Cherry Pull Apart Bread Recipes

CHOCOLATE HAZELNUT PULL-APART BREAD

Steps:

• For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
• For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
• In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
• Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
• Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
• Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
• With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
• Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
• Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
• While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
• Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.

GRANDS!™ CINNAMON PULL-APART BREAD

Steps:

• Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan.
• In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
• Bake 47 to 52 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

CHERRY ALMOND PULL-APART BREAD

Steps:

• Place 3 tablespoons butter in a small bowl. In another bowl, combine the sugar and cinnamon. Dip 10 frozen dough rolls in butter, then roll in cinnamon-sugar. Place in a greased 10-in. fluted tube pan. Sprinkle with half of the almonds and cherries., Repeat with remaining rolls, almonds and cherries. Combine corn syrup and remaining butter; pour over cherries. Cover and refrigerate overnight., Remove from the refrigerator. Cover and let rise until almost doubled, about 2 hours. Bake at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

BLUEBERRY BUCKLE PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
• Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
• Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
• Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
• Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
• Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
• Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.

CHERRY PULL-APART BREAD

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended., Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough., Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward., Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate., For icing, mix confectioners' sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.

CHERRY-ORANGE PULL APART BREAKFAST BREAD RECIPE - (4.7/5)

Steps:

• Heat oven to 350°F. In small microwavable bowl, microwave 1/4 cup of the butter uncovered on High 30 to 50 seconds or until melted. Line bottom of 9x5-inch loaf pan with Reynolds® Parchment Paper. Lightly brush bottom and sides with small amount of the melted butter. In small bowl, mix granulated sugar, cherries and orange peel; set aside. Unroll 1 can of dough on work surface; press to form 16x12-inch rectangle. With pizza cutter or sharp knife, cut crosswise into 4 rows to make 4 (12x4-inch) rectangles. Brush rectangles with some of the remaining melted butter. Working quickly, sprinkle 1 rectangle with 1 rounded tablespoon sugar mixture. Top with another dough rectangle, butter side down. Brush top of rectangle with some of the butter, and sprinkle with 1 rounded tablespoon sugar mixture. Repeat with remaining 2 rectangles. With sharp knife, cut stack crosswise into 5 (4x2 1/2-inch) stacks. Carefully place small stacks, cut side down, in loaf pan. Repeat with remaining can of dough, sugar mixture and melted butter. Brush any remaining butter over top of loaf. Bake 45 to 55 minutes or until deep golden brown, covering with Reynolds Wrap® Aluminum Foil, if necessary, to prevent excess browning. Cool 15 minutes in pan on cooling rack. Run knife around sides of pan to loosen bread. Remove from pan to cooling rack set over a sheet of parchment paper or foil. Meanwhile, in medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High 30 to 50 seconds or until melted. Add the powdered sugar and almond extract; mix until smooth. Brush icing over breakfast bread. Serve warm.