Best 4 Pull Apart Caramel Loaf Recipes

MONKEY BREAD WITH CARAMEL

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
• Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Turn upside down onto heatproof plate; remove pan. 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.

CINNAMON & CARAMEL PULL-APART LOAF

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.

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.