Caramel Pecan Pull Apart Loaf

Coffee Cakes & Sweet Treats

Wow 'em with this stack of rich, homemade caramel-pecan rolls. Better than anything store bought!


Details

Difficulty

Moderate

Yield

1 loaf; 48 small rolls

Prep Time

01 hours 30 minutes

Rise Time

2 hours

Bake Time

40 to 45 minutes

Ingredients


  • TOPPING:
  • 1/2 cup brown sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup corn syrup, dark
  • 1/2 cup chopped pecans
  • 1 teaspoon maple flavor
  • DOUGH:
  • 5 to 5-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter OR margarine
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • WHITE CHOCOLATE-PECAN FILLING:
  • 1 cup brown sugar
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter OR margarine, melted

Directions


Topping: Combine brown sugar, butter and corn syrup in a small saucepan. Bring to a boil over medium high heat; stir until sugar dissolves completely. Remove from heat; stir in pecans and maple flavoring. Pour into fluted tube pan; set aside.

Dough: Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

White Chocolate-Pecan Filling: Combine sugar, chocolate chips, pecans and cinnamon in a medium bowl. Stir to blend.

Divide dough into 48 equal pieces; roll each piece into a smooth ball. Layer balls alternating with White Chocolate-Pecan Filling in prepared pan. Pour melted butter over dough balls. Cover; let rise in warm, draft-free place until doubled in size, about 2 hours.

Place a baking sheet under the fluted tube pan; Bake at 350°F for 40 to 45 minutes or until done. Let cool in pan on wire rack for 10 minutes. Turn onto serving plate; serve warm.

Recipe Tip: After inverting pan, spoon any leftover caramel topping over loaf.