Wednesday, December 14, 2011

Praline Pull-Apart Bread

When I was a little girl, my Mom always made us sweet buns. The aroma of them baking in the oven was pure torture. She always added raisins and pecans to hers and we called them Sticky Buns, and sticky they were. Another friend said that his Mom always made this and they called it Rock Pile Cake. It does not matter what you name it, because your sweet buns by any other name will always taste as sweet. This is a make-ahead bread, and I just love that. Anytime I can prepare something this great in advance it makes my day. I see Praline Pull-Apart bread in your future.

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 parkerhouse 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.

This recipe was published in Southern Living magazine a few years ago.

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