PULL-APART STICKY BUN RING
Moist, sticky and filled with rich maple flavor, this treat tastes as delicious as it looks. The gooey cream cheese inside is sure to get mouths watering. -Doreen Wright-Laukaitis, Oxford, Massachusetts
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside., Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon., Cut cream cheese into 20 cubes; roll in sugar mixture. Place one cube in the center of each piece of dough. Fold dough over cheese cube; pinch edges to seal tightly. Dip one side of each biscuit in butter, then sugar mixture., Arrange biscuits in prepared pan, sugar side up. Pour remaining butter over top; sprinkle with remaining sugar mixture. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 185 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 212mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
PULL-APART MAPLE PECAN STICKY BUNS
Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.
Provided by My Food and Family
Categories Home
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
- Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
- Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
PRALINE PULL-APART BREAD
This classic monkey bread recipe results in sticky, sweet pull-apart rolls - with gooey caramel glaze and crunchy pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 9h25m
Yield 12
Number Of Ingredients 7
Steps:
- Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
- Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
- Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 4 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg
STICKY BUN MONKEY BREAD
Monkey bread is a hybrid of several classic treats: sticky buns, cinnamon rolls and a Hungarian coffee cake called aranygaluska. Since it bakes up high in a Bundt pan, the presentation is pretty spectacular. You can slice it, but it's more fun to just put it on the table, sit down and join your brunch guests in pulling off one little dough ball after another.
Provided by Julia Moskin
Categories quick breads, dessert
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- In the bowl of a mixer, dissolve yeast in 1/4 cup of the warm milk. Add the remaining warm milk, sugar, salt, butter and eggs.
- Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding flour if necessary until dough is stiff and slightly tacky, 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover loosely with a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours.
- Make the sauce: In a saucepan, melt butter over medium heat. Add sugar and stir constantly until simmering and the butter has melted. Pour in cream (it will bubble up) and cook until thickened, 3 to 5 minutes. Taste and add cream and pinches of salt to taste. Turn off heat and set aside.
- Brush a medium or large Bundt pan, preferably nonstick, with some of the melted butter. Combine the sugar, cinnamon and salt in a bowl and mix well. Rewarm the caramel sauce over low heat.
- Once dough has doubled in size, turn it onto floured surface and knead for 3 minutes. Cut or pull off small pieces, each weighing about 1/2 ounce/15 grams, and roll them gently into balls. Set aside on a baking sheet.
- To assemble, dip about half of the balls in melted butter, roll in sugar mixture, and fit them snugly into the pan, occasionally adding a sprinkle of pecans. Pour about a quarter of the sauce over the sugared dough balls. Repeat with remaining dough balls, pecans and another quarter of the sauce. Reserve the remaining sauce.
- Cover and let rise at room temperature for 30 minutes to 1 hour, until puffy. (The monkey bread can be made up to this point up to 24 hours in advance and refrigerated overnight.)
- Heat oven to 375 degrees. Bake for 30 to 35 minutes, until golden and bubbling around the edges. Let cool on a rack for 5 to 10 minutes, then invert onto a platter.
- Meanwhile, reheat the remaining caramel sauce and drizzle or spoon it over the top of the monkey bread until it runs down the sides. (Any remaining sauce can be passed at the table, for dipping.) Serve warm or at room temperature, with hot coffee or tea and plenty of napkins.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 12 grams, Carbohydrate 131 grams, Fat 38 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 564 milligrams, Sugar 78 grams, TransFat 1 gram
PULL-APART MAPLE PECAN STICKY BUNS
Make and share this Pull-Apart Maple Pecan Sticky Buns recipe from Food.com.
Provided by Chris Reynolds
Categories Breakfast
Time 45m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Spray a 12-cup tube pan with cooking spray.
- Sprinkle pecans over the bottom of prepared pan; set aside.
- Melt 2 tbsp butter in the microwave. Add syrup and stir until well blended. Drizzle this over the pecans in the pan. Set aside.
- Melt the remaining 6 tbsp of butter; set aside. Mix the sugar and cinnamon; set aside.
- Separate the biscuit dough into 20 biscuits; press each to flatten to 1/4" thick.
- Roll the cream cheese cubes in the cinnamon sugar until coated. Place 1 cube on each biscuit, bringing up sides of biscuit to seal edges around the cheese cube. Lightly roll into a ball shape.
- Dip top of biscuit into the melted butter, then into the cinnamon sugar. Place sugar side up in the tube pan, making two layers. Drizzle with remaining butter and cinnamon sugar.
- Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto serving platter. Serve warm.
Nutrition Facts : Calories 249.4, Fat 16.1, SaturatedFat 6.6, Cholesterol 25, Sodium 421.8, Carbohydrate 24.1, Fiber 0.7, Sugar 9.2, Protein 3.4
More about "sticky pecan pull apart bread recipes"
CINNAMON-PECAN PULL APART RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (24)Category Side DishServings 12Total Time 1 hr
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan (pan must not have a removable bottom). In large bowl, mix all ingredients except cinnamon rolls and icing.
- Separate both cans of dough into 16 rolls; cut each into quarters. Add dough pieces to pecan mixture; toss gently to coat. Spoon mixture into pan.
- Bake 30 to 40 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate. Spread with icing. Serve warm.
PULL-APART CINNAMON PECAN ROLLS | FOODIECRUSH.COM
From foodiecrush.com
EASY PECAN MONKEY BREAD - JUST A TASTE
From justataste.com
CARAMEL PECAN MONEY BREAD - CELEBRATING SWEETS
From celebratingsweets.com
CINNAMON PECAN PULL-APART BREAD - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Ratings 1Category BreakfastCuisine AmericanTotal Time 1 hr 20 mins
CINNAMON AND PECAN PULL APART BREAD RECIPE | COOKING CHANNEL
From cookingchanneltv.com
CINNAMON-PECAN PULL-APART BREAD - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
PRALINE PECAN MONKEY BREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
PAULA DEEN'S BUTTERSCOTCH PULL-APART BREAD - GRACE LIKE RAIN BLOG
From gracelikerainblog.com
STICKY PECAN PULL-APART BREAD – RECIPES NETWORK
From recipenet.org
25 EASY PULL-APART BREAD RECIPES FOR SHARING - INSANELY GOOD
From insanelygoodrecipes.com
BUTTERMILK PULL-APART ROLLS FROM BREAD TOAST CRUMBS
From guardian.ng
PRALINE PULL-APART BREAD RECIPE - SOUTHERN LIVING
From southernliving.com
PULL-APART STICKY BUNS | AN EASY, MAKE AHEAD RECIPE - THE YUMMY …
From theyummylife.com
PULL-APART BREAD RECIPES THAT ARE FUN TO EAT AND EASY TO MAKE
From blog.cheapism.com
RECIPE OF THE DAY: STICKY PECAN PULL-APART BREAD | FOOD …
From youtube.com
PETITE CARAMEL PECAN ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
BOURBON PECAN MONKEY BREAD - BAKERS TABLE
From bakerstable.net
You'll also love