Overnight Caramel Pull Aparts Recipes

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

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.

Steps:

• The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
• If using the cinnamon mix with the melted butter.
• Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
• Place the frozen rolls into the pan around and on top of each other over the nuts.
• Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
• Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
• Drizzle the melted butter over all.
• To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
• Allow to rise overnight at room temperature or about 8-10 hours.
• Set oven to 350 degrees F.
• Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
• Remove the pan from oven and allow to cool for 5 minutes.
• Turn the pan over and invert onto a serving plate.
• Serve by pulling apart chunks with a fork.

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!

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.

Steps:

• In a small bowl, mix brown sugar and cinnamon together. Pour melted butter into a separate small bowl.
• Separate biscuits and dip into melted butter, then into brown sugar mixture coating both sides.
• Place into a greased slow cooker. Have biscuits overlap so they all fit into crock pot. Cover and cook on high for 1.5 hours. Check to see if they are cooked through.
• Put on a plate and drizzle with favorite glaze or frosting.
• Mix all ingredients together well. Add more milk if needed to get to desired consistency.

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.

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.