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Pull Apart Bread for Loaf pan?



I have a woman who has the Stoneware loaf pan, and remembers the consultant making a pull-apart bread in it (the reason she bought the pan :) ); she wants some recipes of this type. Does anyone have some pull apart bread recipes for the loaf pan they could share? I think the one made at the show was the Cranberry Cobblestone Bread in the Stoneware Sensations book...the one I do not have :rolleyes: .




Legacy Member
Gold Member
Feb 20, 2005
Here you go! :)

Cranberry Cobblestone Bread
(Stoneware Sensations Cookbook, pg 32)

Fill your kitchen with the sweet smell of fresh baked bread. It’s the scent that draws families together on sleepy weekend mornings.

⅓ cup dried cranberries
2 teaspoons orange zest
⅓ cup sugar
4 teaspoons ground cinnamon
2 packages (11 ounces each) refrigerated dinner rolls
4 tablespoons butter or margarine, melted
½ cup powdered sugar
2-3 teaspoons milk

1. Preheat oven to 375°F. For bread, combine cranberries and orange zest in small bowl, mix lightly. In 1-Qt. Batter Bowl, combine sugar and cinnamon. Unroll dough; separate into 16 rolls. Using Kitchen Shears, cut each roll into quarters. Place half of the dough pieces and half of the butter in Classic Batter Bowl; toss gently. Sprinkle with half of the sugar mixture; toss to coat evenly.
2. Place dough pieces in Stoneware Loaf Pan to cover bottom of Pan; sprinkle with half the cranberry mixture. Repeat layers. Bake 40-45 minutes or until golden brown; cool in Pan 15 minutes. Loosen bread from edges of Pan; remove to Stackable Cooling Rack. For glaze, combine powdered sugar and milk in small bowl; drizzle over warm loaf.

Yield: 1 loaf (12 servings)

Approximately 230 calories and 6 grams of fat per serving


Thank you!

Thank you for your help, she will be very happy!