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Praline Pull-Apart Bread
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| Don't skip the quick step of whipping the cream before stirring in the brown sugar—that's the secret to the smooth texture of the caramel-flavored sauce. Prep Time: 15 minutes Other: 9 hours 10 minutes Yield: Makes 12 servings Ingredients | |
| 1 cup | granulated sugar |
| 4 teaspoons | ground cinnamon, divided |
| 1 (2-lb.) package | frozen bread roll dough |
| 1/2 cup | butter, melted |
| 1 cup | chopped pecans |
| 3/4 cup | whipping cream |
| 3/4 cup | firmly packed brown sugar |
Preparation
1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
2. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
3. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
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