Recipe: Overnight Caramel Pull-Aparts
Description: This overnight caramel pull-apart recipe is a decadent treat that rivals the taste of warmed cinnamon buns. Bursting with flavor, these pull-aparts are irresistible when served warm, straight out of the oven and generously slathered with butter. The beauty of this recipe lies in its simplicity, as it utilizes store-bought bread dough, though homemade dough can be used as well. Please note that the prep time includes a 24-hour refrigeration rising period, allowing the flavors to meld and the dough to develop its signature texture.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Sugar |
| 1/2 | Cinnamon |
| 1 | Pecans |
| 3/4 | Walnuts |
| 3/4 | Butter |
| 1 | Butterscotch pudding mix |
| 1/2 | Brown sugar |
Nutritional Information (per serving):
- Calories: 162.8
- Fat Content: 12.3g
- Saturated Fat Content: 5.8g
- Cholesterol Content: 22.9mg
- Sodium Content: 64.1mg
- Carbohydrate Content: 14g
- Fiber Content: 0.7g
- Sugar Content: 13.1g
- Protein Content: 0.6g
Instructions:
- Grease a 12-cup Bundt pan generously to ensure the pull-aparts don’t stick.
- Thaw the loaves of bread dough if frozen, then cut each loaf into 8 slices, resulting in a total of 16 slices.
- In a small bowl, combine the white sugar with cinnamon and chopped nuts (pecans and walnuts).
- Melt the 3/4 cup of butter in a microwave or on the stovetop until fully liquefied.
- Dip each slice of bread dough into the melted butter, ensuring each slice is thoroughly coated.
- Roll the butter-coated dough slices in the cinnamon-sugar-nut mixture, ensuring they are evenly coated.
- Stand the coated slices upright in the prepared Bundt pan, arranging them evenly.
- Sprinkle any remaining cinnamon-sugar-nut mixture over the rolls, followed by the dry butterscotch pudding mix.
- Stir the brown sugar into the remaining melted butter until fully combined, then pour this mixture over the rolls in the Bundt pan, ensuring they are evenly coated.
- Cover the Bundt pan tightly with plastic wrap and refrigerate for several hours or overnight, allowing the rolls to rise and the flavors to develop.
- The next day or after several hours, remove the rolls from the refrigerator and discard the plastic wrap. Let the rolls stand at room temperature for 15 minutes to take the chill off.
- Preheat the oven to 325°F (162°C).
- Bake the pull-aparts in the preheated oven for 35-40 minutes, or until they are golden brown and cooked through.
- Once baked, carefully invert the Bundt pan onto a serving dish to release the pull-aparts. Remove the pan, allowing the caramel sauce to cascade over the rolls.
- Serve the pull-aparts warm, allowing everyone to pull apart the deliciously gooey layers and enjoy!
Tips:
- For an extra indulgent touch, drizzle additional caramel sauce or icing over the warm pull-aparts before serving.
- These pull-aparts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. Simply reheat them in the microwave for a few seconds to enjoy them warm again.
- Customize the recipe by adding raisins, dried cranberries, or chopped apples to the cinnamon-sugar-nut mixture for added flavor and texture.
- Feel free to experiment with different types of nuts or omit them altogether for a nut-free version of this recipe.
Indulge in the heavenly flavors of these overnight caramel pull-aparts, perfect for breakfast, brunch, or dessert. With their irresistible taste and simple preparation, they’re sure to become a favorite in your recipe collection! 🍞🌰🍬
