepare this sweet treat for dessert or enjoy a slice with your afternoon coffee!
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut each biscuit into quarters.
- Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
- Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto plate. Remove pan. Cool 10 min.
- Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 16 g, Protein 3 g
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- Stir together warm water, yeast, and 1/2 teaspoon of the sugar. Let stand until foamy, about 5 minutes.
- Beat milk, egg, salt, yeast mixture, 1/3 cup of the sugar, and 4 tablespoons of the melted butter in a stand mixer fitted with a dough hook attachment on medium-low speed until well combined, about 10 seconds. Gradually add flour, beating until all flour is incorporated. Increase speed to medium; continue beating until dough is smooth and elastic, about 4 minutes. (It will be tacky.) Transfer to a medium bowl lightly coated with cooking spray. Cover with plastic wrap; let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
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