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Pecan Breakfast Bread with Honey Topping Recipe

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This recipe for Pecan Breakfast Bread with Honey Topping is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8oz.) packages refrigerated crescent rolls
2 tbsp. butter or margarine, melted
1/2 c. sugar
1-2 tsp. cinnamon
1/4 cf. pecans
Honey Topping:
1/4 c. sifted powdered sugar
2 tbsp. honey
2 tbsp. butter or margarine
1 tsp. vanilla
Directions:
Directions:
Unroll crescent roll dough and divide into 16 triangles. Brush with melted butter and sprinkle with a mixture of the sugar, cinnamon and pecans. Roll each triangle, starting from the shorter side opposite a point and rolling toward the point. In a greased 9x5x3 in. loaf pan, place 8 of the rolls, point side down. Place remaining rolls on top of the first layer. Bake in 350 degree oven for about 55 min. or until done. Remove bread from pan; turn right side up. Prepare Honey Topping. Drizzle over warm bread. Serve warm.
Honey Topping:
Combine all ingredients in a small saucepan. Heat and stir until mixture is smooth and bubbly. Stir in 1/2 c. pecan halves. Cool slightly about 15 min. before drizzling over bread.

 

 

 

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