Ingredients
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24
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Caramel Pull Aparts,Yummy breakfast or brunch addition,Delicious! Thank you for sharing this recipe!,I made a crescent/brioche type dough in the bread machine and put it in the fridge overnight and made these rolls the next morning with about 2/3 of the dough recipe (halfway up the bundt pan.) I rolled the balls roughly the size of a quarter. I don’t think I’d have them much bigger as there would be too much plain dough-to-caramel ratio. 🙂 The dough used is a bit richer than frozen bread dough but the best part of this recipe is the ease. Nothing difficult about it and it would be great for company. I would guess you could use different kinds of pudding– ie vanilla or cheesecake, etc and get some interesting results as well. I chose this variation of the recipe because the others have you starting with frozen dough and I knew mine would simply be refrigerated. It’s a great option to have instead of buying dough or freezing your own. Almost any bread dough will benefit from an overnight rest in the fridge anyhow, to develop a depth of flavor. Try it! 🙂 Just make sure the butter mixture is not too hot when you pour it on the non-frozen dough.
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Steps
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1
Done
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Grease a Bundt Pan. |
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2
Done
|
Cut the Rolls in Half and Roll in Each in Dry Pudding Mix. |
|
3
Done
|
Arrange in Pan Alternately With Nuts. |
|
4
Done
|
Be Sure to Stack Evenly as Possible. |
|
5
Done
|
Sprinkle Remaining Pudding Mix Over the Top. |
|
6
Done
|
Combine the Brown Sugar and Butter Together and Heat Until the Butter Is Melted and Syrup Is Formed. |
|
7
Done
|
Make Sure It Is Stirred Well. |
|
8
Done
|
Pour the Syrup Over the Rolls. |
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9
Done
|
Cover With Greased Plastic Wrap (use Non-Stick Cooking Spray) Let Rise Until Double in Size or Even With Top of Bundt Pan. |
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10
Done
|
Remove Wrap and Bake at 350 Deg. |
