Cinnamon-Pecan Pull-Apart Bread Photo
Cinnamon-Pecan Pull-Apart Bread

YIELD Makes 8 to 12 servings

INGREDIENTS

1‑1/2 cups water
3/4 cup (1-1/2 sticks) butter, divided
1 teaspoon salt
3‑3/4 cups all-purpose flour
1‑1/4 cups sugar, divided
2 teaspoons active dry yeast
3/4 cup finely chopped pecans
1‑1/2 teaspoons ground cinnamon
1/2 cup raisins

PREPARATION:

  1. Measuring carefully, place water, 1/4 cup butter, salt, flour, 1/4 cup sugar and yeast in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start.
  2. Melt remaining 1/2 cup butter. Combine remaining 1 cup sugar, pecans and cinnamon in small bowl. Divide dough in half; shape each half into twenty balls. Dip balls first in butter, then in sugar mixture. Arrange 20 balls in bottom of greased 12-cup tube pan; sprinkle with raisins. Top with remaining 20 balls. Cover; let rise in warm place 45 minutes or until doubled.
  3. Preheat oven to 350°F. Bake 35 to 40 minutes or until evenly browned. Invert onto heatproof serving plate; let stand 1 minute before removing pan. Serve warm.
This recipe appears in: Coffeecakes
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