Saturday, April 13, 2013

Praline Pull-Apart Bread

Praline Pull-Apart Bread
1 cup sugar
4 tsp. cinnamon divided
1 (2 lb.) pkg. Rhodes white frozen dinner roll dough or 2 (24 oz.) pkgs frozen parker house style rolls only using 1 ½ of the pkgs.
½ cup melted butter
1 cup chopped pecans
¾ cup whipping cream
¾ cup brown sugar
Stir together sugar and 3 tsp of cinnamon. Coat each roll in butter; dredge rolls in sugar and cinnamon mixture. Arrange in a lightly greased 10 inch tube pan; sprinkle top with pecans. Cover and chill in refrigerator for 8-18 hours.

The next morning preheat oven to 325 degrees. The next step of whipping the cream is very important, it's the secret to the smooth texture of the caramel flavored sauce. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp of cinnamon. Pour mixture over dough. Place pan on top of aluminum foil lined baking sheet.

Bake at 325 degrees for 1 hour or until golden brown. Cool on a wire rack for 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

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