Cinnamon Caramel Pull Apart Loaf Recipes

CARAMEL ROLL PULL-APARTS

Steps:

• Preheat your oven to 350 degrees.
• Prepare a 9 by 13 pan by lightly greasing with cooking spray.
• Mix all the ingredients for your sauce, melted margarine, brown sugar, vanilla pudding, milk, and ground cinnamon.
• Take one loaf of bread dough and tear into small chunks in the 9 by 13 pan.
• Pour the caramel mixture over the first loaf of frozen bread dough.
• Next, tear the second loaf of bread dough into chunks and place on top of the caramel mixture.
• Allow the bread dough to rise until it doubles in size.
• Bake for 20 minutes at 350 degrees.
• The bread should be golden brown.
• Finally, place a cutting board or sheet pan over the 9 by 13 pan and flip the pan over to release the caramel roll pull-aparts.
• Serve warm, if possible.
• With butter, if desired.

PULL-APART CARAMEL LOAF

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.

CARAMEL PULL APARTS

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.

OVERNIGHT CARAMEL PULL-APARTS

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!