Pecan Breakfast Bread Recipe

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

Contributor:	Contributor: Bonnie Haegele Added: Friday, February 22, 2008

Category:	Category: Bread and Muffins

Ingredients:	Ingredients: 2 cans Pillsbury refrigerated quick crescent dinner rolls 2 Tbsp. butter, softened 1/2 c. sugar 1 to 2 tsp. cinnamon 1/4 c. chopped pecans 2 Tbsp. honey 1/4 c. confectioners sugar 2 Tbsp. butter 1 tsp. vanilla 1/4 c. pecan halves

Directions:	Directions: Preheat oven to 375º . Unroll crescents; separate into 16 triangles. Spread each with butter. Combine sugar, cinnamon, and pecans; sprinkle over triangles. Roll up each triangle starting from wide end and rolling to opposite point. Place rolls, point side down, into greased 9 x 5 inch loaf pan, forming 2 layers of 8 rolls each. Bake at 375º for 35 to 40 minutes until deep golden brown. Remove from pan at once; place right side up; drizzle with topping Topping: In sauce pan, combine all ingredients, except pecans. Bring to boil, stirring constantly. Stir in pecans. Cool slightly. Top with pecan halves.

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Pecan Breakfast Bread Recipe

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