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Pecan Breakfast Bread with Honey Topping Recipe

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This recipe for Pecan Breakfast Bread with Honey Topping, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Four Seasons Cookbook
Added: Tuesday, February 26, 2008

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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