Food and Recipes Bread Praline Pull-Apart Bread Be the first to rate & review! This indulgent Praline Pull-Apart Bread tastes as good as it looks. Don't skip the quick step of whipping the cream before stirring in the brown sugar—that's the secret to the smooth texture of the caramel-flavored sauce. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on December 10, 2017 Print Rate It Share Share Tweet Pin Email Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey Prep Time: 15 mins Additional Time: 9 hrs 10 mins Total Time: 9 hrs 25 mins Yield: 12 servings Ingredients 1 cup granulated sugar 4 teaspoons ground cinnamon, divided 1 (2-lb.) package frozen bread roll dough 1/2 cup butter, melted 1 cup chopped pecans 3/4 cup whipping cream 3/4 cup firmly packed brown sugar Directions Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan. Note: We tested with Rhodes White Dinner Rolls. Rate it Print