Overnightcaramelpullaparts Recipes

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 PECAN ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
• When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
• Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS

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.

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!

OVERNIGHT CARAMEL LATTE CINNAMON ROLLS

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Roll out bread dough on lightly floured surface into 16x8-inch rectangle.
• Mix 2 Tbsp. half-and-half, and 1 Tbsp. each coffee and cinnamon in medium bowl until blended. Add sugar and butter; mix well. Spread onto dough.
• Roll up, starting at one long side. Pinch seams together to secure. Cut crosswise into 16 slices; place, cut sides up, in prepared pan. Cover.
• Refrigerate 8 hours.
• Remove rolls from refrigerator; let stand at room temperature 45 min. to 1 hour or until doubled in size.
• Heat oven to 350°F. Bake rolls, uncovered, 20 to 25 min. or until golden brown. Cool 10 min.
• Meanwhile, microwave caramels with remaining half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Remove rolls from pan to wire rack. Place wire rack on baking sheet. Drizzle caramel sauce over rolls; sprinkle with nuts. Serve warm.

GOOEY CARAMEL BREAKFAST PULL APART RECIPE (MONKEY BREAD)

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.