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Caramel Pecan Pull Apart Loaf

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  • Difficulty: Intermediate
  • Yield: 1 loaf; 48 small rolls
  • Prep Time: 1:30
  • Bake Time: 40 to 45 minutes
  • Rise Time: 2 hours

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup Karo® Dark Corn Syrup
  • 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 yeast, rapid or quick rise
  • 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

  1. 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.
  2. 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.
  3. White Chocolate-Pecan Filling: Combine sugar, chocolate chips, pecans and cinnamon in a medium bowl. Stir to blend.
  4. 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.
  5. 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.
  6. Recipe Tip: After inverting pan, spoon any leftover caramel topping over loaf.
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print image

Caramel Pecan Pull Apart Loaf

  • Difficulty: Intermediate
  • Yield: 1 loaf; 48 small rolls
  • Prep Time:  1 hour 30 minutes
  • Bake Time: 40 to 45 minutes
  • Rise Time: 2 hours

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup Karo® Dark Corn Syrup
  • 1/2 cup chopped pecans
  • 1 teaspoon maple flavor
  • 5 to 5-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes yeast rapid or quick rise
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter OR margarine
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 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

  • 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.