Pull Apart Coffee Cake Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

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.

Steps:

• Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray.
• Combine the brown sugar, cream and cinnamon; pour over biscuits.
• Bake in preheated 350° oven for 25-30 minutes or until golden brown.
• Cool for 5 minutes before inverting onto a serving platter.

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

Steps:

• Preheat oven to 400° and spray a 9-inch round cake pan with a non-stick baking cooking spray.
• In a medium size bowl, combine the sugar, pecans, cranberries, butter and orange zest.
• Open the biscuits, separate and cut into fourths.
• Toss the biscuits with the sugar mixture and pour into prepared pan; place in preheated oven and bake for 20 to 25 minutes.
• Turn out on a dinner plate and immediately drizzle with glaze.
• Serve warm.

Steps:

• FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
• In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
• Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
• Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
• FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

Steps:

• In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
• Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
• Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
• Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.

Steps:

• Preheat oven to 350 degrees. (325 degrees for dark nonstick bundt cake pan).
• Grease 12 cup bundt cake pan. Sprinkle pecans evenly over bottom of pan. Heat brown sugar, butter, 2 tbsp milk and the pudding mix (dry) in a 1 quart saucepan, stirring constantly, until mixture b egins to boil around edge, set aside.
• Mix baking mix, granulated sugar,2/3 cup milk, the vanilla and egg until dough forms, beat 30 seconds. Turn onto surface dusted with baking mix, roll in baking mix to coat. Knead 10 times. Cut dough into 32 pieces, do not roll into balls. Distribute over pecans.
• Pour brown sugar mixture over dough.
• Bake 25 to 30 minutes or until coffee cake is golden brown. Immediately invert on heatproof serving plate. Serve warm.

Steps:

• in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted. cool to warm (105* to 115*F or 40* to 46*C).
• in large mixer bowl dissolve yeast in warm water. add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. beat at med speed scraping bowl often, until smooth.
• by hand stir in enough remaining flour to make dough easy to handle.
• turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).
• placed in greased bowl, turn greased side up. cover and let rise in warm place until double in size (about 1 1/2 hours).
• dough is ready if indentation remains when touched.
• punch down dough, divide in half.
• with floured hands, shape each half into 24 balls.
• in small bowl stir together, 1 cup sugar, pecans and cinnamon.
• dips balls first in melted butter then in sugar mixture.
• place 24 balls in bottom of greased 10"in tube pan or Bundt pan. (if removable bottom tube pan, line with aluminum foil).
• sprinkle with raisins, top with remaining 24 balls.
• cover, let rise until double in size (about 45 min).
• heat oven to 375*F.
• bake for 35-40 minutes or until coffee cake sounds hollow when tapped (cover with aluminum foil if coffee cake browns too quickly).
• immediately invert pan on heat-proof serving plate. let pan stand 1 minute, to allow sugar mixture to drizzle over cake.
• remove pan, and serve warm.
• Enjoy!