This indulgent Praline Pull-Apart Bread tastes as good as it looks. Don't skip the quick step of whipping the cream before stirring in the brown sugar—that's the secret to the smooth texture of the caramel-flavored sauce.
1 cup granulated sugar
4 teaspoons ground cinnamon, divided
1 (2-lb.) package frozen bread roll dough
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar
How to Make It
Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
I've had this since I was little (though we always called it "Monkey Bread"). It's always a crowd pleaser. Swap out the frozen rolls for 4 cans of refrigerated rolls, (which you cut into halves or quarters) and you can skip the dethawing.
I made this to take to work for a friend's birthday and it was outstanding! It's like cinnamon rolls in a cake form, and it smells and tastes SO good. I did the step one prep work in the evening and popped it the fridge overnight. In the morning it took me 10 mins to make the sauce, pour it in, and get it in the oven. By the time I was showered and dressed for work, it was ready to go!
By the way, 2lbs of rolls is the equivalent of 24 Rhodes frozen dinner rolls.
I used a fancy Nordicware Bundt pan, and by the time it was cooked it was perfectly puffed up over the top edge. But there was some running over the side, so be sure you don't forget to place the baking sheet under the pan in the oven. And I recommend that you use a serving platter with a bit of a lip on it, as the warm sauce will be runny when you first turn the bread out of the pan (it gets more firm as it cools). I wouldn't want to put it directly on a cake plate as it would drip off the edges and make a mess.
Had family in town and made this for brunch. Delish! I made it exactly as the recipe indicated, but I did leave about a fourth of the dish free from pecans for my crazy kids who do not like pecan. Also, the rolls had been in the fridge for several hours instead of being in the freezer so they had thawed just a bit. Everyone loved it. Two to three pieces is about all you can handle eating before getting a stomach ache so this could serve up to 12 people, especially if paired with a bowl of fruit.
I took this to an after church brunch. It had to wait until after services to be served, so it had cooled a bit, but was still so so gooey and good. It looked exactly like the one in the on-line picture, everyone commented it didn't look REAL. It DID take a lot more than the one hour to cook, it was more like an hour and a half, but it turned out perfect. I will definitely make it again. It was so easy and foolproof.
Excellent and easy. My hard-to-please family loved it. Plan to make this for travel at holidays. Since it can be made up to 18 hours ahead, it is perfect to prepare in the morning on travel day, next morning add the cream/sugar and bake. Use rolls still frozen and assemble in angel food cake pan. I'm going to try "halving" recipe for 2 people.
This was an absolutely fabulous recipe!! In step 1 it tells you to "cover & chill". Well I did that, but the rolls did not thaw nor did they rise in my fridge, even after 10 hrs. I left them out at room temp. and they rose beautifully.
So simple, so easy, so tasty! Tweaked the recipe, using Splenda sugar/brown sugar to save a few calories and it turned out terrific! Family loved it! Will be making this again for special occasions and on wintery, wonderful holidays!
Served this on Christmas day as a start to the day of feasting!
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