Pull Apart Christmas Bundt Cake Recipe By Tasty

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BEST EVER CINNAMON PULL APARTS

These are the easiest, most incredible cinnamon pull aparts you will ever have. We make them once a year on Christmas morning! You may adjust the amount of cinnamon to suit your taste.

Provided by Beth

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 18

Number Of Ingredients 5



Best Ever Cinnamon Pull Aparts image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
  • In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
  • Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
  • Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
  • Bake in preheated oven for 45 minutes, until top is golden brown.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 44.1 g, Cholesterol 7.2 mg, Fat 11.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 3.5 g, Sodium 484.5 mg, Sugar 25.8 g

3 (10 ounce) cans refrigerated biscuit dough
2 cups white sugar
4 tablespoons ground cinnamon
¼ cup melted butter
½ cup chopped pecans

PULL-APART CHRISTMAS BUNDT CAKE RECIPE BY TASTY

Here's what you need: nonstick cooking spray, all purpose flour, yellow cake mix, vanilla frosting, green food coloring, red food coloring, white chocolate chip, powdered sugar, mini bundt pans

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h

Yield 24 servings

Number Of Ingredients 9



Pull-Apart Christmas Bundt Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Grease 2 12-cavity mini Bundt pans with nonstick spray and lightly dust each mold with flour, shaking out the excess.
  • Fill each cavity about ¾ of the way with the cake batter.
  • Bake for 12-15 minutes, or until cakes have risen and the tops are golden brown. Let cool for 5 minutes before removing from the pan.
  • In a medium bowl, combine 1 container of vanilla frosting with the green food coloring. Add half of the remaining container of frosting to a separate medium bowl and combine with 3 drops of red food coloring. Reserve the remaining white frosting.
  • Trim the bottoms of all but 2 of the bundt cakes so they sit flat, reserving the trimmings in a large bowl.
  • Add the 2 remaining mini bundt cakes to the bowl with the trimmings and crumble, then add 3 tablespoons of the white frosting and stir until well combined and the mixture holds together.
  • Portion the cake mixture into 10 1-tablespoon balls, rolling in your hands until smooth. Freeze until ready to coat.
  • Add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until completely melted.
  • Transfer half of the melted white chocolate to a separate bowl and dye one bowl with the remaining 3 drops of red food coloring.
  • Line a baking sheet with parchment paper.
  • Using a skewer, dip 5 of the frozen cake balls into each color chocolate until fully coated, letting the excess drip off. Place the cake balls on the prepared baking sheet and let the chocolate set for 5 minutes, or until solid.
  • Assemble the wreath: Transfer the green frosting to a piping bag fitted with a stipple tip. Transfer the red frosting to a piping bag fitted with a ribbon tip.
  • Arrange the mini bundt cakes on a serving platter in 2 concentric circles. Pipe the green frosting on top of each cake and in the gaps between the cakes. Use the red frosting to pipe a bow at the bottom of the wreath. Arrange the cake balls on top as "ornaments." Dust with the powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 43 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams

nonstick cooking spray, for greasing
all purpose flour, for dusting
1 box yellow cake mix, batter prepared according to package instructions
2 containers vanilla frosting
6 drops green food coloring
6 drops red food coloring, divided
1 ½ cups white chocolate chip
¼ cup powdered sugar
2 mini bundt pans, 12 cavity

APPLE FRITTER STUFFED PULL-APART BREAD RECIPE BY TASTY

Here's what you need: granny smith apples, dark brown sugar, unsalted butter, lemon juice, vanilla extract, cinnamon, ground nutmeg, ground cloves, cornstarch, biscuit dough, powdered sugar, vanilla extract, milk

Provided by Betsy Carter

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13



Apple Fritter Stuffed Pull-Apart Bread Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease a bundt pan.
  • Combine apples, butter, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and cornstarch in a large saucepan.
  • Cook over medium heat, stirring occasionally, until apples have browned and softened and sauce has thickened, about 10 minutes. Drain excess sauce into a separate bowl. Set aside.
  • Cut each biscuit in half and flatten into rounds.
  • Stuff each round with a tablespoon of apples.
  • Close the round together by pinching at the seam and roll into ball using your hands.
  • Layer half of the balls in the pan and spoon half of the reserved sauce on top. Repeat with remaining balls and sauce.
  • Bake for 30 minutes. Cover with foil and bake for additional 10-15 minutes.
  • Cool for 15 minutes.
  • Whisk together the powdered sugar, vanilla, and milk, until you reach a smooth consistency. Drizzle over bread.
  • Removing bread from the pan and drizzle with icing.
  • Enjoy!

Nutrition Facts : Calories 912 calories, Carbohydrate 131 grams, Fat 40 grams, Fiber 6 grams, Protein 11 grams, Sugar 62 grams

4 granny smith apples, diced
1 cup dark brown sugar
¾ cup unsalted butter, melted and cooled
1 tablespoon lemon juice
1 ½ teaspoons vanilla extract
1 ½ teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 tablespoons cornstarch
3 cans biscuit dough
1 ½ cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk, or milk alternative

GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY

This citrusy monkey bread levels up store-bought biscuit dough into a decadent pull-apart dessert. Quarter the biscuits and toss in a mixture of sugar, butter, orange zest, and vanilla, then bake to golden brown perfection and finish with a creamy orange glaze. You won't be able to keep your hands away!

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h25m

Yield 12 servings

Number Of Ingredients 9



Glazed Orange Pull-Apart Bread Recipe by Tasty image

Steps:

  • Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
  • Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
  • Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
  • Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
  • Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 62 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams

2 sticks unsalted butter, melted and cooled, plus more for greasing
2 cans refrigerated biscuit
½ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 oranges, zested
1 ½ cups powdered sugar, sifted
2 tablespoons orange juice

PULL-APART CARAMEL COFFEE CAKE

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4



Pull-Apart Caramel Coffee Cake image

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

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