Pull Apart Coffee Cake
Very simple to assemble and lovely presentation.
Perfect for taking to a brunch or serving to your own family, this yummy pull-apart bread is always a big hit!
- 1 (16 ounce) package frozen bread rolls, still frozen (I use Bridgeford's Parker House Yeast Roll Dough)
- 1 stick (4oz.) butter
- 1 (3 5/8 ounce) package butterscotch pudding mix
- 1 cup brown sugar
- Chopped nuts, (optional)
Spray a bundt pan with non-stick spray. Sprinkle bottom of pan with chopped nuts if desired. Place rolls individually in pan. Melt butter and pour over rolls. Mix the dry pudding mix and brown sugar together. Pour this mixture over the frozen rolls and melted butter. Let the rolls rise overnight on countertop or cold (turned off) oven. This is necessary as the frozen rolls will need several hours to defrost and rise. Bake at 375 degrees F (190 C) for 20 minutes. When done, remove from oven and let sit 10 minutes. Invert onto serving plate. Serve warm or at room temperature.
Makes 8 rolls.
*Variation: You may use 1 1/4 cups melted butter, vanilla pudding mix, 4 teaspoons cinnamon, 1/2 cup brown sugar and 1/4 cup chopped nuts.
Pull Apart Coffee Bread
- 4 cans of refrigerated biscuits
- 1 1/2 c. brown sugar
- 1 T. cinnamon
- 3/4 c. butter or margarine
Preheat oven to 350 degrees.
Cut biscuits into quarters and coat with an extra mixture of cinnamon and sugar if desired, makes it EXTRA good!
Melt remaining ingredients together in a small saucepan.
Place half of biscuit quarters into a greased Bundt pan and sprinkle chopped pecans or raisins on top if you have them on hand.
Pour 1/2 of butter mixture over the top and repeat with remaining biscuits.
Bake for 30-40 minutes.
Pecan Pull-Apart Coffee Cake
- 1 pkg Active Dry Yeast
- ¾ cup Brown Sugar
- 2 tbl Lukewarm water
- 1 tsp Cinnamon
- 2 tbl Granulated Sugar
- ½ cup Pecans [finely chopped]
- ½ cup Pecan halves
- ½ cup Raisins
- ½ tsp Salt
- ¼ cup Crisco
- ½ cup Hot milk
- 2-2½ cup Plain Flour [sifted]
- 1 Egg
- ¼ cup Crisco [melted]
Soften yeast in water 5 minutes; stir until blended. Measure sugar, salt, and 1/4 cup crisco in mixing bowl. Stir in hot milk; break crisco into small lumps. COOL TO LUKEWARM.
Stir in 1 cup flour; beat l00 strokes until batter is smooth and elastic; blend in yeast and egg. Stir in another l cup flour, then work in enough flour to make a dough that doesn't stick to fingers.
Turn onto ligtly floured surface and knead about 100 strokes. Place dough in greased bowl and spread surface with Crisco. Cover and let rise until double (1½ hours).
Punch down and shape into balls the size of walnuts. Dip balls in ¼ cup meltedCrisco, then roll in mixture of brown sugar, cinnamon, and chopped pecans.
Arrange in layer in greased 9-inch tube pan. Sprinkle with pecan halves and raisins. Top with rest of coated balls. Cover and let rise until double in bulk about 40 to 50 minutes.
Bake at 375° for 35 minutes until brown.
Turn over pan onto rack to cool.
Praline Pull-Apart Coffee Cake
Original recipe yield: 30 servings
PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
- 1 (.25 ounce) package active dry yeast
- 3 1/3 cups sugar, divided
- 1 1/2 cups warm water (110 degrees to 115 degrees), divided
- 1/4 cup instant nonfat dry milk powder
- 1/2 cup butter or margarine, softened
- 1 teaspoon salt
- 5 cups all-purpose flour
- 2 eggs
- 1/2 cup chopped pecans
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup butter or margarine, melted
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well. Add 2-1/2 cups flour, eggs and yeast mixture; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, sprinkle pecans in two greased 9-in. round cake pans. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle butter over top. Divide dough in half; shape each half into 16 balls. Place balls over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool for 1 minute; invert onto a serving platter.
Note: Coffee cakes may be frozen before baking and thawed for 4 hours in the refrigerator. Place in a cold oven; set oven to 375 degrees F. Bake for 35-40 minutes or until browned.