Cooking with Sierra: Sticky, pecan pull-apart bread

Cooking with Sierra

FORT WAYNE, Ind. (WANE) – Eat it as a dessert or for breakfast, Sierra shows how to make sticky, pecan pull-apart bread.


  • 2 packages of refrigerated crescent rolls
  • 1/4 cup of sugar
  • 1 teaspoon pumpkin spice
  • 3 tablespoons of caramel sauce
  • 1 cup of chopped pecans
  • flour, if needed to roll out dough
  1. Preheat oven to 325 degrees, coat a loaf pan with cooking spray
  2. Unroll dough, stack it on top of each other and pinch seams together. With a rolling pin, roll it out to be a 12-inch square
  3. Spread caramel across the top. Mix together sugar and pumpkin spice, and sprinkle on top of caramel. Reserve a teaspoon of sugar
  4. Cut the dough into 16 squares, making 4 stacks with 4 squares
  5. Place stacks into the loaf pan, it should look like a book. Sprinkle remaining sugar on top
  6. Cover with foil and bake for half hour, keep a watchful eye because it burns quickly!


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