Caramel Pecan Pull Apart Loaf

Caramel Pecan Pull Apart Loaf

Print Recipe

Yield

1 loaf; 48 small rolls

Difficulty

Intermediate

Prep Time

1:30

Bake Time

40 to 45 minutes

Rise Time

2 hours

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Ingredients

TOPPING:
1/2 cup brown sugar
1/4 cup butter OR margarine
1/4 cup corn syrup, dark
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 Fleischmann’s^® RapidRise^® Instant Yeast
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

Topping: 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.

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