Yield: Makes one 8-in-round bread
Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
This recipe is excerpted from Simply Great Breads.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.
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Holy #*@&. Let me start off by saying I approached this recipe a little differently. I prepared all the ingredients exactly as listed, but instead of using a spring form pan I used a bunt cake pan (mine is silicone, so I don't know how well this would work with a metal pan) I poured the caramel sauce into the bottom, then did as the recipe said places the pieces of dough on top. Baked at 350 for 35 minuets and when I took it out I immediately inverted it to let the caramel goodness seep into all the nooks and crannies.I had zero issues with the caramel sauce, aside from the fact that it might be officially married to the bottom of my favorite pot. I suggest to anyone who had any issues with this recipe to try again and make sure you do everything exactly as directed.I know caramel usually has butter in it.I know it seems like the sugar isn't gonna dissolve.Trust me, the entire time I was cursing off internet recipes and saying prayers that I didn't ruin Easter breakfast tomorrow when I serve this to my insanely critical family.I know how you feel.But I PROMISE you will be in gooey cinnamon heaven if you just have hope.The only problem now is that I've eaten so much of it I'm gonna have to figure out something else to serve tomorrow!
I'd make this again, but forget about the "making carmel".
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