Praline Pull-Apart Bread Recipe

Praline Pull-Apart Bread Recipe

Praline Pull-Apart Bread Recipe Praline pull-apart bread is a heavenly sweet dish which is imbued with the amazing flavors of cinnamon, whipping cream and brown sugar. This dessert is so named because it uses bread roll doughs and the caramelized mixture imparts a delectable taste to it.

The best thing about this dessert is that it can be prepared ahead of time as it requires good amount of time to sit in the refrigerator. Prepare it for a party or family-get-together and your dessert will definitely rock the table with its awesome looks and flavors.

Servings: 10-12
Preparation Time: 9- 19 hours
Baking Time: 1 hour


1 cup of firmly packed brown sugar
1 cup of white granulated sugar
½ cup of unsalted butter, melted
1 cup of whipping cream
1 cup of chopped pecans
1 package of frozen bread roll dough
2 tablespoons of ground cinnamon, divided

Method Of Preparation

1. Take a large bowl and put 1 ½ tablespoons of ground cinnamon in it. Add the white granulated sugar to the ground cinnamon and then stir the two ingredients together to mix them. After that, drop the required amounts of butter in a microwave safe bowl and microwave that until all of it melts. Once done, remove the melted butter from the microwave and set that aside to cool it down for a few minutes. Once the butter cools down, take the frozen bread roll dough and coat each one of them in the melted butter. Coat the first bread roll dough in butter and then transfer it on to the bowl of the sugar and cinnamon mixture. Dredge the bread roll dough in the cinnamon mixture and then set it aside on a plate.

2. Now take a 10-inch sized tube pan and grease it completely with butter or cooking spray. After that, put the dredged bread roll in that. Continue coating and dredging the rest of the bread roll doughs in the cinnamon mixture and then heap them one above the other in the tube pan, while making sure that the entire tube pan is covered with the bread roll doughs. Once all the bread roll doughs are packed in the tube pan, sprinkle the pecans on top and then cover up the pan with a cloth. Now pop the tube pan into the refrigerator to refrigerate it for 8 to 19 hours.

3. Once the time for refrigeration gets over, preheat the oven to 325 degrees Fahrenheit and then take a large bowl. Dump the whipping cream in the bowl and beat it at high speed with the help of an electric hand blender. Beat the whipping cream until you get soft peaks in it. Once soft peaks are formed, gradually whisk-in the packed brown sugar while whisking the mixture constantly to incorporate the sugar in the whipping cream. Once the entire sugar is whisked-in, add the remaining 1 teaspoon of ground cinnamon and whisk it in until completely incorporated.

4. Now take out the tube pan from the refrigerator and pour the whipping cream and sugar mixture over the doughs. Next, fetch a baking sheet and cover it up entirely with aluminum foil. Once done, place the pan on the baking sheet and then pop it into the oven. Bake for 1 hour or until the top turns into a beautiful golden brown color. Once completely baked, cool it down by placing it on a wire rack. Once thoroughly cooled, invert the tube pan over a serving plate to take out the pull bread and then drizzle the pan juices over it to serve.

This entry was posted in Food, US.