Time 35m Yield 20 Number Of Ingredients 6 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.
Time 40m Number Of Ingredients 6 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.
Time 1h Yield 18 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan. In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside. Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers. Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces. Bake in preheated oven for 45 minutes, until top is golden brown.
Time 2h50m Yield 6 Number Of Ingredients 5 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.
Time 1h Yield 12 Number Of Ingredients 4 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.
Time 50m Yield 1 Bundt Pan, 12 serving(s) Number Of Ingredients 5 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.
Time P1DT35m Yield 16 slices Number Of Ingredients 7 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!
Time 35m Yield 16 servings. Number Of Ingredients 4 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.
Number Of Ingredients 5 Steps:
Cut rolls in half. In a bowl, combine sugar and cinnamon. Dip roll halves in butter and then in sugar mixture. Place in a sprayed bundt pan. Sprinkle any remaining sugar mixture over rolls. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until 1-inch below the top of the pan. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 10 minutes if necessary to prevent over browning. Remove from oven and invert onto a serving platter.
Yield 12 Number Of Ingredients 5 Steps:
Cut rolls in half. In a bowl, combine sugar and cinnamon. Dip roll halves in butter and then in sugar mixture. Place in a sprayed bundt pan. Sprinkle any remaining sugar mixture over rolls. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until 1-inch below the top of the pan. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 10 minutes if necessary to prevent over browning. Remove from oven and invert onto a serving platter.
Time 1h5m Yield 16 servings. Number Of Ingredients 19 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.
Time 50m Yield 6 to 8 servings Number Of Ingredients 10 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.
More about “caramel pull aparts recipes”
Time 10h50m Number Of Ingredients 5 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.
