Pull Apart Caramel Loaf Recipes

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CARAMEL PULL APARTS



Caramel Pull Aparts image

Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.

Provided by Airisaiia

Categories     Bread     Yeast Bread Recipes

Time 35m

Yield 20

Number Of Ingredients 6

1 cup brown sugar
¼ cup butter
1 tablespoon milk
1 teaspoon ground cinnamon
1 cup chopped pecans
3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

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.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.2 g, Cholesterol 6.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 438.3 mg, Sugar 10.4 g

CARAMEL ROLL PULL-APARTS



Caramel Roll Pull-Aparts image

Caramel roll pull-aparts are made with frozen bread dough and topped with an ooey gooey caramel sauce. Excellent to make ahead of time and serve when you have company. And perfect for the holidays!

Provided by Northern Yum

Categories     Breads

Time 40m

Number Of Ingredients 6

2 loaves Rhodes frozen bread dough
1/2 c margarine (not butter!)
1 c brown sugar
1 large package of cook & serve vanilla pudding 4.6oz (not instant!)
2 tbsp. milk
1/2 tsp. ground cinnamon

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.

Nutrition Facts : ServingSize 1 piece, Calories 181 calories, Sugar 30 g, Sodium 222.5 mg, Fat 4 g, SaturatedFat 0.7 g, TransFat 0.1 g, Carbohydrate 36 g, Fiber 0.4 g, Protein 1 g, Cholesterol 0.1 mg

PULL-APART CARAMEL LOAF



Pull-Apart Caramel Loaf image

Frozen cinnamon rolls give homemade bread a head start. It's finger-licking-good!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 6

Number Of Ingredients 5

6 frozen cinnamon rolls (from 36.5-oz bag)
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 tablespoons light corn syrup
2 tablespoons whipping cream

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.

Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

CINNAMON & CARAMEL PULL-APART LOAF



Cinnamon & Caramel Pull-Apart Loaf image

Editor's Note: If you are looking for a decadent breakfast recipe, look no further than this Cinnamon & Caramel Pull-Apart Loaf. We have long loved pull-apart loaves for their ease of preparation and how fun they are to eat, and now this new recipe puts a twist on the breakfast classic. Homemade yeast dough is slathered with cinnamon butter before baking until golden brown. Once the bread is cooked, it is drizzled with homemade caramel sauce. Both kids and adults will flock to the table when you make this Cinnamon & Caramel Pull-Apart Loaf!

Provided by Yvette van Boven

Categories     Cookstr Recipes

Number Of Ingredients 14

375 gram all purpose flour, divided into 250 gram and 125 gram
50 gram sugar
7 gram instant yeast
1/2 tsp salt
120 ml milk
60 gram butter
Seeds of 1 vanilla bean
2 eggs, at room temperature
60 gram butter, at room temperature
150 gram packed light brown sugar or cane sugar
2 tsp cinnamon
125 gram butter
125 gram packed brown sugar
3 tbsp milk or heavy cream

Steps:

  • First make the dough thoroughly combine 250 gram all-purpose flour with the sugar, the yeast, and the salt. Heat the milk, the butter and the vanilla in a small saucepan over medium heat until the butter has just melted.
  • Allow it to cool somewhat.
  • Add the lukewarm milk butter mixture to the dry ingredients and, using a stand mixer with dough hooks, knead everything into a firm dough. Then, one by one, stir in the eggs and continue whisking until everything is mixed and the dough has become very smooth.
  • Now add the rest of the flour and, with flour dusted hands, knead the dough on the kitchen counter until it's soft and supple. Go on kneading for at least 8 minutes.
  • If needed, you can add some more liquid (milk or water) or flour until the dough is no longer sticky. Form into a ball and place it in a greased bowl.
  • Cover with cling wrap and set aside at a warm spot for at least an hour to let it rise. Meanwhile you can combine the butter, sugar, and cinnamon into a spreadable paste.
  • Once the dough has doubled in volume, you can remove it from the bowl and, on a flour dusted countertop, roll it out into a large flat rectangle of 40 by 24 cm.
  • Using a spatula, spread the cinnamon butter out over the entire dough rectangle. Then, using the back of a knife, slice the dough lengthwise into 4 or 6 long strips. Stack them and cut them into squares.
  • Stack the dough squares inside a well greased 1.5 liter baking pan. This should be done somewhat loosely, leaving the bread some room to rise. Again cover with some wrap and allow it to rise for another 45 minutes. Preheat the oven to 170°C. Make sure the top heating (broiler) is turned off. Bake the bread for 35-40 minutes. If the top is browning too fast you can cover it loosely with some aluminum foil. Allow the bread to cool on a rack. Then carefully turn it out onto a large plate.
  • Meanwhile, make the caramel: Melt the butter and brown sugar together in a heavy saucepan over low heat. Gently stir in the cream (careful, the syrup's hot!) and pour the hot caramel over the bread in a thin stream, making sure it reaches all spots. You can keep some of the caramel for later when you're serving. Eat the bread while still warm and the caramel is deliciously soft and melted. Or serve it cold, so you get crispy caramel.

PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

CARAMEL PULL-APART BISCUITS



Caramel Pull-Apart Biscuits image

Gooey, warm caramel biscuits can star at your next breakfast or brunch. It's easy when you start with refrigerated biscuits!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 4

2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1 cup packed brown sugar
1/2 cup whipping cream
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
  • In small bowl, mix remaining ingredients; pour over biscuits.
  • Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

Nutrition Facts : Calories 295, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

PULL-APART CARAMEL LOAF



Pull-apart Caramel Loaf image

Frozen cinnamon rolls give homemade bread a head start. It's finger-licking-good!

Provided by amykitten

Categories     Main Dish

Time 45m

Yield 6

Number Of Ingredients 5

6 frozen cinnamon rolls (from 36.5-oz bag)
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 tablespoons light corn syrup
2 tablespoons Whipping cream

Steps:

  • 1. Heat oven to 175F. Place rolls on cutting board. Let stand 10 minutes or until partially thawed. 2. 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. 3. 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. 4. Heat oven to 350F. 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. High Altitude (3500-6500 ft): Bake 28 to 32 minutes.

Nutrition Facts : Calories 213 calories, Fat 15.5300520833333 g, Carbohydrate 19.4938640625 g, Cholesterol 18.1391666666667 mg, Fiber 0 g, Protein 0.215625 g, SaturatedFat 5.30998 g, ServingSize 1 1 Serving (40g), Sodium 11.9361458333333 mg, Sugar 19.4938640625 g, TransFat 0.723295416666665 g

CARAMEL PULL APARTS



Caramel Pull Aparts image

Make and share this Caramel Pull Aparts recipe from Food.com.

Provided by TishT

Categories     Breads

Time 50m

Yield 1 Bundt Pan, 12 serving(s)

Number Of Ingredients 5

24 frozen white bread dough, thawed but still cold
1 box non-instant butterscotch pudding mix
1/2 cup chopped pecans, , optional
1/2 cup margarine or 1/2 cup butter
1/2 cup brown sugar

Steps:

  • Grease a bundt pan.
  • Cut the rolls in half and roll in each in dry pudding mix.
  • Arrange in pan alternately with nuts.
  • Be sure to stack evenly as possible.
  • Sprinkle remaining pudding mix over the top.
  • Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed.
  • Make sure it is stirred well.
  • Pour the syrup over the rolls.
  • Cover with greased plastic wrap (I use non-stick cooking spray) Let rise until double in size or even with top of bundt pan.
  • Remove wrap and bake at 350 deg.
  • F 30-35 minutes.
  • Cover with foil the last 15 minutes of baking.
  • Immediately invert onto a serving platter.

PULL-APART CARAMEL ROLLS



Pull-Apart Caramel Rolls image

These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!

Provided by Gabriela Rodiles

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, at room temperature, for the baking dish
1/4 cup granulated sugar
1 tablespoon ground cinnamon
One 16.3-ounce can refrigerated biscuits, such as Pillsbury
3/4 cup heavy cream
1/3 cup packed light brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons confectioners' sugar

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.

OVERNIGHT CARAMEL PULL-APARTS



Overnight Caramel Pull-Aparts image

This taste just like, if not better than a warmed cinnamon bun. These are to die for served warm just out of the oven slathered with butter. Their easy to make, cause you make them with store-bought bread dough, although I have made this method using homemade bread dough also (note prep time includes 24 hour refrigeration rising time).

Provided by Kittencalrecipezazz

Categories     Breads

Time P1DT35m

Yield 16 slices

Number Of Ingredients 7

2 loaves frozen bread dough, thawed (1 pound)
1/2 cup sugar
1 tablespoon cinnamon
3/4 cup finely chopped pecans or 3/4 cup walnuts
3/4 cup butter, melted
1 (3 ounce) package butterscotch pudding mix (NOT instant)
1/2 cup firmly packed brown sugar

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!

Nutrition Facts : Calories 162.8, Fat 12.3, SaturatedFat 5.8, Cholesterol 22.9, Sodium 64.1, Carbohydrate 14, Fiber 0.7, Sugar 13.1, Protein 0.6

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Break up 1 loaf bread dough into greased 9 ... hours. Bake at 350 degrees for 30 minutes. Let set for a few minutes then dump out on waxed paper.
From cooks.com


CARAMEL PECAN PULL APART LOAF - FLEISCHMANN'S YEAST
Dough: Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed.
From fleischmannsyeast.com


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