Cranberry Bliss Pull-Apart Bundt Recipe

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Cranberry Bliss Pull-Apart Bundt

The flavors in this Cranberry Bliss Pull-Apart Bundt are inspired by Starbucks Cranberry Bliss Bars. Yummy layers of soft, buttery Rhodes rolls with cranberry sauce, white chocolate, pecans, and cinnamon. Pretty enough for a holiday table, but easy enough to make any time!

This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

Related Recipes:

Cranberry Bliss Pull-apart Bundt

Ingredients

  • 3 dozen Rhodes Bake-n-Serv Rolls, thawed
  • 1 cup cranberry sauce (homemade or store-bought)
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup cinnamon sugar
  • 1/2 cup butter, melted

Cranberry Bliss Pull-apart Bundt

Directions

  1. Generously grease a bundt pan with nonstick cooking spray.
  2. Working with one ball of dough at a time, flatten the dough with your palm. Spread the melted butter on one side and sprinkle the cinnamon sugar generously over top. Add a few white chips and pecan pieces.
  3. Flatten another piece of dough, stack it on top of the white chips and pecans (sandwich style). Spread melted butter and cinnamon on the second piece of dough, and then also spread about a tablespoon of the cranberry sauce.
  4. Alternate and repeat the layers until you have a short stack of dough. You will have several stacks of the layered dough and fillings.
  5. Carefully place each stack sideways in the bundt pan. 
  6. Bake at 350ºF for 30-35 minutes.
  7. Let cool for about 20 minutes and then invert onto serving plate. I’ve found that forcefully tapping the bottom and sides of the pan before turning it over will help release the bread easily.
  8. Serve warm if possible, but can also be served at room temperature.
  9. Optional: whip up a quick glaze and drizzle on top!

Cranberry Bliss Pull-apart Bundt

Cranberry Bliss Pull-apart Bundt

Cranberry Bliss Pull-Apart Bundt

Yield: 12
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

The flavors in this Cranberry Bliss Pull-Apart Bundt are inspired by Starbucks Cranberry Bliss Bars. Yummy layers of soft, buttery Rhodes rolls with cranberry sauce, white chocolate, pecans, and cinnamon. Pretty enough for a holiday table, but easy enough to make any time!

Ingredients

  • 3 dozen Rhodes Bake-n-Serv Rolls, thawed
  • 1 cup cranberry sauce (homemade or store-bought)
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup cinnamon sugar
  • 1/2 cup butter, melted
  • Optional: Easy Icing for drizzle (recipe link below)

Instructions

  1. Generously grease a bundt pan with nonstick cooking spray.
  2. Working with one ball of dough at a time, flatten the dough with your palm. Spread the melted butter on one side and sprinkle the cinnamon sugar generously over top. Add a few white chips and pecan pieces.
  3. Flatten another piece of dough, stack it on top of the white chips and pecans (sandwich style). Spread melted butter and cinnamon on the second piece of dough, and then also spread about a tablespoon of the cranberry sauce.
  4. Alternate and repeat the layers until you have a short stack of dough. You will have several stacks of the layered dough and fillings.
  5. Carefully place each stack sideways in the bundt pan. 
  6. Bake at 350ºF for 30-35 minutes.
  7. Let cool for about 20 minutes and then invert onto serving plate. I've found that forcefully tapping the bottom and sides of the pan before turning it over will help release the bread easily.
  8. Serve warm if possible, but can also be served at room temperature.
  9. Optional: whip up this Easy Icing and drizzle on top!

Notes

The packaging recommends thawing and letting the frozen Rhodes Rolls thaw and rise at room temperature for 3-5 hours. 

But if you’re impatient (like me) here’s a speed rise method that worked really well for me in this recipe:

  1. Heat oven to 300ºF.
  2. Turn off heat and crack the door to let heat escape for a few minutes.
  3. Meanwhile, place the frozen dough balls on a cookie sheet (not touching) and cover with a damp kitchen towel.
  4. Place the cookie sheet in the oven to thaw and rise for about 30 minutes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 87mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 2g
© SomethingSwanky.com
Category: Bread

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