Caramel Pull Aparts 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.

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.

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!

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.

PULL-APART CARAMEL ROLLS

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.