Cinnamon Pecan Pull-Apart Bread Recipe

Name: Cinnamon Pecan Pull-Apart Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; STICKY PECAN GLAZE; 1 stick unsalted butter, plus more for greasing the pan; 1 cup brown sugar; 1/4 cup heavy cream; 3 tablespoons Karo(R) Light Corn Syrup; 1 teaspoon Spice Islands(R) Pure Vanilla Extract; 1 teaspoon Spice Islands(R) Ground Saigon Cinnamon; Pinch of salt; 1 cup pecans, chopped; BREAD; 4-1/2 cups all-purpose flour, plus more for dusting; 1/3 cup granulated sugar; 2 envelopes Fleischmann's(R) RapidRise Yeast; 1 teaspoon salt; 1/2 cup water; 1/2 cup milk; 5 tablespoons unsalted butter; 2 large eggs; Tools; Measuring Spoons and Cups; Mixing Bowl; Electric Mixer; Fluted Tube Pan or 2 (8-inch) Round

Servings: persons

Ingredients
STICKY PECAN GLAZE
1 stick unsalted butter, plus more for greasing the pan
1 cup brown sugar
1/4 cup heavy cream
3 tablespoons Karo(R) Light Corn Syrup
1 teaspoon Spice Islands(R) Pure Vanilla Extract
1 teaspoon Spice Islands(R) Ground Saigon Cinnamon
Pinch of salt
1 cup pecans, chopped
BREAD
4-1/2 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 envelopes Fleischmann's(R) RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
5 tablespoons unsalted butter
2 large eggs
Tools
Measuring Spoons and Cups
Mixing Bowl
Electric Mixer
Fluted Tube Pan or 2 (8-inch) Round

1
Techniques
2
Yeast Baking: Adding Flour
3
Directions
4
FOR THE GLAZE: Generously grease a 12-cup fluted tube pan or 13 X 9-inch pan. Combine the butter and brown sugar in a small saucepan and heat until the butter has melted. Remove from the heat and whisk in the cream, corn syrup, vanilla, cinnamon and salt. Add the pecans and set aside.
5
FOR THE BREAD: Combine 2 cups of the flour, sugar, undissolved yeast and salt in a stand mixer with the dough hook attachment, or a large bowl. Heat the milk, butter and water in a small saucepan until very warm (120u00b0-130u00b0F); stir into flour mixture. Stir in eggs and enough remaining flour to make a soft dough. Continue 3 to 5 minutes. Alternatively, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover; let rest on a floured surface for 10 minutes.
6
Divide the dough into 32 pieces; roll into balls. Pour a third of the pecan glaze into the prepared pan and place a third of the dough balls over it. Repeat twice with the remaining glaze and dough. Cover and let rise in a warm draft-free space until the dough rises to the top of the pan, about 45 minutes. Or, let rise in the fridge for 2 to 24 hours and let the dough rest at room temp for 10 minutes before baking. Preheat oven to 375u00b0F. Bake for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.

1312

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Ingredients, STICKY PECAN GLAZE, 1 stick unsalted butter, plus more for greasing the pan, 1 cup brown sugar, and more.

Yes, Cinnamon Pecan Pull-Apart Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Pecan Pull-Apart Bread

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