Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 1 star values: 0
  • 2 Ratings

We'd wager our presents under the tree that this is the best pull-apart bread on Earth. The dough is soft and cakey, and the loaf dons a scrumptious sugary crust.

Recipe by Southern Living December 2013

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
30 mins
total:
5 hrs 5 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.

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  • Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture.

  • Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter.

  • Cover dough; let stand 1 hour.

  • Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm.

  • To make ahead: Prepare recipe through Step Cover and chill up to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step

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