Caramel Pecan Pull Aparts Recipes

CARAMEL-PECAN PUMPKIN PULL-APARTS

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.

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.

STICKY PECAN PULL-APART BREAD

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
• Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
• Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
• Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.

CARAMEL-PECAN PULL-APARTS

Steps:

• Preheat oven to 350.
• Cut rolls in half and roll in dry pudding mix.
• Grease an 10 inch fluted tube pan and alternate rolls with pecans.
• Sprinkle remaining pudding over rolls.
• Combine sugar and margarine in bowl;microwave for 30 seconds or until margarine is melted.
• Stir and pour over rolls.
• Cover and let rise until rolls have nearly doubled in size.
• Uncover and bake at 350 for 15 minutes.
• Remove from oven, cover with foil (to avoid over browning) and bake for 15 minutes more.
• Remove and invert onto a plate.
• Eat while warm!

CARAMEL PULL APARTS

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.